Soak jokbal in cold water for at least an hour to remove blood. It's better to change the water from time to time. I soaked it for 2 hours to remove the blood. Even if you soak it for 2 hours, the blood doesn't get rid of completely.

It's a pig's foot. It's called Danjok or Mini Jokbal because it's short. This area has a lot of hair. Use a razor to shave thoroughly. I cleaned it up with a disposable razor.

Prepare enough water to soak the jokbal and boil it for 5 minutes from the time it starts boiling again. I'm boiling it as a base. It serves to control the unique smell of jokbal, so please do this even if it's annoying.

Soak in cold water and thoroughly wash the foreign substances. You can see the blood clotting here and there as it hardens. It's more convenient to use a toothbrush that you can't use than to rub it with your hands. I thoroughly cleaned between jokbal with my toothbrush.

I washed the jokbal thoroughly and prepared the broth ingredients. I prepared onions, cheongyang peppers, whole garlic, green onion roots, and green onions. I bought only one green onion, so I used a little more, but I think you can skip it if you don't have it depending on the situation. Of course, it's better if you put it in!

Add jokbal to boiling water and add 2 glasses of white wine (based on soju glass) and prepared stock ingredients. I added enough water to cover the jokbal.

I added 2 shots of espresso and 1 tablespoon of whole pepper, which is good for removing smell and meat color.
If you don't have an espresso, you can add 2 coffee mix. You can add one or two more depending on your preference. The color and scent only get darker, but it doesn't really affect the taste. However, when I added espresso, it smelled like oriental medicine, so I liked it because it felt similar to herbal medicine.

I put in 2 tablespoons of soybean paste that is good for removing smell and has a big effect on taste. We put 2 and a half cups of soy sauce (based on paper cups), but the seasoning may vary slightly depending on the amount of water, so if you are bored, add a little more soy sauce and match it. If you need more seasoning, use soy sauce for the seasoning. Seasoned with salt, no~

Add 1 cup starch syrup and 1 1/2 cup sugar. I don't like sweet things, so I put in just enough. If you like sweet and salty, I think you can add a little sugar. You can easily taste the broth for jokbal, so taste the broth. If you still don't know, you can taste it and judge it.

I closed the lid and boiled it over medium heat for an hour and a half.

I got jokbal. I didn't use caramel, but the color came out well, right? It's all thanks to soy sauce and espresso. I had a big urge to eat it right away, but I remembered that it was better to eat it after cooling it slightly, so I cooled it down for a while in the natural wind.

It wasn't that hard to cut jokbal because it was a little cold. I was a little upset that there was no fresh kimchi, makguksu, salted shrimp, or pickled onions that came with jokbal at the jokbal restaurant, but I took out as many things as possible that would go well with jokbal. When I took out the things in the refrigerator, I found lettuce wraps, ssamjang, pickled vegetables (onions, garlic species, perilla leaves, pumpkin leaves, etc.), and leek fresh kimchi.

Anyway, I finally ate the jokbal that I wanted to eat and dreamed of. The taste was very, very satisfying. The jokbal sold here isn't that delicious. I think it was even better because we found a delicious recipe and made it ourselves.