Modu Recipes

Okjubu's Mini Jokbal

A cost-effective, chewy snack perfect for drinking, enjoyed at home without needing delivery.

🙋 Recommended for

  • ⭐ Those who want to enjoy hearty, affordable jokbal at home
  • ⭐ People looking for chewy meat dishes as late-night snacks or drinking accompaniments

Ingredients needed 🛒2 servings

  • Mini jokbal 2 packs
  • Bay leaf 2 leaves
  • Ginger to taste
  • Doenjang 1 tablespoon + a little for braising
  • Oyster sauce 3–4 tablespoons
  • Soy sauce 3 tablespoons
  • Ssanghwatang 2 bottles
  • Black sugar 4 tablespoons
  • Corn syrup 1 tablespoon
  • Ginger juice 2 tablespoons
  • Chicken stock 1 tablespoon
  • Water 5 cups

Recipe 🍳

  1. Soak the mini jokbal in cold water for about 30 minutes to remove blood residue.
  2. Place the jokbal, bay leaf, ginger, and 1 tablespoon of doenjang in a pot and boil for 20 minutes to remove impurities.
  3. Remove the boiled jokbal and rinse thoroughly under running water.
  4. In a new pot, combine oyster sauce, soy sauce, ssanghwatang, black sugar, corn syrup, ginger juice, chicken stock, a little doenjang, and 5 cups of water. Mix well.
  5. Once the braising liquid comes to a boil, add the mini jokbal and simmer until the meat is well infused with flavor and becomes pleasantly chewy.
  1. Blanch the mini jokbal with bay leaf and doenjang for 20 minutes, then remove blood residue.
  2. Rinse the boiled jokbal thoroughly under cold running water.
  3. Braise the jokbal in a mixture of ssanghwatang and various seasonings.

Cooking tips 💡

  • After initial blanching, rinse the jokbal thoroughly under running water to completely remove impurities and prevent off-flavors.
  • Adding ssanghwatang enhances the herbal aroma and rich color, maximizing the depth of flavor in the jokbal.

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