Jokpyeon

Infobox Korean name


caption=
hangul=족편
hanja=linktext|足편
rr=jokpyeon
mr=chokp'yŏn

"Jokpyeon" is a jelly-like Korean traditional dish that is traditionally eaten around Seolnal (Korean New Year's Day) throughout Korea.cite web|url=http://www.ybrt.cn/board.php?board=yanbian_06&act=view&no=53&page=1&search_mode=&search_word=&cid=1 |title=Pyeonyuk, jokpyeon (편육, 족편) |publisher=ytrt.cn |date=2008-04-09 |accessdate=2008-05-17 |language=Korean] It is made by boiling offal or tough meat containing a great deal of collagen, such as the hooves, skull, and skin of a cow, for a long time.cite web|url=http://www.foodinkorea.org/eng_food/tradition/tradition4_1.jsp |title=Kinds of Korean Food |publisher=Korea Agro-Fisheries Trade Corporation |accessdate=2008-05-17 |language=English] Shank and tendon can be added to make the dish as a supplement ingredient to enhance the taste.cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=139611&contentno=139611 |title=족편 足─ |publisher=Doosan Encyclopedia |accessdate=2008-05-17 |language=Korean] Through the boiling, the collagen becomes gelatin melted down like porridge. After filtered, it is poured into a square vessel and solidified in a cold place. Jokpyeon is sliced and is served with a dipping sauce such as "choganjang" (made from soy sauce and vinegar) or "saujeotguk" (extract from "saujeot", salted fermented shrimp).

The dish largely depends on cow's hoof, so the name derives from "jok" (족, 足 foot) in Korean. The dish is sometimes categorized as a variety of "muk", jelly mainly made from grain starch due to the similar appearance and characteristics.

Varieties

*Jokjanggwa (족장과), made by the same way of cooking "jokpyeon", but solidified with more addition of soy sauce and boiled eggs.
*Yongbong jokpyeon (용봉족편), made from cow's hoof and pheasant in the same way of making "jokpyeon"

ee also

*Muk (food)
*Jokbal
*Jokchae, shredded jokpyeon and vegetables
*Pyeonyuk, pressed beef

References

External links

*ko [http://helloandong.go.kr/KOREA/Prog/Life/b021_02.asp?CategoryID=01030701 Byeolmi jokpyeon (별미족편)] at the Andong Cultural Resource Portal
*ko [http://www.tongilnews.com/news/articleView.html?idxno=70434 양각도호텔에서 만난 소발통묵(찜)] at the Toilnews.com