Baek Jong-won's Jokbal Bap

Recipe 🍳

Cooking tips 💡

• The longer the jokbal has been refrigerated, the more important it is to simmer it slowly for an extended time, replenishing water as needed to achieve tenderness.
• Water evaporation rates vary depending on stove power and pot thickness (heat conductivity), so adjust water levels based on achieving a thick, sticky consistency rather than relying strictly on measurements.
• The finished jokbal stew will solidify like gelatin when cooled due to collagen content; if reheating leftovers, add a little extra water and warm gently to restore original texture.
• Instead of serving over rice, you can use the stewed jokbal solids and sauce between grilled English muffins to create a Southeast Asian-Chinese style sandwich (similar to Luo Lao Pan bread). However, regular sandwich bread tends to absorb too much liquid, so it’s not recommended.