Main ingredients 🥩
ColaSsanghwatangSoy sauceGarlicGreen onionDoenjang (soybean paste)PorkEggCheongyang chili pepperBok choyRice
Ttukdak Hyung's Super Simple Jokbal Deopbap
A deopbap (rice bowl) made with tender, boneless jokbal (pig's trotters) that rivals restaurant quality, using cola and ssanghwatang (traditional Korean herbal tea) for under 10,000 won, served with a sweet and savory sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy a generous portion of restaurant-style boneless jokbal at home for under 10,000 won.
- ⭐ Those who want to try making a creative and easy late-night snack using ssanghwatang and cola.
Ingredients needed 🛒2 servings
- Cola, appropriate amount
- Ssanghwatang, 1 bottle
- Soy sauce, appropriate amount
- Garlic, a little
- Green onion, a little
- Doenjang, a little
- Pork belly with skin, appropriate amount
- Hard-boiled egg, to taste
- Cheongyang chili pepper, a little
- Bok choy, a little
- Rice, 2 bowls
Recipe 🍳
- Pour water into a pot and mix cola and 1 bottle of ssanghwatang. (Use regular cola as zero cola will not provide shine)
- Add soy sauce, whole garlic cloves, and green onion, then lightly dissolve doenjang to create the basic braising sauce.
- Add the whole pork belly with skin and bring to a boil.
- Once the water starts boiling, cover with a lid slightly ajar and reduce to low heat, simmering for 45 minutes.
- After 45 minutes, add the hard-boiled eggs and halved cheongyang chili peppers to the sauce, cover with the lid slightly ajar, and simmer for another 15 minutes.
- Remove the cooked meat from the pot and let it cool slightly. (Cooling makes the skin plump and chewy, allowing for easier slicing)
- While the meat cools, briefly blanch the bok choy in boiling water and set aside. Slice the cooled meat into bite-sized pieces.
- Place rice in a bowl, then artfully arrange the sliced meat, blanched bok choy, and sauce-braised hard-boiled eggs on top.
- Thicken the remaining jokbal sauce in the pot over high heat, then drizzle evenly over the rice bowl as a sauce to finish.
- Dissolve cola, ssanghwatang, soy sauce, doenjang, and vegetables in water, add pork belly with skin, and boil.
- Simmer on low heat for 45 minutes, then add hard-boiled eggs and cheongyang chili peppers and boil for another 15 minutes. Remove meat and cool.
- Place sliced cooled meat, blanched bok choy, and eggs on rice. Thicken the remaining liquid and drizzle as sauce.
Cooking tips 💡
- You must use regular cola for the meat to have a glossy finish and the characteristic braised texture when reduced. Zero cola is not suitable.
- Slicing the meat while hot will cause it to fall apart. Let it cool sufficiently at room temperature before slicing to preserve the chewy texture and shape characteristic of jokbal.
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