Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
7 recipes found.

Professional-style jokbal with deep color and chewy texture, simmered twice in a rich broth made with Jin-ganjang, dark soy sauce (laochou), and spices.

A professional-style jokbal with a perfectly eliminated pork odor and maximized chewy texture, using a pressure cooker and secret spices.

The ultimate in tender, melt-in-the-mouth texture, praised even by Baek Jong-won—how to enjoy authentic Thai-style jokbal rice bowl at home

A tender jokbal dish simmered for three hours with a spicy-sour Sichuan-style sauce made from doubanjiang and Chinese black vinegar.

Traditional Mexican street-style tacos made by slowly simmering various pork cuts and lean meat in lard (pork fat) with orange and beer.

A unique fried jokbal recipe with a crispy exterior and chewy interior, served with kkwarigochu.

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.