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  • Welcome to Hungry Gopher. The Gopher's new kitchen is finally ready.

  • We'll celebrate this by making one of my all time favorites, Korean Pork feet..

  • It's called Jok-bal in Korean. It's a widely beloved dish in Korea

  • because of its wonderful flavors rendered with delicious healthy pork fats and seasonings.

  •   So let's get it started!

  • Korean pork feet, Jokbal, is traditionally made with fresh pig feet,

  • but today. I'm going to utilize pork hock because fresh pork hocks were easier to

  • find than pig feet where I live in California. First, we'll make the brine for the organic

  • hocks. Add a generous (8 cups) amount of water,

  • a cinnamon stick, bay leaves, 1 Tbsp peppercorns, 1 ½  tsp Coarse sea salt,

  • 1 Tbsp fish sauce (or salted shrimp), if don't have it, add more salt to substitute

  • 20g fresh ginger, thinly sliced, Same amount of Garlic cloves, whole

  • And my secret ingredient to add sweetness and nutrition to the dish, licorice root.

  • Licorice root is sweet in nature and it'is known to soothe inflammation

  • and supports your immune system. It's called Gamcho in Korean.

  • It's been used for centuries as an essential herb in Eastern medicine.

  • Check out my online shopping recommendation for licorice root

  • & fish sauce at Mix this all together and taste it. That's

  • just right. Your pork hocks will taste like the brine once they are cooked in it.

  • So follow the golden rule of cooking, always taste as you go.

  • Now, let's add our hero, pork hocks. Cover this. Bring it to a hard boil over high

  • heat. Then turn it down to medium heat. Cook it until it's tender, about 1 hour

  • and 40 mins. (If it's not fully submerged in the brine,

  • turn it over once in the middle to cook them evenly).

  • [insert shot - HG resting in the backyard] Let's see how it's doing. Humm… I wish

  • you could smell thisSmells incredible here.

  • Let's do a poking test with a chopstick. Nice, it glides right through the meat and

  • the meat is pulling away from the bone. It's perfectly cooked now.

  • Turn the heat off. Let me show you how to serve up this goodness.

  • Cut the meat off the bone. And slice it into bite size pieces.

  • You can find the complete recipe for jokbal at

  • Let's see how we did. Ohmy it dissolves in the mouth. It's

  • juicy, tender with the right amount of firmness and gelatin from the pork fat.

  • Also, don't forget to enjoy the nutritious broth that is full of flavors.

  • It's delicious on its own. But it's even better in a Korean vegetable wrap, called

  • Ssam. And of course, the richness of the pork hock

  • pairs beautifully with tangy kimchi. You can find out how to make Ssam, in my Korean

  • beef BBQ recipe. You can also find simple kimchi recipes and

  • the complete recipe for Jokbal at Try this recipe and let me know how it goes,

  • Remember Guys, Eat Real, Be Real Thanks for watching…. I'll see you next

  • time!

  • I've lost the 14 pounds in 12 months that I had never been able to lose over the years.

  • Also, I got off the steroid medicine that I had used for 30 years

  • since I was 13 to alleviate my chronic skin condition.

  • This was achieved by changing my diet and lifestyle.

  • What you eat and drink has a huge impact on your body and mind.

  • Discover how to work with your body and mind to look good and feel energized.

  • Sign up right here with your email address to download a FREE list of 5 things

  • I did to achieve this and receive my bi-weekly newsletter as a bonus.

Welcome to Hungry Gopher. The Gopher's new kitchen is finally ready.


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  • 45 4
    布魯多 に公開 2021 年 01 月 14 日