Korean Jokbal

Jokbal is a beloved Korean dish featuring a whole pig's foot, or sometimes pork hock, braised in a rich, savory-sweet broth of soy sauce, ginger, garlic, and various spices. The meat becomes incredibly tender and is often served sliced, accompanied by pickled vegetables like radish or kimchi to cut through the richness. It originates from Korean cuisine and is a popular choice for sharing at gatherings and late-night meals.

🍽️ Nutrition at a glance

Jokbal is a high-protein and high-fat dish, with the braising process rendering the pork tender and flavorful. A typical serving provides a substantial amount of protein and collagen, along with key minerals like iron and zinc, but it is also calorie-dense due to its fat content.

Nutrition breakdown

Calories	650 kcal
Protein	45 g
Carbs	12 g
Fat	48 g
Fiber	1 g
Sugar	8 g
Sodium	1200 mg
Iron	3.5 mg
Zinc	6 mg
Vitamin B1 (Thiamine)	0.8 mg
Vitamin B6	0.6 mg
Niacin (B3)	10 mg
Phosphorus	320 mg
Selenium	45 mcg
Collagen	High (not quantified)

Per 1 serving (approx. 300 g) of sliced Jokbal meat with some skin and tendon · estimated, varies by recipe

💡 What's interesting

Culturally, Jokbal is a quintessential 'anju' (food eaten with alcohol) in Korea, often enjoyed with soju or beer. Nutritionally, the slow-braising method helps break down collagen in the pork foot, which is believed to be beneficial for skin and joint health.