Main ingredients
Pork skinSojuSoy sauceCooking wineSsanghwa-tangCorn syrupChunjangSugarMSGBay leavesPeppercornsGingerCheongyang chili peppers
Ttukdak Hyung's Rice Cooker Jokbal Skin
Pork skin parboiled in soju, then braised in a rice cooker with a sauce made from ssanghwa-tang (Korean herbal tonic) and chunjang (black bean paste) to create a chewy, collagen-rich jokbal-style snack.
Ingredients needed 2 servings
Recipe
Cooking tips
- Store-bought ssanghwa-tang is concentrated with various herbal ingredients and sugars, allowing you to replicate the perfect jokbal flavor without preparing complex medicinal herbs.
- Do not add more than 1 tablespoon of chunjang, as too much will make it salty. Use just enough to give the jokbal its characteristic appetizing dark brown color.
- It is essential to let it cool completely at room temperature or in the refrigerator (not while hot) for the collagen to set, doubling the chewy, jelly-like texture similar to jokbal.
Recommended for
- Those who especially prefer the chewy, brown skin part over the lean meat when eating jokbal.
- Those who want to make a high-class, herb-infused late-night soju snack at home for just a few thousand won.
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