Ttukdak Hyung's Rice Cooker Jokbal Skin

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.