Korean Food blog

Food + Soju + Good Times

Bossam and Jokbal

After two hours of fighting thru Sunday traffic and getting lost north of the river, we stumbled upon this bossam (보쌈) and jokbal (족발) restaurant.  It looked nice enough from the outside but I had my reservations because it was an odd part of Seoul, Hapjeong station.







The below is bossam or steamed pork.  It is usually eaten wrapped with cabbage, a piece of raw garlic, kimchi, and ssamjang (that brown colored paste).  Since the meat is steamed, it is usually very tender but still retains the pork flavor.



The below is jokbal or pig’s feet cooked in a seasoned soy sauce.  Again, it only sounds disgusting, but it’s quite delicious.  It’s definitely not heathy as you can see the pig skin (a.k.a. fat) surrounding the meat.  Due to the greasiness and strong flavor it’s usually eaten wrapped in lettuce, a piece of raw garlic, and dipped in a pickled fermented shrimp sauce.

The bossam was fine, its steamed pork, you can’t really mess that up.  The jokbal was not so good, I don’t think they cooked it long enough in the soy sauce marinade.  It tasted very gamey and had a strong smell.  Since it is the pig’s feet, not a very choice cut, it has to be cooked long and hard to make it tender and get rid of the gamey smell.  If cooked properly it should be soft, almost gooey, with a sweet and savory flavor.

We stopped in here randomly and I wasn’t expecting much, but I thought the pictures came out great!  I know of two awesome jokbal places that I will blog about in the future.

Rating:  6 out of 10

각시보쌈:  02-333-8786


3 comments on “Bossam and Jokbal

  1. diydumpling
    March 19, 2012

    I am so drooling in Brooklyn…

  2. buzz KOREA
    March 21, 2012

    Hello, this is buzz KOREA.

    I loved your post about Korea so much, and i also like to eat bossam and jokbal!
    So i’d like to share your ideas and spread your contents to more people in the world.

    Please sign up http://www.ibuzzkorea.com and register your blog address.
    Your contents including the key word, ‘buzz KOREA’ will be automatically collected.
    It can help your contents to be spread to all people who are interested in Korea.

    You can also talk to me on Facebook: http://www.facebook.com/buzzkorea

    I will always pay attention to your blog.
    Thanks for informative contents.

    buzz KOREA

    • yongyi80
      March 23, 2012

      Thank you for the heads up! I signed up for Buzz Korea and linked my blog, but the pictures do not show up in the preview window.

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This entry was posted on March 14, 2012 by in Korean, Meat, North of the river.


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