JOKBAL is a traditional Korean dish made by boiling pig's feet. Its origins can be found in the royal cuisine of the past, and it gradually spread to the common people. JOKBAL has a softer and chewier texture than regular lean meat, and are enjoyed with a variety of seasonings. After removing the hair from the pig's feet, green onions, garlic, ginger, sugar, rice wine, etc. are added and boiled for a long time to remove the unpleasant scent and create a deep flavor. Braise the boiled pig's trotters in water and seasoning, and then slice them into appropriate sizes.

JOKBAL are usually eaten wrapped in lettuce or perilla leaves, and served with raw radish vegetables, salted shrimp, or SSAMJANG. In particular, salted shrimp is a representative seasoning that aids digestion and adds to the taste of JOKBAL. Thanks to its chewy texture, JOKBAL has become a representative late-night snack menu in Korea, and there are many JOKBAL restaurants across the country. In particular, Jangchung-dong in Seoul is famous for 'JOKBAL Street', where JOKBAL restaurants that opened after the Korean War formed this 'JOKBAL Street' during the 1970s and 1980s. Recently, various modified menu items such as spicy seasoned JOKBAL and Chilled Braised Pig's Trotters Salad(called as NAENG-CHAE-JOKBAL) are also gaining popularity.