Jokpyeon

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. 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.