Sung Si-kyung's Super Easy Braised Pork (Jokbal-style) with
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This is Sung Si-kyung's special recipe to enjoy tender braised pork (jokbal-style) completed in just 40 minutes, along with a sweet and sour Chinese-style cucumber salad and spicy ramyeon (라면).
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A super simple recipe for making delicious Jokbal (족발) easily at home, using pork shank meat.
📝 Editor's Notes
This is a super simple Jokbal (족발) recipe that can be splendidly completed in just 50 minutes using pork shank.
With no complicated steps, you just put all the ingredients together and braise them thoroughly, so even cooking beginners can make it without fail.
The sweet and savory sauce deeply infuses into the tender pork shank, making it an excellent side dish for rice or a perfect accompaniment to drinks, and a delightful meal for the whole family.
It's especially enjoyable when served warm during colder seasons.
🛒 Ingredient Tips
The key to this Jokbal (족발) recipe is the pork shank.
Shank, sourced from the front or hind leg, is lean with little fat, yielding a tender yet chewy texture when braised for a long time.
Fresh shank should have a bright reddish-pink color, a glossy appearance, and a firm texture.
When choosing at the supermarket, select cuts that are not overly bloody or dark in color.
Bay leaves and star anise are crucial spices that impart the unique Jokbal aroma and eliminate gamey odors, so be sure to have them ready.
Using red chili peppers instead of dried red chilies can add a subtle spiciness and vibrant color.
🔄 Substitution Guide
If you wish to use a cut other than pork shank, you can use pork belly or pork neck.
Pork belly, with its higher fat content, offers a richer and more tender flavor but may lack the chewy texture characteristic of shank.
Pork neck provides a texture similar to shank but is slightly more tender.
If star anise or bay leaves are unavailable, other spices like whole black peppercorns or rosemary can be substituted to reduce gamey odors, though the authentic aroma of Jokbal (족발) might be slightly diminished.
Substituting red chili peppers with Cheongyang chili peppers (청양고추) will result in a spicier flavor.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points in this recipe.
First, season the meat thoroughly.
Pre-seasoning the pork shank with salt and black pepper enhances the meat's natural flavor and allows the sauce to penetrate better.
Second, the process of thoroughly braising the seasoned meat for 40 minutes is key.
Heat control is extremely important during this stage.
Start by boiling over medium heat, then reduce to low heat once it boils and simmer gently to prevent the meat from burning and to ensure it becomes tender.
If the sauce seems to reduce too much or burn, gradually add cold water to adjust.
Finally, transferring the meat to another pot and simmering for an additional 10 minutes over low heat is a secret tip to allow the seasoning to deeply infuse into the Jokbal (족발), so be sure to follow this step.
👨🍳 Directions
Rinse the pork shank thoroughly and prepare it.
Season the pork shank with salt and black pepper to taste.
In a pot, add about 2/5 cup of soy sauce, 1/4 cup of water, and 1/5 cup of sugar.
Add the red chili pepper, star anise, bay leaves, and ginger powder to the pot.
Mix the seasoning sauce well and pour it over the meat.
Close the pot lid and cook thoroughly for about 40 minutes.
During cooking, carefully adjust the heat to prevent the sauce from burning or boiling over. If needed, add a splash of cold water to regulate the sauce.
Transfer the meat to another pot, pour the remaining sauce over it to keep it moist, and cook for another 10 minutes over low heat.
Place the cooked Jokbal (족발) on a cutting board, remove any heavily burnt parts, and slice into bite-sized pieces.
💡 Tips
When making Jokbal (족발), it is recommended to use pork shank meat.
Adjust the seasoning of the sauce according to your preference, and experiment several times to find your own golden ratio.
If the sauce happens to burn, don't panic. Add cold water, transfer the meat to another pot, and try to salvage the remaining sauce.
📦 Storage & Reuse
The finished Jokbal (족발) can be stored in an airtight container in the refrigerator for 3-4 days.
Leftover Jokbal can be portioned into single servings and frozen for up to 2 weeks.
To reheat frozen Jokbal, microwave it, steam it, or warm it in a pan over low heat with a bit of sauce to keep it moist and warm.
Shredded leftover Jokbal can also be used as an ingredient for bibimbap (비빔밥) or fried rice, or made into chilled Jokbal salad (족발 냉채) for a delicious twist.
🥢 Who This Is For
This Jokbal (족발) recipe is excellent as a special weekend meal for the whole family.
