Jokpyeon facts for kids

Jokpyeon (Hangul: 족편) is a unique dish from Korean cuisine. It's a savory jelly made by boiling certain parts of animals. These parts include cow's trotters (feet) and other cuts rich in collagen. The boiling process takes a long time. When the liquid cools, it becomes a firm, jelly-like substance.

The name Jokpyeon tells us about its main ingredient. Jok (Hangul: 족; Hanja: 足) means "foot." Pyeon (Hangul: 편) refers to a type of Korean cake, or something sliced. Sometimes, Jokpyeon is grouped with muk. Muk is a Korean jelly made from grain starch. They look similar, even though they are made differently.

How Is Jokpyeon Made?

To make Jokpyeon, finely cut pieces of cow's trotters are used. Other parts with lots of collagen are also added. These can include cow's head, skin, tail, or even pig's head. All these ingredients are boiled in water for many hours.

The Role of Collagen

These animal parts contain a lot of tendon. Tendons are full of collagen. When boiled for a long time, this collagen melts into the liquid. As the liquid cools, the collagen helps it solidify into a jelly. This is similar to how gelatin works in desserts.

Adding Flavor and Texture

Sometimes, cooks add other meats to Jokpyeon. These might be beef foreshank or pheasant meat. These additions give the dish more texture and a richer taste. If these meats are used, they are usually taken out after an hour or two. They are then saved to be mixed back in later.

Setting and Serving

After boiling, the liquid, meat, and cartilage are poured into a dish. Bones are removed. The saved foreshank or pheasant meat is mixed in. The dish is then decorated with thin strips of rock tripe, egg garnish, and chili threads. It is then placed in a cold spot to set. Once firm, the Jokpyeon is sliced. It is served with a dipping sauce. Popular sauces include cho-ganjang (soy sauce mixed with vinegar) or saeu-jeot (salted shrimp).

Different Kinds of Jokpyeon

There are a few interesting variations of Jokpyeon:

• Jokjanggwa (Hangul: 족장과) – This type of jokpyeon gets its color from soy sauce. It also has boiled eggs set within the jelly.
• Yongbong-jokpyeon (Hangul: 용봉족편) – This version is made with cow's trotters and pheasant meat. If pheasant meat is not available, chicken meat can be used instead.