my first experiment on 족발jogbal 元蹄 today on 8.2.2017. ^^
so i made it to good use.
the same braised & steamed method, using the intense stock to braise & infuse flavours to the 족발jogbal 元蹄. and cover the wokpan to let steam cook the hock.
i googled & realised that actually trotters refers to 蹄 hoofs & hock refers to the lower leg 元蹄
the hock was very tasty from the intense chicken stock. lagi best la! ^^
i cooked it a bit longer = 1.5hrs.
taking from the experience of the chicken rice dinner where the pig skin was very tender when i served the dish at 6.45pm but quite tough when i took it around 7.45pm, and only on reheat the texture changed completely again to very tender. i attribute it to the pig skin drying out but it should not be really, so maybe it was not cooked long enough for texture to retain after airdrying.
as this is the first time, and 2 family members eating, i served it with the sauce.
it was excellent excellent in taste very well infused with flavours, and texture was perfect too! very gelatinous, still good bite not overdone…
a friend who was in jeju last year & enjoyed the 족발jogbal 元蹄 dish saw the photos & commented “but it does not look like 족발jogbal 元蹄 leh”.
indeed korean jogbal are mostly braised with dark sauce. i like both dark or white sauce & look so that i am ok.
& also most are served dry (like the poached & quenched chicken rice chicken method?? taut skin & hang up to air dry???)
i will serve my 족발jogbal 元蹄 dry next time. maybe will try both the braised & steamed method here, and also the poached & quenched method.