Jokguk is perfect for breastfeeding when you're tired of seaweed
This is a recipe I learned from my grandmother who came as a postpartum helper in my first child.. I heard collagen is really good for breastfeeding, but if you couldn't eat it because of the smell or oil.. I hope you eat and succeed.
6 serving
Within 999 minutes
앗싸바리요
Ingredients
  • a pig family
    1ea
  • Ginger
    1~2ea
  • leek
    2~3ea
  • apple
    1/2ea
  • Whole pepper
    7~8piece
  • bay leaf
    suitably
Cooking Steps
STEP 1/19
First, prepare fresh pigs' feet. If you ask a butcher who dismantles the pig himself, you can save a day or two old pig.
The one I caught on the day was a little whiter, but I caught it a day before, so my bones are a little bleached.
STEP 2/19
Soak it in cold water to drain the blood.. If it's more than two or three days old, it's okay to drain blood all day long..
STEP 3/19
Take it out for a long time until the blood comes out white like this..
STEP 4/19
I'll blanch it to get rid of the smell.
Make sure to put ginger and green onion roots,
Add or subtract green onions, fruits, garlic, pepper, and bay leaves according to your preference or situation.
STEP 5/19
Bring to a boil in cold water.
STEP 6/19
When the water starts to boil, add the feet without blood
STEP 7/19
The skin shrinks like this, and you play with each other? When it turns pink and the white tendons are cooked transparently, take them out.
STEP 8/19
A lot of impurities came out, right?
The old ones also have black debris at this time.
STEP 9/19
Dispose of all the liquid substances, including spicy vegetables, clean the oil stains, and prepare the pot again.
STEP 10/19
Wash the blanched pigs' feet cleanly and put them in a pot, and slowly brew the soup over low heat under cold water.
STEP 11/19
When it starts boiling, it will make a lot of foam and oil..
STEP 12/19
It's hard to scoop oil with a ladle from the beginning because there's so much. I use the oil paper for baking to absorb the oil a couple of times and scoop it out. Fold a large sheet to absorb as much oil as possible.
STEP 13/19
Then scoop some out with a ladle. Put the soup and oil in a soup bowl, put it in the refrigerator, throw away the hardened oil, and eat only the soup later
STEP 14/19
If you scoop it up with a ladle, it becomes hard to scoop it up because there's less oil. Lastly, use the oil paper one more. Even a little bit of oil disappears.
STEP 15/19
Can you see that there's little oil?
STEP 16/19
When it's boiled and cooled, put it in the refrigerator.
STEP 17/19
The refrigerator is not wide, so I put it in a kimchi container and store it in a kimchi refrigerator.. It's good that you can remove the remaining oil by hardening it white.
STEP 18/19
And I heat up the soup and meat that's hardened like jelly. That collagen that hardens the soup like jelly is really good for breastfeeding..
STEP 19/19
If you cut the chives and put it on top, it's a delicious foot that doesn't smell.
I don't season it with salt, but I also eat it with salted beltfish.. Salty is not good for breastfeeding..^^;;I don't season the soup with salt, but I only eat salted fish lightly when I eat meat.. Haha The third one was almost done, but I thought it was the last one, so I organized it while boiling it. The butcher, who became a regular customer, cut pork into the shape of a cow.. Thanks to you, I feel like I'm the last one. I also managed to succeed in the third year.. I hope you enjoy it and succeed in taking care of yourself and breastfeeding. In this recipe, if you season it with soybean paste instead of making the soup thick, it becomes white jokbal.
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