Imperial Jeonju-Style Jokbal with Gochujang-Caramel Glaze and Perilla Nectar
A culinary journey into the heart of Jeonju's royal kitchens, this dish elevates the humble pig's trotters into a regal masterpiece. Slow-braised to melting tenderness in an aromatic broth infused with ginger, garlic, and ginseng, the succulent meat is then lacquered with a glistening gochujang-caramel glaze. Each bite offers a symphony of savory, sweet, and subtly spicy notes, complemented by the fresh, herbaceous brightness of a vibrant perilla leaf nectar. The exterior boasts a delightful chew, yielding to an incredibly gelatinous and rich interior, a true testament to time-honored Korean culinary artistry.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Pig's trotters (front hocks)2 large, about 1.5 kg each, cleaned and de-haired
- Large onion1 , quartered
- Whole head garlic1 , cloves separated but unpeeled
- Fresh ginger1 large piece (about 50g), sliced
- Dried shiitake mushrooms5
- Dried anchovies (large, for broth)5
- Dried kelp (dashima)1 piece, 10x10cm
- Korean soy sauce (Ganjang)0.5 cup
- Cheongju (Korean rice wine) or Mirin0.25 cup
- Brown sugar2 tablespoons
- Black peppercorns1 tablespoon
- Star anises2
- Cinnamon stick1
- Instant coffee powder1 tablespoon
- Doenjang (Korean fermented soybean paste)0.25 cup
- Waterenough to cover
- Gochujang (Korean chili paste)0.25 cup
- Gochugaru (Korean chili flakes)2 tablespoons
- Rice syrup (Jocheong) or corn syrup0.25 cup
- Sesame oil1 tablespoon
- Minced garlic1 tablespoon
- Minced ginger1 tablespoon
- Fresh perilla leaves (for nectar)1 cup, packed
- Water (for nectar)0.25 cup
- Pine nuts (for nectar)1 tablespoon
- Rice vinegar1 teaspoon
- SaltPinch
- Toasted pine nuts (for garnish)to taste
- Thinly sliced red chili (for garnish)to taste
- Fresh perilla leaves (for garnish)to taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Pig's Trotters: Thoroughly clean the pig's trotters, scraping off any remaining hair and trimming excess fat. Rinse under cold water.
- 2Step 2
Blanch the Trotters: Place the trotters in a large pot and cover with cold water. Bring to a rolling boil and blanch for 10-15 minutes to remove impurities. Drain the water, rinse the trotters again, and clean the pot.
- 3Step 3
Prepare the Braising Liquid: Return the blanched trotters to the clean pot. Add onion, garlic, ginger, dried shiitake mushrooms, dried anchovies, dried kelp, Korean soy sauce, Cheongju, brown sugar, black peppercorns, star anises, cinnamon stick, instant coffee powder, and doenjang. Pour in enough water to completely submerge the trotters (approximately 4-5 liters).
- 4Step 4
Braise the Trotters: Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 3 to 3.5 hours, or until the trotters are fork-tender and the meat is easily pulled from the bone. Skim off any foam or excess fat that rises to the surface during braising.
- 5Step 5
Make the Gochujang-Caramel Glaze: While the trotters are braising, combine gochujang, gochugaru, rice syrup, Korean soy sauce, sesame oil, minced garlic, minced ginger, and 1/4 cup of the braising liquid (from the pot) in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring constantly until the glaze thickens slightly, about 5-7 minutes. Set aside.
- 6Step 6
Make the Perilla Nectar: In a small blender or food processor, combine fresh perilla leaves, water, pine nuts, rice vinegar, and a pinch of salt. Blend until very smooth and vibrant green. If too thick, add a tiny bit more water. Strain through a fine-mesh sieve for an even smoother "nectar" consistency, if desired.
- 7Step 7
Finish the Jokbal: Once the trotters are tender, carefully remove them from the braising liquid. Strain the braising liquid and reserve for other uses or reducing to a sauce if desired. Place the trotters on a baking sheet lined with parchment paper.
- 8Step 8
Glaze and Roast: Preheat oven to 200°C (400°F). Generously brush the gochujang-caramel glaze all over the trotters. Roast for 20-25 minutes, brushing with more glaze every 5-7 minutes, until the glaze is caramelized and sticky, and the skin is slightly crisp.
- 9Step 9
Serve: Slice the glazed jokbal into thick, bite-sized pieces, discarding the bones. Arrange elegantly on a serving platter. Drizzle with the perilla nectar and garnish with toasted pine nuts, thinly sliced red chili, and fresh perilla leaves. Serve immediately with additional perilla nectar on the side.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.