Jokbal
Seoul, South Korea
Jokbal is pork trotters braised until the skin becomes glossy and gelatinous and the meat slices cleanly. Soy, aromatics, ginger and rice wine give the braising liquid depth, while sliced meat is commonly wrapped in lettuce or eaten with pickled sides.
Why locals eat it
In Seoul, jokbal is strongly associated with shared late-night meals and specialized streets or restaurants where the dish is ordered by portion. The combination of rich pork, fresh leaves, garlic and sharp pickles keeps the meal balanced rather than one-note.
Local tip
Order a smaller portion if exploring other dishes and use the pickled radish or greens between bites. Ask which cuts are included and whether the restaurant serves the dish warm or chilled.
Typically made with
Pig trotters, Soy sauce, Ginger, Garlic, Black pepper, Cinnamon, Star anise. Recipes vary — always check with the vendor if you have allergies.