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About: Jokpyeon     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : dbo:Food, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingFoodyago:Abstraction100002137yago:LanguageUnit106284225yago:Name106333653yago:Part113809207yago:Relation100031921Food New Facet based on Instances of this Class

Jokpyeon (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. 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.