It has pork feet and jokbal sauce
You can only add jokbal sauce, but we're going to add more to it.

We prepare ingredients that go in addition to the jokbal sauce.
In addition to the ingredients for samgyetang
I prepared green onions and 2 pieces of ginger.
Pigs' feet are supposed to have octagonal angles, but there's no way to buy it online
It's a rare ingredient in a regular mart, so I'm going to add oriental medicine ingredients instead of octagonal ones.

In addition to the jokbal sauce, the composition of the jokbal is
There's a big chunk of jokbal made of boneless. It's so big that when you boil it, you have to cut it into equal parts
I think it can be boiled in time.

First, rinse the boneless jokbal under running water.
Put it in a large pot. I think a pot with a depth of about 5 liters would be the best.
The boneless jokbal is divided into four grades. It's so big and thick
You have to boil it equally.
And then add the green onions. I also put ginger in it's.
Add the jokbal sauce that's in here.

Then, add ingredients for herbal medicine
Add water. If you add 2 liters of water
The amount of water is enough for the meat to sink.

And bring to a boil over a short heat.
You have to boil it for an hour and 20 minutes. Cover and bring to a boil.

If you boil it for an hour and 20 minutes, the dark-colored soup gets darker
Jokbal also has that deep light.
Turn the heat down to low and boil it down.
Until the soup is cut in half
Cook the inside of the meat until it turns brown.
I think it's best to boil it down for 20 minutes
It may vary depending on the head of the meat, so it is best to check and cook it.
If the soup is reduced to less than half, it can be the best and softest pig feet to eat.

Lastly, I put bay leaf and rosemary while boiling.
Finally, to add the scent.
You can see the appearance of jokbal now.

Jokbal is cooked very lightly and well.
Take out the boiled pigs' feet and put them by the window with cold wind
Use an electric fan to cool it down.
It's better to cool it down before you slice it.
If you want soft and soft jokbal
You can cut it when it's not cooled down.
If you want chewy texture and cold jokbal
Let it cool completely until the inside is completely cooled before you can cut it and eat it.
It's all about preference.

Half-cold and soft jokbal
Cut it into pieces and put it in. Sprinkle sesame seeds, too. Scented jokbal was made.