Aspic de pied de bœuf

As the name suggests, this traditional North Korean specialty is a type of aspic made with a combination of ox parts (alternatively cow parts) such as trotters, tail, tendons, and shank. The animal parts are first simmered in water until tender, and then the meat is removed from the bones and cut into pieces. Shredded eggs and stone mushrooms, finely chopped leeks, minced garlic, ground pine nuts, red pepper, salt, and black pepper are added to the chilled strips of meat and mixed with a strained broth that's rich in natural gelatin coming from the animal parts. Once chilled, the mixture gets a jelly-like consistency and it's then usually enjoyed sliced as an appetizer. In North Korea, slices of ox trotter aspic are typically accompanied by a side of vinegar mustard sauce, made by combining vinegar, mustard, and soy sauce.