Main ingredients
Fresh pork trottersSoy sauceCooking wineSsanghwa teaJocheong (rice syrup)Dark soy sauceBrown sugarMSGCheongyang chili peppersOnionGarlicGingerBay leavesBlack peppercornsStar aniseKorean frying mixBreadcrumbsDried parsley
Ttukdak Hyung's Jokbal Twigim
Crispy on the outside, tender on the inside: trendy pork trotter dish boiled for 2 hours with ssanghwa tea and jocheong, then coated in breadcrumbs and deep-fried.
Ingredients needed 3 servings
Recipe
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.
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