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Jokpyeon is a jelly-like Korean traditional dish that is traditionally eaten around Seolnal (Korean New Year's Day) throughout Korea.[1] It is made by boiling offal or tough meat containing a great deal of collagen, such as the hooves, skull, and skin of a cow, for a long time. [2] Shank and tendon can be added to make the dish as a supplement ingredient to enhance the taste.[3] Through the boiling, the collagen becomes gelatin melted down like porridge. After filtered, it is poured into a square vessel and solidified in a cold place.[2] Jokpyeon is sliced and is served with a dipping sauce such as choganjang (made from soy sauce and vinegar) or saujeotguk (extract from saujeot, salted fermented shrimp).[3]
The dish largely depends on cow's hoof, so the name derives from jok (족, 足 foot) in Korean. The dish is sometimes categorized as a variety of muk, jelly mainly made from grain starch due to the similar appearance and characteristics.
[edit] Varieties
- Jokjanggwa (족장과), made by the same way of cooking jokpyeon, but solidified with more addition of soy sauce and boiled eggs.
- Yongbong jokpyeon (용봉족편), made from cow's hoof and pheasant in the same way of making jokpyeon
[edit] See also
- Muk (food)
- Jokbal
- Jokchae, shredded jokpyeon and vegetables
- Pyeonyuk, pressed beef
[edit] References
[edit] External links
