Jok Pal Korean Pigs Feet

Jokpal the Korean Crubeen.

http://en.wikipedia.org/wiki/Jokbal

"The hair is removed from pigs' feet and they are thoroughly washed. Leeks, garlic, ginger, cheongju (rice wine) and water are brought to a boil. The pigs' feet are added, brought back to a boil and then simmered until tender. Then additional water, sugar and soy sauce are poured into the pot and the contents are slowly stirred. Once the jokbal is fully cooked, bones are removed, and the meat is cut into thick slices. It is then served with fermented shrimp sauce called saeujeot (새우젓).

As the preparation of jokbal is quite painstaking and requires a great deal of time, jokbal is usually ordered for delivery or purchased from a jokbal shop. Jangchungdong district, Jung-gu, Seoul is very well known for featuring a large number of such shops."

Jokpal is considered an Anju.

"Anju (pronounced [andʑu]) is a general term for a Korean side dish consumed with alcohol (often with Korean soju)."

Jokpal and Bosam are usually served in the same restaurants

http://macs-foodkorea.blogspot.com/2008/06/bo-sam.html

In Ireland we eat Pigs feet also we Have a beautiful name for them Crubeen here is a recipe
http://www.europeancuisines.com/Crubeens-Cruibini-Crunchy-Pigs-Feet-TrottersZenKimchi has two nice recipes
Above Image is from Zenkimchi
http://www.zenkimchi.com/FoodJournal/?p=76