1. What is Jokbal?
Jokbal (족발) is a famous Korean dish
made of braised pig's trotters,
slow-cooked in a savory mixture of
soy sauce, garlic, ginger, and spices.
It is known for its tender,
juicy meat and gelatinous texture,
which comes from
the high collagen content in the pig's skin.
Key Features of Jokbal
- Rich, deep flavors
from long hours of braising - Soft and chewy texture
due to the collagen and fat - Perfect pairing with spicy sauces
and fresh vegetables - Popular as a late-night meal and anju
(food eaten with alcohol)
2. History and Origin of Jokbal
Jokbal became popular in
Seoul's Jangchung-dong district in the 1960s.
After the Korean War,
many displaced families brought
their regional cooking styles to Seoul,
leading to the creation of
Jangchung-dong Jokbal Street.
Traditional Influence
- Inspired by Chinese braised pork dishes
but adapted with Korean flavors - Used as a celebratory dish
in ancient Korean rituals - Known for its nutritional benefits,
especially for skin health
Today, Jokbal is a staple Korean food,
widely available in restaurants, night markets,
and delivery services.
3. How is Jokbal Made?
The traditional Jokbal recipe follows
a slow-cooking process to achieve its deep flavors.
Ingredients
Pig’s trotters (thoroughly cleaned)
Soy sauce (for umami and saltiness)
Ginger & garlic (for aroma and flavor)
Rice wine (to remove any gamy odor)
Cinnamon & star anise (optional, for depth)
Leeks & onions (for a natural sweetness)
Cooking Process
- Boiling the trotters
To remove impurities
- Slow-braising in a soy-based broth
For up to 3 hours
- Resting and slicing
Enhances texture and flavor
Some variations include spicy Jokbal,
which is coated in a fiery sauce after braising.
4. Different Types of Jokbal
Traditional Jokbal
The classic version,
served warm with dipping sauces like
saeu-jeot (fermented shrimp sauce).
Spicy Jokbal (불족발, Buljokbal)
Tossed in a spicy gochujang-based sauce,
this version is popular among those who enjoy heat.
Cold Jokbal (냉채족발, Naengchae Jokbal)
A Busan specialty, served chilled with
fresh vegetables and a tangy mustard sauce.
Boneless Jokbal (뼈없는 족발)
Easier to eat and perfect for takeout or delivery.
5. How to Eat Jokbal
Jokbal is usually eaten in ssam (wraps)
with fresh vegetables and sauces.
Best Side Dishes & Pairings
Lettuce & perilla leaves
Wraps for balance
Saeu-jeot (fermented shrimp sauce)
Enhances the pork’s flavor
Ssamjang (soybean paste & chili paste mix)
Adds a spicy kick
Makguksu (buckwheat noodles)
A refreshing side dish
Soju or Makgeolli
The perfect alcohol pairing
Jokbal is often shared in groups,
making it a great dish for family gatherings,
parties, and late-night snacks.
6. Nutritional Benefits of Jokbal
Jokbal is not only delicious
but also packed with health benefits.
High in Collagen
Promotes skin elasticity and reduces wrinkles
Rich in Protein
Supports muscle growth and recovery
Low in Carbs
Great for low-carb or keto diets
Hangover Remedy
Some believe Jokbal helps
reduce alcohol-induced fatigue
While Jokbal is high in fat,
it’s mostly healthy unsaturated fat,
making it a nutrient-dense dish.
7. Where to Eat the Best Jokbal in Korea
Jangchung-dong Jokbal Street (Seoul)
The most famous Jokbal district in Korea,
featuring historic restaurants.
Busan Jokbal Alley
Famous for Naengchae Jokbal,
a cold and refreshing version.
Local Jokbal Delivery Services
Many Korean restaurants offer Jokbal for delivery,
making it easy to enjoy at home.
Jokbal is a must-try dish
for anyone exploring Korean cuisine.
Whether you love rich, savory flavors
or want to experience authentic Korean food culture,
Jokbal delivers an unforgettable taste experience.
Try it hot, cold, or spicy!
Pair it with soju for a true Korean dining experience!
Visit Korea’s famous Jokbal streets for the best flavors!
Would you like to try Jokbal?
Let us know your favorite type in the comments below!