Jokpyeon

Jokpyeon
Hangul 족편
Hanja 足片
Revised Romanization jokpyeon
McCune–Reischauer chokp'yŏn

Jokpyeon is a jelly-like Korean traditional dish that is traditionally eaten around Seollal (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.

Varieties

See also

References

  1. ↑ "Pyeonyuk, jokpyeon (편육, 족편)" (in Korean). ytrt.cn. 2008-04-09. Retrieved 2008-05-17.
  2. 1 2 "Kinds of Korean Food". Korea Agro-Fisheries Trade Corporation. Archived from the original on 2009-04-14. Retrieved 2008-05-17.
  3. 1 2 족편 足─ (in Korean). Doosan Encyclopedia. Retrieved 2008-05-17.
  4. ↑
  5. ↑ 용봉족편 (in Korean). RDA. Retrieved 2013-04-09.
  6. ↑


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