''Jokpyeon'' () is a dish in

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

prepared by boiling

cow's trotters Cow's trotters are the feet of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. Latin American cuisine also uses cow's trotters for several traditional dishes. Other ...

and other cuts with high

collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole ...

content, such as cow's head, skin,

tail The tail is the section at the rear end of certain kinds of animals’ bodies; in general, the term refers to a distinct, flexible appendage to the torso. It is the part of the body that corresponds roughly to the sacrum and coccyx in mammals, r ...

and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-like substance when cooled. The dish largely depends on cow's trotters, which explains its name that consists of ''jok'' (; "foot") and ''pyeon'' (; "''

tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...

''"). ''Jokpyeon'' is sometimes classified as '' muk'', a Korean jelly category made from grain starch, due to the similar appearance and characteristics.

Preparation

Finely chunked

and other cuts with high

content, such as cow's head, leather cuts,

, and pig's head are boiled in water for a long time. The cuts contain large amounts of

tendon A tendon or sinew is a tough, high-tensile-strength band of dense fibrous connective tissue that connects muscle to bone. It is able to transmit the mechanical forces of muscle contraction to the skeletal system without sacrificing its ability ...

, which comes with collagen that melts down while boiling or stewing for a long time and solidifies when cooled. Sometimes, beef

foreshank The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and ...

or pheasant meat is added to give the dish more texture and enhance the flavor, in which case those meats are taken out after an hour or two, and reserved to be used later. Stewed liquid along with the meat and cartilage but without the bones is poured into a square or rectangular vessel, mixed with the foreshank or pheasant meat, garnished with thin strips of

rock tripe Rock tripe is the common name for various lichens of the genus ''Umbilicaria'' that grow on rocks. They are widely distributed, including on bare rock in Antarctica, and throughout northern parts of North America such as New England and the Rocky ...

egg garnish Egg garnish, called ''al-gomyeong'' () in Korean, is a common topping in Korean cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets withou ...

and

chili thread ''Sil-gochu'' (), often translated as chili threads, chilli threads, or chili pepper threads, is a traditional Korean food garnish made with chili peppers. Gallery Gyeran-jang-jorim.jpg, ''Gyeran-jang-jorim'' (soy-sauce-simmered eggs) topped ...

s, and allowed to set in a cold place. Solidified ''jokpyeon'' is sliced and served with a dipping sauce such as ''

cho Cho or CHO may refer to: People * Chief Happiness Officer Surnames * Cho (Korean surname), one romanization of the common Korean surname * Zhuo (), romanized Cho in Wade–Giles, Chinese surname * Cho, a Minnan romanization of the Chinese sur ...

- ganjang'' (soy sauce mixed with vinegar) or '' saeu-jeot'' (salted shrimp).

Varieties

* ''Jokjanggwa'' () – ''jokpyeon'' colored with soy sauce and set with boiled eggs. * ''Yongbong-jokpyeon'' () – ''jokpyeon'' made with cow's trotters and pheasant meat. The pheasant meat can be substituted by

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

meat.

References

Jams and jellies Korean beef dishes Offal {{Korea-cuisine-stub

Preparation

Varieties

See also

References