족발 원리
Jokbal (Braised Pig's Trotters)
First blanch trotters in soju-doenjang water 10 min to remove odor. Then braise 2 hours in soy-sugar-star anise-cinnamon-garlic-ginger broth. Slice only after cooling to hold shape.
Jokbal is pig's trotters braised for hours in a soy-spice broth until the collagen converts to gelatin, creating the signature chewy-silky texture. Two stages — blanching then braising — remove odors and build depth.
핵심 요소
핵심 원리
Stage 2: Cooking (blanching -> long simmering) + cooling and slicing -> resulting in a chewy, collagen-rich gelatinous texture.
핵심 단계
- 1Soak the pig's feet in cold water for 1 hour to remove excess blood.
- 2Soak the meat in boiling water with 1 cup of soju and 1 tablespoon of doenjang for 10 minutes to remove any gamey taste.
- 3Ingredients for braising liquid: 5 tablespoons soy sauce, 3 tablespoons sugar, 2 star anise pods, 1 piece of cinnamon stick, garlic, ginger, and 2 liters of water.
- 4Cook over low heat for 1.5 to 2 hours – it's done when a chopstick inserted into the center comes out clean.
spices
Star anise and cinnamon are key spices for eliminating unwanted odors.
serving
Salted shrimp + Garlic + Perilla leaves - To balance out the richness/greasiness.
collagen
Long simmering time = collagen → gelatin → chewy and moist texture.
같은 분류의 다른 기술
음식 예시
등록된 음식 예시가 없습니다.