족발 · Jokbal

Jokbal

족발

What exactly is it?

Pork trotters and lower leg are cooked in seasoned liquid and sliced. Skin and connective tissue provide a springy texture beside the meat; soy seasoning gives the brown surface. Slices often sit over larger bones on the platter.

Main ingredients

Pork trotters and lower leg, soy sauce, ginger, garlic and braising seasonings

Ordering and serving

It normally arrives cooked and sliced. Menus may distinguish front/hind leg or platter sizes. Fermented shrimp dip is a common accompaniment; request another option if avoiding shrimp.

Origins and changes

Seoul’s Jangchung-dong developed a cluster of jokbal restaurants in the late 1970s and early 1980s. It is a notable center of the modern restaurant dish, which now includes spicy and chilled-salad variations.

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Dish to compare

Bossam · 보쌈Pyeonyuk · 편육

Jokbal

족발

Main ingredients: Pork trotters and lower leg, soy sauce, ginger, garlic and braising seasonings
Flavor and character: Pork trotters and lower leg are cooked in seasoned liquid and sliced. Skin and connective tissue provide a springy texture beside the meat; soy seasoning gives the brown surface. Slices often sit over larger bones on the platter.
How to eat it: It normally arrives cooked and sliced. Menus may distinguish front/hind leg or platter sizes. Fermented shrimp dip is a common accompaniment; request another option if avoiding shrimp.

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Bossam

보쌈

Main ingredients: Boiled pork, cabbage or lettuce, bossam kimchi or spicy radish, fermented shrimp dip
Flavor and character: Sliced boiled pork is wrapped with kimchi in cabbage or leafy vegetables. Belly and shoulder cuts offer different fat levels. The meat may be mild while the kimchi and sauces are hot, and it arrives ready to eat.
How to eat it: Build manageable wraps. Oyster bossam may include raw oysters alongside the cooked pork, so treat them separately. Check whether rice or extra kimchi is charged separately.

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