Hock & trotter at 85 degrees: Jokbal · 515

Pick hocks with unbroken skin and a clean cut through the bone; splintered ends cloud the broth. Sold for skin and collagen more than grade — joints should be evenly cut and skin unblemished. Ankle and foot: skin, tendon and bone with very little muscle. Almost pure collagen, which is why it turns broths silky and why chilled versions set into jelly on their own. Germany roasts it, Korea braises it in soy and spices, and both end up somewhere gelatinous and addictive.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Jokbal.” Use 85 degrees and 85 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Hock & trotter to 85 degrees and serve it as “Jokbal.” The other figure to watch is 85. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Done is when the skin yields to a spoon. Anything short of that and the collagen is still rubber rather than gel.

Cook Hock & trotter to 85 degrees and serve it as “Jokbal.” The other figure to watch is 85. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Done is when the skin yields to a spoon. Anything short of that and the collagen is still rubber rather than gel.