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.
Fresh pork trottersSoy sauceCooking wineSsanghwa teaJocheong (rice syrup)
unique dishcrispy outside, moist insidefor guests