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Welcome to Hungry Gopher. The Gopher's new kitchen is finally ready.
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We'll celebrate this by making one of my all time favorites, Korean Pork feet..
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It's called Jok-bal in Korean. It's a widely beloved dish in Korea
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because of its wonderful flavors rendered with delicious healthy pork fats and seasonings.
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So let's get it started!
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Korean pork feet, Jokbal, is traditionally made with fresh pig feet,
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but today. I'm going to utilize pork hock because fresh pork hocks were easier to
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find than pig feet where I live in California. First, we'll make the brine for the organic
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hocks. Add a generous (8 cups) amount of water,
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a cinnamon stick, bay leaves, 1 Tbsp peppercorns, 1 ½ tsp Coarse sea salt,
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1 Tbsp fish sauce (or salted shrimp), if don't have it, add more salt to substitute
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20g fresh ginger, thinly sliced, Same amount of Garlic cloves, whole
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And my secret ingredient to add sweetness and nutrition to the dish, licorice root.
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Licorice root is sweet in nature and it'is known to soothe inflammation
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and supports your immune system. It's called Gamcho in Korean.
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It's been used for centuries as an essential herb in Eastern medicine.
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Check out my online shopping recommendation for licorice root
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& fish sauce at HungryGopher.com Mix this all together and taste it. That's
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just right. Your pork hocks will taste like the brine once they are cooked in it.
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So follow the golden rule of cooking, always taste as you go.
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Now, let's add our hero, pork hocks. Cover this. Bring it to a hard boil over high
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heat. Then turn it down to medium heat. Cook it until it's tender, about 1 hour
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and 40 mins. (If it's not fully submerged in the brine,
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turn it over once in the middle to cook them evenly).
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[insert shot - HG resting in the backyard] Let's see how it's doing. Humm… I wish
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you could smell this… Smells incredible here.
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Let's do a poking test with a chopstick. Nice, it glides right through the meat and
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the meat is pulling away from the bone. It's perfectly cooked now.
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Turn the heat off. Let me show you how to serve up this goodness.
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Cut the meat off the bone. And slice it into bite size pieces.
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You can find the complete recipe for jokbal at HungryGopher.com
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Let's see how we did. Oh… my it dissolves in the mouth. It's
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juicy, tender with the right amount of firmness and gelatin from the pork fat.
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Also, don't forget to enjoy the nutritious broth that is full of flavors.
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It's delicious on its own. But it's even better in a Korean vegetable wrap, called
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Ssam. And of course, the richness of the pork hock
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pairs beautifully with tangy kimchi. You can find out how to make Ssam, in my Korean
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beef BBQ recipe. You can also find simple kimchi recipes and
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the complete recipe for Jokbal at HungryGopher.com. Try this recipe and let me know how it goes,
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Remember Guys, Eat Real, Be Real Thanks for watching…. I'll see you next
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time!
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I've lost the 14 pounds in 12 months that I had never been able to lose over the years.
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Also, I got off the steroid medicine that I had used for 30 years
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since I was 13 to alleviate my chronic skin condition.
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This was achieved by changing my diet and lifestyle.
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