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''Jokpyeon'' is a jelly-like Korean traditional dish that is traditionally eaten around Seollal (Korean New Year's Day) throughout Korea. 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. Shank and tendon can be added to make the dish as a supplement ingredient to enhance the taste. 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''〔()〕 *Jokchae (족채)〔()〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Jokpyeon」の詳細全文を読む スポンサード リンク
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