Modu Recipes

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.

🙋 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

Ingredients needed 🛒3 servings

  • Water, as needed
  • Soy sauce, as needed
  • Cooking wine, as needed
  • Store-bought ssanghwa tea, 1 bottle
  • Jocheong (rice syrup), as needed
  • Dark soy sauce (nochu), a dash
  • Brown sugar, as needed
  • MSG, a dash
  • Fresh pork trotters, 1 piece
  • Cheongyang chili peppers, a few
  • Onion, 1
  • Garlic, a handful
  • Ginger, a little
  • Bay leaves, a few
  • Black peppercorns, a little
  • Star anise, 1-2
  • Frying batter (water mixed with Korean frying mix), as needed
  • Breadcrumbs, generously
  • Cooking oil, generously
  • Seasoning powder, a little
  • Dried parsley, a little

Recipe 🍳

  1. In a large pot, add plenty of water, then mix in soy sauce, cooking wine, ssanghwa tea, jocheong, dark soy sauce, brown sugar, and MSG to create the seasoning base.
  2. Add the cleaned fresh pork trotters to the seasoned water, then add Cheongyang chili peppers, onion, garlic, ginger, bay leaves, black peppercorns, and star anise in order.
  3. Cover the pot and simmer over medium-low heat for about 2 hours until the trotter meat is tender and soft.
  4. After 2 hours, remove the well-boiled trotters and use a torch or skewer to clean off any remaining fine hairs on the surface.
  5. Carefully debone the large bones with a knife, separating the tender meat and skin into boneless trotter pieces.
  6. Lightly and evenly coat the deboned trotter meat with a thin batter made from Korean frying mix and water, then press breadcrumbs all over the surface.
  7. Fill a deep pan with plenty of cooking oil and heat it. Fry the breaded trotters until the outside is golden brown and crispy.
  8. Drain the oil, cut into bite-sized pieces, and place on a plate. Sprinkle with seasoning powder and dried parsley to taste and serve.
  1. Put the soy sauce seasoning, aromatic vegetables, ssanghwa tea, and fresh pork trotters in a pot, cover, and braise for 2 hours until tender.
  2. Clean any residual hairs from the boiled trotters, debone them, then coat thoroughly with frying batter and breadcrumbs in order.
  3. Deep-fry in plenty of oil until the outside is crispy and golden brown. Cut into serving pieces and serve with seasoning.

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.

Shop ingredients on Coupang(Ad)

Fresh pork trottersSoy sauceCooking wineSsanghwa teaJocheong (rice syrup)Dark soy sauceBrown sugarMSGCheongyang chili peppersOnionGarlicGingerBay leavesBlack peppercornsStar aniseKorean frying mixBreadcrumbsDried parsley
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