韩式卤猪蹄

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

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）

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

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）

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