(chopping)
(perky music)
- Hi everybody!
Today, we are going to learn
how to make Korean traditional pig's trotter dish.
It's called jokbal.
We are going to braise, braised pig's trotter.
I know there are many, many people
all around the world,
you guys have some recipes for pig's trotter.
But today, you are going
to learn Korean style, our traditional way.
Actually, to tell the truth,
it's one of my challenging recipes.
Long time over years and years,
many people have requested this recipe
but I had never made this in Korea.
I didn't have to,
I just go to Korean restaurant and buy,
or Korean marketplace, just to buy easily,
and I used to eat it.
You guys are so interested in making this.
"Maangchi, please jokbal, please jokbal."
How do you know the name of the dish?
(laughs) Anyway, a few years ago
when I went to Korea, I really wanted to learn
about jokbal.
This market, Namdaemun market.
I kept my eyes on fire to look how they cut,
and how they handle this.
And after that, for a few years,
I tried to make this recipe,
but most of the times, I just failed.
Because after making, it smelled some kind of weird smell,
and also, sometimes I added more ingredients,
some more than enough, now I am so very happy,
because now I'm ready to share my recipe.
If you are vegetarian, you might be disappointed,
but please understand me, I have so many readers,
viewers from all around world,
and some people like halal food,
some are from Buddhism, some people are vegetarians,
vegans, and some people just eat all.
(laughs) Eating all, just like me.
I am sure all of you guys might be interested in,
what it is about this dish.
You can compare this with your cultural cuisine,
and let me know how different it is.
I am living in New York City, and it's not easy for me
to find pig's trotter, but only one place.
Where is it? Chinatown!
You can get anything, any food in Chinatown,
that's my favorite place in all around the world.
Strangely enough, when I go to Chinatown,
I feel like I'm Chinese, and also, I'm so happy.
I got really nice, good looking,
and big trotters yesterday, and I got two,
but today I'm going to cook only one.
I'm going to cook this one, this large big one.
I did many, many experienced to do this by adding,
or sometimes reducing.
You can follow this recipe really closely,
then you will make nice, nice one.
Actually the taste ended up being better
than one from any Korean market, can you believe that?
I soaked this in cold water, overnight,
eight to twelve hours soaked in cold water.
I change the water, maybe a couple of times,
to remove all blood.
If you skip this process, no matter how many
all kinds of ingredients you use,
you'll feel gamey smell.
So soaking in cold water is very, very important.
This is around a three pound 12 ounces.
Even though I soaked this in water,
I will wash this nicely.
(water running)
See?
Blood's coming out.
Massage around here.
I soaked this in cold water many times,
but you see blood.
We have to remove it.
Very clean now.
Now I am boiling water,
I will reheat my water,
lots of water in a big pot.
I will just braise in this pot.
I need to investigate, " is there any hair left over?"
Massage around here,
you can feel some kind of a rough area,
that's hair.
I use this shaver.
Ginger, around one tablespoon, sliced.
Put it here.
I will cover on half way
just in case it boils over.
So I will just boil for 20 minutes.
You can see some fat is floating here.
I'm going to wash this really nicely.
Use a brush.
I will reuse this pot.
Now I'm going to boil this with all these seasonings,
and this is a special sack,
This is a hemp sack.
I got this from a Korean market.
You'll find this in the kitchenware section.
If you can't find, you can you just cheesecloth,
large cheesecloth. Whatever method you use,
tie it up very tightly, and boil this,
because I use all these
ingredients together in water,
and later I will take it out.
kind of not nice, it is not clean,
so this method is really, really good.
I'll put all these ingredients inside.
One apple, I washed it nicely,
Just make chunks,
and these jujubes.
You remember jujubes?
I don't have to take out the seeds.
Eight large jujubes.
Eight large cloves of garlic.
So let's cut this in half.
Eight large cloves of garlic, and ginger,
slice thinly,
and onion, six ounce,
medium size one onion I will add.
(chopping)
And next, these are Korean dried red chili peppers.
Actually, I bought these and dried at home..
I dried these on the window sill,
probably you saw in my previous video.
I'm using just two large, dried chili peppers.
If you use small sized peppers,
use seven to eight,
and green onions, large green onions.
Cut these in two inches long.
Four or five green onions.
This is a Santa Clause bag. (laughs)
But we still need something,
kind of an herby smell, like star anise.
Just one.
Cinnamon stick, one.
One cinnamon stick.
black pepper.
It's whole black pepper, around one teaspoon,
and coffee.
This is ground black coffee.
One tablespoon.
So now these guys are all ready,
and I just tied up really tightly.
I will put it in here.
This is 10 cups of water.
I may have to add more,
but let's start with 10 cups of water,
and then this is Korean doenjang,
fermented bean paste.
This is a kind of big difference.
If you add this,
it's kind of a little earthy smell,
so you have to add this one.
Around two tablespoons fermented bean paste.
Doenjang, Korean doenjang.
This is Korean cooking wine,
it says Mihang,
but sometimes Mirim.
You want Mirim.
So cooking wine.
Quarter cup.
This is soy sauce.
Of course we've gotta add soy sauce for color,
and brown color, and soy sauce for flavor.
One third cup soy sauce, and sugar.
The sugar you can use white, or brown,
or any kind of a sugar.
I will use organic dark brown sugar,
because I like to make it a little darker.
