10,000-Won Jokbal · Ryu Soo-young

Name: 10,000-Won Jokbal · Ryu Soo-young
Total time: 4 h 40 min
Yield: 4
Cuisine: Korean
Ingredients: 2개 Pig's trotters, long cut (jangjok); 6 L Water; 2캔 (238 ml × 2) Shop-bought sujeonggwa (cinnamon-ginger punch); 1컵 (200 ml) Dark soy sauce (jin-ganjang); 1컵 (200 ml) Sugar; 1/2컵 Tuna/anchovy seasoning sauce (chamchi-aek); 1/2컵 Coarse salt; 1/2컵 Vinegar; 1개 Samgyetang herb pack; 한 줌 Garlic cloves; 한 줌 Peeled ginger; 1큰술 Whole black peppercorns; 1개 Onion; 1큰술 Salted shrimp (saeujeot), for the sauce; 1/2큰술 Gochugaru, for the sauce; 1/2큰술 Sesame oil, for the sauce; 약간 Vinegar, for the sauce; 약간 Toasted sesame seeds, for the sauce

Two cans of shop-bought sujeonggwa — the cinnamon-and-ginger punch sold in every Korean fridge aisle — do the work of a whole spice cabinet, alongside a supermarket samgyetang herb pack. Restaurant jokbal for about ten thousand won.

来源

食谱提供 류수영 · ⭐ 名人 · Ryu Soo-young — actor (b. 1979); appears as '어남선생' on KBS2's Fun-Staurant (신상출시 편스토랑). The nickname puns on his legal name, 어남선.

厨师与创作者的姓名仅用于标注出处。More Recipes Please 独立运营，与他们没有任何合作、赞助或代言关系。

Broadcast recipe by 류수영 (KBS2 Fun-Staurant) / 류수영 방송 레시피 — Ryu Soo-young's '만원족발' from Fun-Staurant — jokbal built for about 10,000 won by leaning on two cans of shop sujeonggwa and a supermarket samgyetang herb pack instead of buying whole spices. Linked is a blogger's written record of the broadcast, not an official publication; the amounts, the 2-can sujeonggwa quantity and the 1 hour 40 minute boil (first 30 minutes uncovered) were confirmed against a second independent write-up (honey-solar.tistory.com/732).

厨师: 류수영

Watch it being made

류수영

⏱ 280 分钟🍽 4 人份🔥 600 大卡🇰🇷 韩国

无乳制品

步骤

Score the trotters all over, cutting down to the bone in several places.
Cut deeply into the ankle joint and bend it back, and slit between the toes as well.
💡 Every cut is a door for blood to leave and for the braising liquid to get in. Uncut trotters stay bloody at the bone and smell.
Soak the trotters in cold water for 2–3 hours, changing the water two or three times as it turns pink.
Now scrub them like laundry — massage each trotter under running water, working into every cut — then rinse well.
💡 This physical scrub, not the soak alone, is what removes the last of the smell. Do not rush it.
Bring the 6 L of water to a hard boil in your biggest pot.
Add the whole onion with its skin still on, then the soy sauce, sugar, tuna sauce, coarse salt and vinegar.
Pour in both cans of sujeonggwa.
💡 Sujeonggwa is already cinnamon, ginger and sugar steeped together. One can replaces a whole spice haul — this is the '10,000 won' in the name.
Add the garlic, ginger, peppercorns and the samgyetang herb pack.
Lower the trotters in. Bring it back to the boil and keep the heat HIGH — this is a hard boil, not a gentle simmer.
Boil UNCOVERED for the first 30 minutes so the raw pork smell can leave the pot.
💡 Beginner warning: lid on from the start traps the smell in the liquid and it stays in the finished meat. The open first half-hour is not optional.
Put the lid on and keep boiling for another 1 hour 10 minutes — 1 hour 40 minutes of boiling in total.
Test it: a chopstick should slide into the thickest part with no resistance, and the skin should look glossy and dark amber.
Lift the trotters onto a rack and let them cool for 10–15 minutes.
💡 Cooling firms the gelatine so the slices hold together. Carve it straight from the pot and it shreds.
Separate the ankle, slice the shin with skin and meat still attached, and pull the remaining meat off the bone, cutting it into pieces.
Stir the sauce ingredients together in a small bowl and serve alongside, with lettuce and ssamjang if you like.

💡 小贴士

Beginners' most common mistake: treating it like a gentle stew. This is a hard, rolling boil for 1 hour 40 minutes — a low simmer will not break down the collagen and the skin stays chewy instead of turning silky.
No sujeonggwa cans? Use 400 ml of water with 2 cinnamon sticks, a thumb of sliced ginger and 3 tbsp of brown sugar — that is essentially what is in the can.
Keep the braising liquid. Strained and frozen, it braises the next batch even better, the way a shop's master stock does.
Leftovers are better cold than reheated — the gelatine sets and the slices firm up, which is how jokbal shops serve it anyway.