This dish, usually served in evenly sliced pieces, features pork feet boiled and braised in a soy sauce-based seasoning, boasting a tender, chewy texture from its high fat and cartilage content.

A dining set of jokbal features an array of vegetables such as leafy greens, sliced raw garlic, seasoned dried radish, green chile peppers, along with dipping sauces like ssamjang -- a doenjang-based spicy paste -- and salted fermented shrimp.

Koreans enjoy jokbal not only as a hearty meal but also as a popular dish to accompany alcohol. One notable variation is Busan‘s naengchae jokbal, a chilled, salad-like pig’s feet dish topped with salted jellyfish and vegetables such as carrots and cucumbers, drizzled with mustard sauce.

(Jokbal, braised pig’s trotters, Korean-style pork hock, soy-braised pork trotters)