Jokpyeon
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. 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.
| Type | Aspic |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Cow's trotters |
| Similar dishes | Muk |
| Korean name | |
| Hangul | 족편 |
|---|---|
| Hanja | 足편 |
| Revised Romanization | jokpyeon |
| McCune–Reischauer | chokp'yŏn |
| IPA | [tɕok̚.pʰjʌn] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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