Prep time: 5 hrs
Cooking time: 3 hrs
Total: 8 hrs
2-4 pig trotters or pig feets (hocks)
1 Tbsp instant coffee
For the Broth
1 cup soju, sake white wine (optional)
3/4 cup soy sauce
1/2 cup rice syrup or honey
1/4 cup sugar
1 large onion, don't peel, cut in half
1 large apple, cut in half 1 2in slice of ginger, cut in half
1 bulb garlic, cut in half 4 to 5 green onions, cutting half
1 Tbsp black peppercorn
1 cinnamon stick
5 whole cloves
3 to 4 slices licorice root
2 baby leaves
2 star anise
3-4 dried chilies
Vegan option: you can try this with Beyond Meat products to have a taste of the seasoning in this dish. Unfortunately, it is hard to properly substitute this dish
Clean hocks with cold running water, preferably letting it soak for at least 4 hours before. In a pan bring enough water to cover the hocks to a boil. Add instant coffee.
Let it boil for 10 mins then rinse with running water and discard the water used.
In a clean pot, add the hocks, soju, sugar, syrup, soy sauce, ginger, green onions, onion, apple, and garlic. Take the cinnamon, peppercorn, licorice, chilies, bay leaves, cloves, and star anise, and wrap them in a cheesecloth or a tea bag. Add all of the ingredients into the pot, bring the pot to a boil, and lower the flame to a steady simmer for 3 hours, or until the meat is tender. Checking on it occasionally.
Take out the meat and let it rest until cooled, about 15 mins, to be able to thinly slice, place it a large plate and enjoy with lettuce, kimchi, salted shrimp sauce, and ssamjang sauce! Enjoy!