How to Make a Pressure Cooker Jokbal: A Simple Guide

Curious about how to make jokbal in a pressure cooker? Wondering how to get that tender, flavorful pork leg dish in less time? Find out the best tips and recipe here!

---

Jokbal, the rich, tender braised pig’s trotters, is a beloved dish in Korean cuisine, known for its melt-in-your-mouth texture and bold flavor. Traditionally, making jokbal involves slow cooking for hours to achieve the perfect texture and depth of flavor. However, with a pressure cooker, you can replicate the taste in much less time, ensuring the same tender, gelatinous result. In this guide, we will walk you through the steps to make the perfect pressure cooker jokbal, from boiling the ingredients to preparing the meat to perfection.

Boil the Pressure Cooker

Before diving into the recipe itself, let’s discuss the importance of properly boiling your pressure cooker. Pressure cooking is what makes this dish quick and easy, but it’s essential to know how to use your cooker safely and effectively.

1. Start by filling the pressure cooker Ensure that your cooker is not overfilled. Ideally, the contents should not exceed two-thirds of the pot to allow room for steam. Add enough water to cover the jokbal pieces comfortably.

2. Bring it to a boil Once the pressure cooker is sealed, set it on the stovetop over medium heat. Allow the water to come to a gentle boil. This step is crucial for getting the right amount of heat throughout the cooking process, which helps break down the collagen in the meat and gives the skin that iconic jelly-like texture.

3. Release excess steam carefully As the cooker heats up, it will begin to release steam through the safety valve. It’s important not to rush this process—let it build pressure naturally. Once pressure is achieved, you will notice the steam will stop escaping, indicating the cooker is ready for cooking.

Pro Tip:

While the cooker is coming to pressure, don’t leave it unattended. Always check to ensure that the lid is securely fastened, and the safety valve is in place.

🔍 Learn more about Pressure Cooker Jokbal

Jokbal Pressure Cooker Recipe

Now that your pressure cooker is prepped, it’s time to get into the meat of the recipe—literally! Here is how you can make a traditional, rich jokbal in your pressure cooker:

Ingredients:

• 2 pig’s trotters (about 2 to 3 pounds)

• 1 onion, quartered

• 2-3 cloves of garlic

• 1 piece of ginger (about 2 inches)

• 2 tablespoons of soy sauce

• 1 tablespoon of sesame oil

• 1 tablespoon of sugar

• 1 tablespoon of rice wine (optional)

• 1-2 dried chili peppers (optional)

• 1 teaspoon of black pepper

• 4 cups of water (or enough to cover the trotters)

Steps:

1. Prepare the pork trotters Rinse the pig’s trotters thoroughly. This step helps remove any impurities and excess fat that could create a greasy texture in your final dish. After washing, cut them into pieces that will fit comfortably into your pressure cooker.

2. Sauté the aromatics In the bottom of the pressure cooker, lightly sauté the ginger, garlic, and onion until fragrant. This step will infuse the broth with flavor and give a deeper aroma to the finished dish.

3. Add the pork trotters and liquid Place the trotters into the cooker with the sautéed aromatics. Add soy sauce, sesame oil, rice wine (if using), black pepper, and dried chili peppers. Pour enough water to cover the meat by about an inch.

4. Pressure cook Seal the pressure cooker, set it on high heat, and once it reaches pressure, lower the heat to maintain the pressure. Cook for about 40 minutes. The high heat and steam will break down the connective tissue, turning it tender and juicy.

5. Release the pressure and check the meat After the cooking time is up, allow the pressure cooker to naturally release its pressure for about 10 minutes. Then, carefully open the lid and check the meat. It should be tender and easily pierced with a fork.

Pro Tip:

For added flavor, simmer the jokbal in the sauce for an extra 10-15 minutes after pressure cooking. This will allow the sauce to thicken and create a deeper glaze on the meat.

🔍 Explore more Jokbal recipes

Making Pressure Cooker Jokbal

With the pressure cooker, making jokbal becomes a much quicker and easier task compared to traditional methods, which can take several hours. Here are some more tips and tricks to elevate your pressure cooker jokbal:

1. Enhance with additional spices Add star anise, cinnamon sticks, or other spices for an aromatic twist. These spices give the broth a unique fragrance and a hint of warmth that complements the richness of the pig’s trotters.

2. Use a sweetener While sugar is typically used in jokbal recipes, consider adding a bit of honey or brown sugar for a more complex sweetness. This helps balance the savory elements and the fatty richness of the pork.

3. Serve with a side Traditionally, jokbal is served with a dipping sauce made from a mix of soy sauce, vinegar, and chili paste. Add some steamed rice or pickled vegetables on the side to balance the dish.

4. Perfect your timing Don’t rush the pressure cooking process. The exact cooking time can vary depending on your pressure cooker, but around 40-45 minutes at high pressure should yield the perfect texture. Always test the tenderness before serving.

Pro Tip:

Allow the jokbal to rest for a few minutes after pressure cooking. This helps the meat absorb all the flavors from the sauce and makes it easier to slice.

🔍 How to make Pressure Cooker Jokbal

Conclusion

Making jokbal in a pressure cooker is a game-changer when you want that rich, tender pork leg dish but don’t have the luxury of hours to spend in the kitchen. With the right ingredients, a few aromatic spices, and the magic of pressure cooking, you can create a delicious, melt-in-your-mouth dish in under an hour.

So, next time you’re craving this Korean classic, skip the slow simmering and make it in a pressure cooker—perfectly tender, flavorful, and ready to serve in a fraction of the time. Happy cooking!

👉More detailed👈