Author
H.D. PARK
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If you’ve ever walked past a Korean restaurant and caught the irresistible smell of rich, garlicky pork—chances are, you’ve already had a brush with jokbal. But what is jokbal exactly? Simply put, it’s a deeply flavorful Korean dish made from pig’s trotters (pork feet) that are braised until they’re fall-off-the-bone tender. Often served in generous platters and meant to be shared, jokbal is a go-to late-night meal, a comfort food, and for many locals, a nostalgic taste of home.
Whether you’re a foodie, a curious traveler, or just hungry after a long day of exploring Seoul, jokbal is a delicacy that you must try.
What Is Jokbal? The Basics of Korea’s Favorite Braised Pork
Jokbal (족발) literally means “pig feet” in Korean, but don’t let that scare you off. Making jokbal is a slow and patient process, but that’s exactly what gives it its unique taste and texture. The pork trotters are thoroughly cleaned, then boiled in a rich stock filled with ingredients like soy sauce, star anise, ginger, garlic, leeks, cinnamon, and rice wine. Some variations even add medicinal herbs for extra depth of flavor. The trotters simmer for hours until the collagen breaks down, creating that signature melt-in-your-mouth tenderness.
After braising, the meat is sliced into thick pieces and arranged neatly on a large platter, ready for wrapping or eating with dipping sauces.
There are many theories about jokbal’s origin, but most agree that it started gaining popularity in the 1960s in Seoul’s Jangchung-dong area. Today, it’s found across the country and loved by all generations.
The (Unexpected) Health Benefits of Jokbal
Believe it or not, jokbal isn’t just delicious—it has some potential health perks too. Because it’s made from pork trotters, jokbal is high in collagen, which is known for promoting healthy skin, joints, and nails. Korean beauty fans even joke that eating jokbal is a tasty form of skincare!
Of course, like any dish, moderation is key. Jokbal can be high in sodium and fat, but when balanced with side dishes and shared in a group, it’s a satisfying and rewarding meal. Just be careful not to overeat. With Jokbal, it’s easy to lose track of how much you’ve had.
How to Eat Jokbal Like a Local
One of the most fun parts of eating jokbal is the ssam experience. “Ssam” which means “wrap” in Korean, appears in various food settings in Korean food. Jokbal in not an exception and is often eaten by wrapping a piece of meat in a leafy vegetable like lettuce or perilla leaf. Add in some raw garlic, green chili pepper, a smear of ssamjang (a savory dipping paste), and maybe a little kimchi—and pop the whole thing in your mouth in one bite. It’s a perfect combo of textures and flavors: salty, spicy, crunchy, and rich.
Some places also serve jokbal with raw oysters or fermented shrimp sauce on the side, both of which help cut through the richness of the pork.
Jokbal’s Perfect Pair: Makguksu and More
If you visit a proper Jokbal restaurant, chances are you’ll also find mackguksu on the menu. Makguksu is a chilled buckwheat noodle dish, typically served in a tangy, spicy sauce that balances beautifully with the richness of jokbal. The cool and spicy flavors of the noodles are refreshing, especially in the summer or after a few bites of fatty pork.
Alongside the jokbal and makguksu, many restaurants will also serve a light, savory soup or some kind of spicy soup. It’s there to help balance the heaviness of the meat and soothe your stomach as you eat.
These accompaniments not only enhance the flavor but also help with digestion—making the whole meal feel lighter.
Where to Eat Jokbal in Korea
If you’re wondering what is jokbal and where to try it, Seoul offers some of the best places. Although you will be able to find a decent Jokbal restaurant anywhere in Seoul, for me, two neighborhoods stand out: Jangchung-dong and Cheonho.
Jangchung-dong Jokbal Alley is considered the birthplace of modern jokbal restaurants. Here, multiple shops specialize in their own version of the dish, often passed down through generations. It’s located near Dongguk University Station and is a must-visit for pork lovers.
Cheonho, located along Seoul Subway Line 8, was also once known for its jokbal alley, a cluster of restaurants dedicated to this beloved pork dish. While the original alley disappeared due to city renovations, many of the long-standing jokbal restaurants relocated nearby and are still going strong. (+ Google map link to a personal recommended restaurant in Cheonho) It may not have the fame of Jangchung-dong, but it’s a great area to find authentic food at local prices without the tourist crowds.
So in a nutshell, what is jokbal? Jokbal is more than just pork—it’s a celebration of bold flavor, culinary tradition, and Korea’s love of shared meals. From its rich braising liquid to the satisfying ssam wraps and refreshing side dishes, jokbal offers something uniquely Korean that’s also surprisingly approachable for international visitors.
So next time you’re in Korea and wondering what dish to try outside of the usual bibimbap or bulgogi, remember jokbal. It may not be as globally famous—yet—but once you try it, you might just crave it long after your trip is over.
