Thoroughly clean pig's trotters. Trim any excess fat or hair. Place pig's trotters in a large pot and cover with fresh water. Bring to a boil and blanch for 10-15 minutes to remove impurities. Drain the water, rinse pig's trotters under cold water, and clean again.
In a large, deep pot, add fresh water, soy sauce, dark soy sauce, brown sugar, mirin, garlic, ginger, spring onions, onion, star anise, cinnamon sticks, whole black peppercorns, dried red chilies, bay leaves, instant coffee powder, doenjang, and gochujang. Bring the mixture to a rolling boil.
Add the blanched pig's trotters to the boiling braising liquid. Reduce heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. Stir occasionally to ensure even cooking and basting.
Carefully remove pig's trotters from the braising liquid. Let them cool slightly on a cutting board.
Once cool enough to handle, thinly slice the pig's trotters. Serve warm or at room temperature, optionally with the braising liquid as a dipping sauce, and fresh vegetables or ssamjang.
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