I've prepared all the ingredients. We have prepared brewed soy sauce, brown sugar, garlic, ginger, bay leaf, herbal medicine for samgyetang, cinnamon, whole pepper, and rice wine, which are added to the smell while adding scent to it.

Put the ingredients of the samgyetang herbal medicine in a large pack and add whole garlic, ginger, pepper, herb powder, dill, thyme, bay leaf, and cinnamon.

Put a large chunk of boneless jokbal in the bucket.

Put a pack of various ingredients in here.

And add rice wine, brewed soy sauce, and brown sugar.

Add plenty of water and enough to cover all the ingredients. Boil it over high heat. Bring to a boil over high heat and simmer gently over low heat when the water is reduced by about a third. Since the boneless jokbal is thick, you have to boil it gently enough to soak the taste of the sauce and boil the meat gently.

Boiled meat for a total of 2 hours and 30 minutes, take it out and let it. When it's completely cooled, the skin becomes chewy. Of course, if you prefer a soft feeling according to your preference, you can cut it and eat it right away. It's eaten at home, so it's not a jokbal restaurant that sells sliced pork feet, but it's thickly sliced and put on a plate.