Herb Jokbal

This dish is made by boiling pork's front leg meat in a traditional Korean herbal broth. Compared to the hind leg, it has a better ratio of fat to lean meat, resulting in a soft and chewy texture. It is enjoyed dipped in saeujeot (salted shrimp) or ssamjang (dipping sauce) and wrapped in lettuce.

A hind leg dish boiled in a traditional Korean herbal broth. Compared to the front leg, it has more lean meat and a light flavor. You can enjoy the chewy skin and meat.

Small jokbal consisting mainly of skin and bones rather than meat. It's fun to hold and tear off with your hands, and it's great for enjoying the chewy texture of collagen.

Jokbal coated in a spicy sauce and infused with a smoky flavor. The intense spiciness and chewy texture are a great stress reliever. It pairs well with jumeokbap (rice balls).

This menu features half regular jokbal (front leg) and half spicy bul-jokbal. You can enjoy the savory and light flavor along with the stimulating spicy taste simultaneously.

This menu consists of half regular jokbal (hind leg) and half spicy bul-jokbal. It's a practical menu where you can enjoy both flavors alternately according to your preference.

A representative Korean soju brand. It is a clear distilled liquor with alcohol content that pairs well with meat dishes like jokbal.

A representative Korean lager beer. It has a strong refreshing quality and is cool, effectively cutting through the richness of greasy food.

Steamed white rice served in a bowl. It is enjoyed as a meal alongside jokbal or bul-jokbal.

A clear liquor made by fermenting rice at low temperatures. It is smoother and cleaner than soju, with an easy finish.

A traditional Korean rice wine (makgeolli). It is milky white and carbonated, characterized by its tangy taste and sweet, savory flavor.

Carbonated drinks like cola or cider. They are cool and sweet, perfect for cleansing your palate during a meal.