Quarter cup.
One tablespoon salt.
What else?
One thing is missing.
Yes, this is syrup, rice syrup.
I will use rice syrup, half a cup.
Rice syrup makes this shiny,
and a little sticky,
and also gives a little bit of sweetness.
Cover this.
I will cook for one hour over medium high heat,
and then later I will turn down the heat,
then over medium heat, I have to cook again,
because it has to really slowly, slowly cook.
Pig's trotter will absorb all the seasoning,
and then by the time goes by,
and it gets shiny, and then tender.
(water boiling)
Smell!
This smell, full of aroma in my house!
I use the star anise,
and the cinnamon, garlic, ginger,
all this smell is kind of a unique smell.
This is jokbal smell.
My house is full of this smell!
Okay, let's see.
Wow, look at this.
The sack is submerged,
and it looks smaller than before.
All this delicious stuff is infused into the liquid.
And close, turn down the heat medium.
I will cook this another hour,
and then I'm going to check to see
if this is really tender enough.
If it's not tender enough,
I have to cook it longer.
Another hour.
Meanwhile, I like to make some sauce.
We always serve it with shrimp sauce,
fermented salty shrimp sauce.
This is shrimp.
When I make kimchi, I always used some.
One tablespoon.
Just squeeze out some salty brine,
and then I like to mince this.
Add this to the bowl.
Because this is salty,
I will add two tablespoons of water, and one garlic.
Half a teaspoon of sugar.
Korean hot pepper flakes,
gochugaru, one teaspoon,
and I'm going to chop up this one green onion,
and also this ground black pepper,
just a little bit.
(chopping)
(water running)
Until the sugar is well melted, stir this.
Sesame seeds.
My shrimp dipping sauce is done,
and also I already made ssamjang,
Soy bean paste dipping sauce,
and then I'm going to eat with all these lettuce wrap,
and later you will see.
I'm going to check out again.
We should keep cooking until it is really, really tender,
until the meat is almost falling off the bone.
That's it.
So one hour over medium high heat,
one hour over medium heat,
and then I may cook longer.
Now two hours have passed.
Let's see if this is almost fall off its bone.
Really easily I can poke this.
So now it is the perfect time.
I like to turn up the heat to high heat,
and 10 more minutes I just boil
so that it's going to be more really shiny.
I will just turn it over.
Ladle some liquid over the top like this.
Make it absorb all this seasoning.
(timer ringing)
Okay, done.
I'll just transfer this to my cutting board.
Look at this, my pouch.
You did a good job.
You did a good job.
So all the delicious stuff came out from you.
Okay, this is so, so hot.
I will just wait until it cools down.
I just cooled it down for 10 minutes.
Let's take the meat off the bones.
I'm happy because this is successfully done.
I love the color,
I love the stickiness,
I love that it's not mushy,
it's not soggy, and well cooked.
You can, ooh, hot.
Here.
There, easily.
And then now.
And this part, large chunk of meat.
Like this.
And here, meat.
It's like pulled pork.
Here too, big chunk.
There, okay.
Here you go! It's hammer time!
(laughs)
Bone hammer.
Just all the meat split.
(chopping)
And then.
All this collagen.
Wow, a large amount.
Wow, well cooked.
Amazing, isn't it? (laughs)
I made it.
So this is really nice, well done.
Let's discard these dinosaur bones.
(chopping)
And sesame seeds, just a little bit.
Let's eat.
This is sliced garlic and green chile pepper.
This is the shrimp paste sauce we made,
and this is ssamjang.
Whenever I do barbecue,
Korean pork belly barbecue,
or grilled galbi,
I always make ssamjang.
Ssamjang,
and my beer.
So usually jokbal, when you make jokbal this way,
and serve with this ssamjang, shrimp sauce,
and sliced raw garlic and also green chile pepper,
and lettuce, and usually this dish
is for an alcohol serving.
Korean soju, makkoli, or beer.
Whenever Korean people have some fun,
nobody's eating alone at home.
Are you going to make a dish alone and
you don't want to share with other people,
you just eat alone?
In Korea, we always share this with people,
having some beer, alcohol,
and also children are drinking coke,
pop soda, or just water. (laughs)
sliced one,
and green chile pepper, raw garlic,
tiny amount of ssamjang,
shrimp paste dipping sauce,
and wrap it like this, and just eat.
(lettuce crunching)
Mmm, yummy.
Really delicious.
Trotter, jokbal is like a jelly,
kind of really, really soft,
and a little chewy.
I love this texture.
It's sticky . Already my two lips are
almost stick to each other,
because of a lot of collagen,
and good vitamin B, and minerals from this,
and also it's not greasy at all.
Probably tomorrow morning,
I will have a better complexion.
I just developed all this recipe,
all you can do is to follow the recipe.
Go to Chinatown, and buy some large trotter,
skin should be really nice skin,
and then have a party.
What's the name of the party?
Collagen party, how about that?
All you guys eat this,
have a party together,
and the next day, call each other.
How is your skin today?
Is it getting better?
Or more shiny? Smooth? (laughs)
You guys can talk each other.
(playful music)
Not gamey, not smelly at all.
You guys should try this.
Mmm, perfect!
Today we made jokbal, braised pig's trotter.
Enjoy my recipe.
See you next time. Bye!
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