Introduction

Jokbal (족발) is Korean braised pig’s trotters: the meat is slowly simmered in a dark, aromatic soy-based liquid until the skin turns glossy and chewy-tender, then sliced and eaten wrapped in lettuce. The jokbal sauce – the braising liquid – is what gives it its deep brown color and sweet-savory, warmly spiced flavor. Jokbal is one of Korea’s most popular late-night delivery foods, often ordered together with bossam and a bottle of soju.

Jokbal Sauce at a Glance

What it is

• A soy sauce braising liquid with aromatics and warm spices for pig’s trotters

Main ingredients

• Soy sauce, sugar, rice wine, garlic, ginger, onion, green onion, often cinnamon, whole peppercorns, a little doenjang and instant coffee

Taste

• Savory, mildly sweet and aromatic, with no strong spice heat

Main uses

• Braising jokbal, pork hock, pork shoulder and other collagen-rich cuts

What is Jokbal Sauce Made Of?

Every jokbal shop guards its own recipe, but most braising liquids combine three layers:

• Seasoning: ganjang (soy sauce), sugar or syrup, and rice wine or soju.
• Aromatics to remove porky smell: garlic, ginger, onion, green onion and whole black peppercorns; a spoon of doenjang is common too.
• Color and spice: instant coffee or a little dark caramel for color, plus cinnamon, star anise, licorice root or dried jujubes for warm aroma.

Popular jokbal styles include classic soy jokbal, bul-jokbal (spicy, stir-fried with gochujang sauce and a smoky finish), naengchae jokbal (sliced cold with mustard dressing) and Busan-style jokbal salad.

What Does Jokbal Sauce Taste Like?

The liquid tastes like a mellow, slightly sweet soy broth with hints of ginger and cinnamon. After hours of braising it soaks into the skin, so the finished jokbal is savory and lightly sweet, with a sticky, gelatin-rich texture. It is not spicy – the heat comes from what you wrap it with, like garlic and chili.

Popular Korean Dishes That Use Jokbal Sauce

Jokbal

Classic sliced braised trotters with lettuce, garlic and dipping sauces – the recipe below.

Bul-jokbal

Braised jokbal stir-fried or grilled in a fiery gochujang sauce.

Naengchae Jokbal

Chilled sliced jokbal tossed with jellyfish or vegetables in a sharp mustard dressing.

Jokbal Jumeokbap

Rice balls mixed with chopped leftover jokbal, a common side at delivery shops.

Easy Jokbal Recipe (Serves 4)

Ingredients

• 3–4 lb (1.5–2 kg) pig’s trotters or front pork hocks, cut into large pieces by the butcher
• For blanching: 2 tbsp doenjang or 1 tbsp whole peppercorns

Jokbal Sauce (Braising Liquid)

• 8 cups water
• 3/4 cup soy sauce
• 1/2 cup rice wine (or soju)
• 1/4 cup brown sugar
• 1 onion, halved; 2 green onions; 10 garlic cloves; 1 thumb ginger, sliced
• 1 tbsp doenjang, 1 tsp instant coffee, 1 tsp whole black peppercorns
• 1 cinnamon stick and 1–2 star anise (optional)

Instructions

1. Soak the trotters in cold water for 1–2 hours, changing the water once, to draw out blood. Scrape or singe off any hairs.
2. Blanch in boiling water with the doenjang or peppercorns for 5–10 minutes. Drain and rinse well.
3. Put all braising liquid ingredients in a large pot, add the trotters and bring to a boil.
4. Cover, reduce to a gentle simmer and cook 2 to 2 1/2 hours, turning the pieces every 30 minutes, until the skin is very tender.
5. Uncover for the last 20–30 minutes and baste so the liquid reduces and the skin turns glossy.
6. Let the meat rest until warm, then remove the bones and slice about 1/2 inch thick. Serve with lettuce, sliced garlic, green chili, saeujeot dip and ssamjang.

Tip: Slice jokbal while it is still warm – once fully cold, the gelatin sets firmly and slices less cleanly. Brush the slices with a little sesame oil for shine.

Where to Buy Jokbal Ingredients

United States

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Amazon
Search Korean soy sauce on Amazon
Search Korean salted shrimp on Amazon

H-Mart
Search pork feet on H-Mart
Search jokbal on H-Mart

Canada

Search Korean soy sauce on Amazon.ca

Europe

Search Korean soy sauce on Amazon.co.uk

Fresh pig’s trotters are usually easiest to find at Korean, Chinese or Latin American butchers.

How to Store Jokbal and Jokbal Sauce

Refrigerate cooked jokbal in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat slices briefly in a steamer or microwave with a damp paper towel. The strained braising liquid can be chilled (skim off the fat), kept 3–4 days, and boiled again to braise a second batch or to season braised eggs.

Jokbal FAQ

What part of the pig is jokbal?

Jokbal is made from pig’s feet and the lower leg (hock). Front legs are often preferred because they have more meat.

Why is coffee added to jokbal?

A small amount of instant coffee deepens the brown color and helps mask any porky smell. You will not taste coffee in the finished dish.

Is jokbal spicy?

Classic jokbal is not spicy. Bul-jokbal is the spicy version.

What is the difference between jokbal and bossam?

Jokbal is pig’s trotters braised in soy sauce; bossam is pork belly or shoulder boiled in a lighter broth. Both are sliced and wrapped in lettuce.

Conclusion

Jokbal sauce is mostly pantry ingredients and time: soy sauce, aromatics and a slow simmer turn an inexpensive cut into a glossy Korean favorite. Wrap the slices with saeujeot and garlic, and compare it with our bossam sauce guide for the other half of a classic Korean pork night.