It's also perfect for entertaining guests or as a housewarming dish.
Recommended side dishes to accompany Jokbal include sweet and sour Jaengban-guksu (쟁반국수, Korean platter noodles) or fresh vegetable Geotjeori (겉절이, fresh kimchi-style salad).
The spicy seasoning and crisp vegetables will balance the richness of the Jokbal, making it even more enjoyable.
It also pairs wonderfully with a glass of makgeolli (막걸리, Korean rice wine) or a cold beer.
🔥 Nutrition Info
The estimated calories per serving for this Jokbal (족발) recipe are approximately 350-400 kcal.
Since pork shank is used, the protein content is very high, providing about 30-35g of protein.
Fat is estimated at approximately 15-20g, and carbohydrates at about 20-25g, depending on the amount of soy sauce and sugar used.
Pork is rich in B vitamins, especially B1, which helps with fatigue recovery.
It also contains minerals such as iron and zinc, making it a nutritionally excellent dish.
However, the sodium content can be high, so be mindful when adjusting the seasoning.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Sung Si-kyung's Super Easy Braised Pork (Jokbal-style) with Cucumber Salad and Spicy Ramyeon for a Perfect Meal?
- Main ingredients include Pork shoulder butt, Salt, Black pepper, Soy sauce, Water. The key ingredient for this recipe, pork shoulder butt, has a good balance of lean meat and connective tissue, which makes it chewy yet tender when thoroughly braised. When purchasing, choose meat that is bright pink and has a fat layer that isn't too thick. Spices like star anise and bay leaves play an important role in removing the distinctive gamey smell of pork and adding a deep flavor, so be sure to prepare them. Instead of ginger powder, you can also add sliced fresh ginger.
- Q. What are the key tips for making Sung Si-kyung's Super Easy Braised Pork (Jokbal-style) with Cucumber Salad and Spicy Ramyeon for a Perfect Meal?
- There are two crucial points in this jokbal-style pork recipe. First, getting the sauce ratio right is key. Follow the suggested ratio of soy sauce, water, and sugar as a base, then adjust the sweetness or saltiness to your personal preference. This is very important. Second, you need to pay close attention to heat control when cooking the pork. Simmer thoroughly over medium heat for the first 40 minutes. If the sauce reduces too much or seems to be burning, reduce the heat to low and add a little cold water if necessary. The secret to tender jokbal-style pork is to gently braise it with the remaining sauce over low heat for the last 10 minutes until it's moist.
- Q. How should I store leftover Sung Si-kyung's Super Easy Braised Pork (Jokbal-style) with Cucumber Salad and Spicy Ramyeon for a Perfect Meal?
- Leftover jokbal-style pork can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, microwave it or lightly pan-fry to enjoy its warm and moist texture again. If you want to store it longer, divide it into single servings and freeze. It's best to consume within about 2 weeks when frozen, and reheat over low heat after thawing. You can also use leftover jokbal-style pork in various dishes like fried rice or cold jokbal salad.
- Q. How many calories are in Sung Si-kyung's Super Easy Braised Pork (Jokbal-style) with Cucumber Salad and Spicy Ramyeon for a Perfect Meal?
- One serving of this jokbal-style meal is estimated to be approximately 700-800 kcal. Pork shoulder butt is rich in protein, aiding in muscle building and maintenance, and provides about 30-40g of protein. It is expected to contain about 40-50g of fat and about 30-40g of carbohydrates from the sauce's sugar. It is also rich in B vitamins and iron, which are beneficial for fatigue recovery and anemia prevention. However, the sodium content can be high, so it's important to adjust the amount of sauce you consume.
- Q. Can I substitute ingredients in Sung Si-kyung's Super Easy Braised Pork (Jokbal-style) with Cucumber Salad and Spicy Ramyeon for a Perfect Meal?
- Instead of pork shoulder butt, you can use pork shoulder (picnic) or pork ham. They might have less fat than the shoulder butt, but you can still enjoy a delicious dish by simmering them until tender. If you don't have star anise or bay leaves, you can use other aromatic vegetables like whole peppercorns, garlic, or onions to remove any gamey smell. The depth of flavor might vary slightly, but you'll still be able to make a very tasty jokbal-style pork. Using rice syrup (jocheong (조청)) or oligosaccharide (올리고당) instead of sugar can give the pork a glossier finish.
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