韩式卤猪蹄

上次去韩国没吃上他们的猪蹄，看着一大锅浓汁里噗嘟噗嘟的猪蹄，一直好奇和中式做法有啥区别。在油管上看到Maangchi的方子，立马有欲望试试。其实用料比中式还多点，蘸上酱真是不错！

用料  

韩式卤猪蹄的做法  

1. large pig’s trotter (3 to 4 pounds) 洗干净，数个小时泡出血水。水里加姜片，放入猪蹄，开盖滚水煮20分钟，洗干净浮沫什么的

2. 我没包包，就直接扔汤里了For the seasoning pouch:
   
   1 apple, cleaned, cored, and cut into chunks
   8 large jujubes
   8 garlic cloves, cut into halves
   1 tablespoon peeled ginger, thinly sliced
   1 medium size onion (about 6 ounces), cut into chunks
   7  to 8 small dried red chili peppers (or 2 large Korean red chili peppers)
   4 to 5 green onions, cleaned and cut into 2 inch long
   1 star anise
   1 cinnamon stick （我不喜欢没放）
   1 teaspoon whole black peppercorns
   1 tablespoon ground coffee or instant coffee （怕太多土味没放）

3. 洗干净猪蹄，放入上面干料，加入以下调料后，在加水10杯：
   2 tablespoons doenjang (Korean fermented soybean paste)
   ¼ cup mirim (cooking wine)
   ⅓ cup soy sauce
   ¼ cup dark brown sugar (or brown sugar)
   1 tablespoon salt
   ½ cup ssalyeot (rice syrup)
   1 tablespoon peeled ginger, thinly sliced
   1 green onion, sliced
   ½ teaspoon sesame seeds

4. 烧开后保持小滚的状态1小时，翻翻面再煮至差不多肉骨分离。开盖大滚十分钟收汁 （效果不大，水分还是很多）

5. 蘸酱：
   1 tablespoon saeujeot (salted fermented shrimp), minced （我没有，听着有点腥气，用酱油和泰式虾露对了点）
   2 tablespoons water
   1 garlic clove, minced
   ½ teaspoon sugar
   1 teaspoon gochugaru (Korean hot pepper flakes)
   a pinch of ground black pepper
   1 green onion, chopped
   ¼ teaspoon sesame seeds