Korean Jokbal is a dish of boiled pork leg served with garlic and chili, wrapped by succory and usually along with a small glass of Soju, similar with grilled bacon.
- Pork leg (with light pink in color, and firmness), better with foreleg.
- Korean soy sauce
- Pepper, salt, sugar, soju or white liquor
- Some herbal medicine: anise, cinnamon, licorice, goji, huang qi, semen coicis, rehmannia glutinosa. (or simly replaced by packed ingredients of stewed chicken with ginseng)
- Vegetables: garlic, ginger, dried jujube, pumpkin, radish, pineapple, leek, and dried chili (note that chili powder should not be used to avoid sticking around the pork)
- Wash the pork leg, shave and soak in cold water in about 1 hour. Quickly boil the pork at the highest heat as possible with soy sauce, garlic, ginger and blended café at the same time(to eliminate the fishy smell and impurities). After boiled, pork leg should be taken out and wash again.
- Broth should be from stewed tibia: Soak the tibia in cold water in 4-6 hours, and then boil at the highest heat. Pour away the first water after boiling the pork, rewash the meat with cold water and then stew the pork leg with medium heat in about 3-4 minutes and then gradually reduce the heat until the lowest. The meat is usually simmered in 10-12 hours and during the simmer process, foam and scum should be taken out. The good broth is considered as the one without fishy smell and any scum or foam. Some traditional stores only use the third broth of stewed tibia.
- Put all the herbal medicine and vegetables as well as the stewed pork leg into a big pot with fully covered. Simmer all in about 1.5 hours.
- Take out the meat to a net for the water leaves, and then cut the meat into bite-sized pieces. Sprinkle the roasted sesame onto the layered pieces of meat to garnish.