Ingredients with Measurements:
- 4 chokbal (pigs' feet)
- 4 eggs
- 4 sheets of rice paper
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of sesame oil
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped peanuts
Special equipment needed:
- Large pot
- Baking sheet
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, bring water to a boil and add chokbal. Boil for 1 hour or until tender.
2. Remove chokbal from the pot and let them cool down. Once cooled, remove the bones and cut the meat into thin slices.
3. In a mixing bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, minced garlic, minced ginger, black pepper, and red pepper flakes.
4. Add sliced chokbal to the mixing bowl and toss to coat with the marinade. Let it sit for 10 minutes.
5. In a separate bowl, whisk eggs and cook them in a non-stick pan over medium heat. Once cooked, cut them into thin slices.
6. Dip a sheet of rice paper into warm water for 5 seconds and lay it flat on a cutting board.
7. Place a few slices of chokbal, egg, scallions, cilantro, and peanuts on the rice paper.
8. Roll the rice paper tightly, tucking in the sides as you go.
9. Repeat steps 6-8 for the remaining ingredients.
10. Place the rolls on a baking sheet and bake in a preheated oven at 350°F for 10 minutes.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour (for chokbal) + 10 minutes (for baking)
Temperature:
- Boiling water for chokbal
- Non-stick pan over medium heat for eggs
- Preheated oven at 350°F for baking
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 12g
- Saturated fat: 3g
- Cholesterol: 205mg
- Sodium: 800mg
- Total carbohydrates: 20g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 28g
Substitutions for ingredients:
- Chicken or beef can be used instead of chokbal.
- Any type of nuts can be used instead of peanuts.
- Any type of herbs can be used instead of cilantro.
Variations:
- Add sliced avocado or cucumber for a refreshing twist.
- Use lettuce leaves instead of rice paper for a low-carb option.
- Serve with a dipping sauce made of hoisin sauce, peanut butter, and lime juice.
Tips and tricks:
- Make sure to remove all the bones from the chokbal before slicing.
- Do not over-soak the rice paper, or it will become too soft and tear easily.
- Use a sharp knife to cut the rolls into bite-sized pieces.
- Garnish with extra scallions and cilantro for added flavor.
Storage instructions:
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the rolls in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Arrange the rolls on a platter and garnish with chopped peanuts and cilantro.
Garnishes:
- Chopped peanuts
- Chopped scallions
- Chopped cilantro
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Steamed rice
- Noodles
- Salad
Troubleshooting advice:
- If the rice paper tears, use another sheet to wrap the filling.
- If the rolls are too dry, add more marinade to the filling.
Food safety advice:
- Make sure to cook the chokbal thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Chokbal is a popular Korean dish made from pigs' feet. It is often served as a bar snack or as a main dish.
Flavor profiles:
- Savory, salty, tangy, and nutty.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Korean