Eonam Teacher's $10 Braised Pig Trotters (Jokbal)
Ryu Soo-young's ultra-simple $10 Jokbal recipe from Fun-Staurant! Use beer and Ssanghwa tea to achieve authentic Korean jokbal flavor effortlessly.
Servings Ingredient Calculator
Default: 2-3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Pork mini trotters (chopped)1kg
- Beer1 can (500ml)
- Green onion1 stalk
- Whole garlic cloves10 cloves
- Ginger1 knob (approx 15g)
- Dried chili peppers2-3 pcs
🥣 Sauce & Seasoning
- Ssanghwa tea (Korean herbal tonic drink)1 bottle (100ml)
- Dark soy sauce100ml (approx 1/2 cup)
- Oyster sauce2 tbsp
- Sugar3 tbsp
- Corn syrup or Oligosaccharide5 tbsp
- Water1L
🌿 Toppings & Garnish
- Toasted sesame seedsA pinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Ssanghwa tea | 100ml Cola + a pinch of cinnamon powder | Replace 1:1. Reduces the herbal medicinal aroma but gives a rich, sweet braised flavor. |
| Pork mini trotters (chopped) | Pork front leg (shoulder) or Whole pork belly | Use the same weight (1kg). Has less gelatinous skin texture, but offers more meat like soft braised pork. |
| Dried chili peppers or Peperoncino | 1-2 Cheongyang chilis (fresh spicy chilis) | Replace with 1-2 fresh spicy chilis. Provides a clean spicy kick without altering the sauce color. |
| Oyster sauce | 1 tbsp Soy sauce + 1/2 tbsp Tuna sauce (or fish sauce) + 1/2 tbsp Sugar | Replaces 2 tbsp of oyster sauce. Offers similar umami and sweetness, though slightly thinner in consistency. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Rinse the pork mini trotters under running water and soak in cold water for 30 minutes to draw out blood.
Place trotters in a pot filled with water. Boil on high heat for 5 minutes for parboiling, then rinse thoroughly in cold water.
In a clean pot, add the parboiled trotters, 500ml beer, 1 bottle Ssanghwa tea, 100ml soy sauce, 2 tbsp oyster sauce, 3 tbsp sugar, 5 tbsp corn syrup, 1L water, green onion, garlic, ginger, and dried chili.
Boil uncovered on high heat for 10 minutes to burn off alcohol and odors, then cover and simmer on medium-low heat for 40 minutes.
Open the lid and boil down on high heat for 10 minutes until the glaze thickens and turns shiny.
Let it cool slightly, cut into bite-sized pieces, serve on a plate, and garnish with toasted sesame seeds.
🌟 Pro Chef Tips
- • Ssanghwa tea is the secret ingredient giving authentic herbal aroma and dark color.
- • Cooling the trotters at room temperature for 15-20 minutes after cooking enhances chewiness.
- • Leftover cooking liquid can be reused as a spicy jokbal glaze or fried rice sauce.
⚠️ Avoid Common Pitfalls
- ❌ Skipping the parboiling phase may leave bad odors behind.
- ❌ Boiling with the lid closed right away traps alcohol vapors and gamey smells.
- ❌ High heat for too long can burn the sugar-based sauce before the meat gets tender.
🧂 Spice & Seasoning Adjustments
- • Reduce corn syrup by 1 tbsp for less sweetness, or add 1-2 extra dried/fresh chilis for a spicy kick.
- • Adjust saltiness during the final reduction phase by adding a splash of water if it becomes too concentrated.
🧊 Storage & Reheating
- • Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days.
- • Reheat briefly in an air fryer (170°C for 5 minutes) or microwave (30-60 seconds) to restore chewiness, or slice cold for cold chilled jokbal salad.
❓ Frequently Asked Questions
Q. Can I replace Ssanghwa tea with something else?
A. You can use 1 tsp of instant black coffee powder with a pinch of cinnamon, or 100ml of cola instead.
Q. Can I use pork shoulder or whole trotters instead of mini trotters?
A. Yes, pork front leg or belly slabs work great with the exact same braising liquid.
Q. Why does the skin separate from the meat when slicing?
A. Freshly cooked jokbal is soft because collagen is melted. Cool at room temperature for 15-20 minutes first or lightly oil your knife before slicing.
Q. What is the key secret to completely eliminating pork odor?
A. The three critical steps are: 30 min cold soaking, 5 min parboiling followed by rinsing, and boiling uncovered for the first 10 minutes.
Q. How can I reuse the leftover braising liquid?
A. Strain out solid aromatics and use the liquid as a base for spicy tteokbokki, spicy jokbal sauce, or rich fried rice.
Q. Can I cook this in a pressure cooker or electric rice cooker?
A. Yes. After parboiling and boiling off alcohol uncovered, transfer to a pressure cooker and cook on multi-steam mode for 30-35 minutes for ultra-tender meat.