Jokpyeon
Korean aspic dish / From Wikipedia, the free encyclopedia
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Jokpyeon (Korean: 족편) is a dish in Korean cuisine prepared by boiling cow's trotters and other cuts with high collagen content, such as cow's head, skin, tail and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-like substance when cooled.[1][2] The dish largely depends on cow's trotters, which explains its name that consists of jok (족; 足; "foot") and pyeon (편; "tteok"). Jokpyeon is sometimes classified as muk, a Korean jelly category made from grain starch, due to the similar appearance and characteristics.
Quick Facts Type, Place of origin ...
Type | Aspic |
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Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Cow's trotters |
Similar dishes | Muk |
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Quick Facts Hangul, Hanja ...
Korean name | |
Hangul | 족편 |
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Hanja | 足편 |
Revised Romanization | jokpyeon |
McCune–Reischauer | chokp'yŏn |
IPA | [tɕok̚.pʰjʌn] |
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