Ttukdak Hyung's Jokbal Twigim

Cooking tips 💡

• Instead of buying various medicinal herbs for that deep herbal flavor like jokbal restaurants, using one bottle of store-bought ssanghwa tea from a pharmacy or supermarket makes it easy and convenient.
• Adding a tablespoon of Chinese dark soy sauce (nochu) gives the jokbal a much more appetizing, dark brown color similar to Jangchung-dong jokbal, compared to using regular soy sauce alone.
• Do not discard the rich, essence-filled broth left after boiling the trotters for 2 hours. Strain it and store in an airtight container to use as a base for jangjorim or galbijjim sauce—it makes an incredible side dish sauce.

Recommended for 🙋

• ⭐Those who want to make the trendy restaurant favorite jokbal twigim at home in large quantities for great value.
• ⭐Those who want to enjoy the ultimate contrast of tender, collagen-rich jokbal with a crispy coating.
• ⭐Those looking for a main meat appetizer with stunning visuals to impress guests at home parties or special drinking occasions.