Jokbal
Jokbal(족발) is a Korean dish consisting of pig's trotters cooked with soy sauce and spices. It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine. Additional ingredients used can include onion, leeks, garlic, cinnamon and black pepper. History. Jokbal is presumed to have originated from braised pork, a local food of Hwanghae-do, where pigs' legs are boiled. The current jokbal is a food that started in Jangchung-dong in the 1960s, and is known to have been developed by grandmothers from Pyeongan-do and Hwanghae-do for a living. In the 1960s  and 1970s, it began to be widely known through visitors to Jangchung Gymnasium, where professional wrestling games were frequently held. Preparation. The hair is removed from the trotters and they are thoroughly washed. Scallions, garlic, ginger, "cheongju" (rice wine) and water are brought to a boil. The trotters are added, brought back to a boil and then simmered until tender. After this, additional measures of water, sugar and soy sauce are poured into the pot, and the contents are slowly stirred. Once the trotters are fully cooked, they are de-boned and cut into thick slices. They are then served  with a fermented shrimp sauce called "saeujeot", cloves of raw peeled garlic, and spicy peppers. Serving. As "jokbal" is a dish usually shared by several people, it is generally served in large portions, and as it is greasy and has a strong flavour, Korean diners often eat it as "ssam", wrapped in a piece of lettuce with sauces and other vegetables. "Jokbal" is considered an "anju", and thus is often accompanied with soju. Restaurants serving "jokbal" frequently offer both a regular and a spicy version of the dish, with especially spicy versions being dubbed "buljokbal"—literally "fire "jokbal"". Most also offer  other variations, including Busan-style "naengchae jokbal", which is served cold and garnished with chilled vegetables. Nutrition. "Jokbal" contains a lot of gelatin, and is thus said to promote firm, wrinkle-free skin. The amino acid methionine, found in pork, is claimed to counteract the effects of alcohol and to prevent hangovers. Korean sources also attribute numerous other beneficial effects to pork products like "jokbal". Jokbal Street. The area around Dongguk University Station in Jangchung-dong, Seoul is known for its numerous "jokbal" restaurants. The restaurants have long histories, some having been open for as many as 50 years, and  all claim to be the "original" "jokbal" restaurant. Most of the restaurants have opened franchises throughout the country and offer delivery services.