Jokpyeon

Jokpyeon
TypeAspic
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsCow's trotters
Similar dishesMuk
Korean name
Hangul
족편
Hanja
足편
Revised Romanizationjokpyeon
McCune–Reischauerchokp'yŏn
IPA[tɕok̚.pʰjʌn]

Jokpyeon (Korean족편) 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 (; ; "foot") and pyeon (; "tteok"). Jokpyeon is sometimes classified as muk, a Korean jelly category made from grain starch, due to the similar appearance and characteristics.

  1. ^ "jokpyeon" 족편. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 29 April 2017.[permanent dead link]
  2. ^ "Kinds of Korean Food". Korea Agro-Fisheries Trade Corporation. Archived from the original on 14 April 2009. Retrieved 17 May 2008.