Soups & stews Banchan Tteok 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.
[1][2] 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.
[2] The cuts contain large amounts of tendon, which comes with collagen that melts down while boiling or stewing for a long time and solidifies when cooled.
[3] Stewed liquid along with the meat and cartilage but without the bones is poured into a square or rectangular vessel, mixed with the foreshank or pheasant meat, garnished with thin strips of rock tripe, egg garnish and chili threads, and allowed to set in a cold place.