Aha Bujang's Boneless Braised Jokbal

Ingredients needed 🛒3 servings

• 600g whole pork foreleg
• 60g large green onion
• 100g onion
• 2 tbsp Jin-ganjang
• 1 tbsp cooking wine
• 1 tbsp oyster sauce
• 2 tbsp dark soy sauce (laochou)
• 2 tsp five-spice powder
• 2 tbsp sugar
• 150g kkwarigochu
• 2–3 boiled eggs
• 1/2 tbsp potato starch
• 1.5L water

Recipe 🍳

Cooking tips 💡

• Using dark soy sauce (laochou) gives the jokbal a deep, glossy color just like a professional restaurant.
• After cooking, turn off the heat and let it rest until completely cooled so the seasoning penetrates to the center and the meat becomes tender.
• Serving it with pickled onions or cabbage cuts the richness and makes it even more delicious.

Recommended for 🙋

• ⭐Those who want to make tender, restaurant-style boneless jokbal at home.
• ⭐Those looking to create an impressive main dish or snack using pork foreleg.