쉼터왕족발

A pork front leg jokbal with a harmonious blend of chewy skin and tender meat. Compared to the hind leg, it has a moderate amount of fat, making it softer and more savory. It's delicious dipped in saeujeot or ssamjang and wrapped in lettuce.

A pork hind leg jokbal characterized by its lean meat and savory taste. Compared to the front leg, it has less fat, making it lighter and offering a chewy texture.

A small jokbal that emphasizes the chewy texture around the skin and claws rather than the lean meat. It is rich in collagen and fun to eat by hand.

Tenderly boiled pork slices. It is light and savory without any gamey smell. When wrapped in cabbage with the provided kimchi or dried radish kimchi, it offers a savory and umami flavor.

A practical set menu allowing you to enjoy both hind leg jokbal and small bossam. You can taste both chewy jokbal and tender bossam simultaneously, making it great for groups.

A sundubu jjigae that can be added affordably when ordering jokbal. The spicy and hot broth helps cut through the richness of the meat.

A menu consisting of half spicy fire jokbal and half regular jokbal. You can enjoy both the spicy fire flavor and the original savory taste of jokbal at the same time.

Chewy mini jokbal stir-fried with a spicy sauce. It's popular as a side dish for drinks, characterized by the fun of tearing it off and its appetizing spiciness.

Noodles mixed with fresh vegetables and a generous amount of spicy and sweet sauce on buckwheat noodles. It pairs excellently with jokbal or bossam.

A jeon pan-fried until golden brown using ground potatoes. It is crispy on the outside and chewy on the inside, offering the unique savory and light taste of potatoes.

A spicy stew made with soft sundubu. The tangy broth is soothing and good as a meal or a side for drinks.

A cool summer delicacy made by mixing noodles in richly ground soybean broth. It has a savory and light taste that is excellent.

An additional menu for dried radish kimchi and pickled cabbage served with bossam. The crisp texture and sweet and spicy flavor enhance the taste of the meat.

A Gangwon-do style jeon made by thinly pan-frying buckwheat batter, filling it with spicy kimchi, meat, and vegetables, then rolling and grilling it. The chewy buckwheat wrapper and crisp filling are a great combination.

Warm noodles served in a clear and refreshing anchovy broth. It's a light and savory meal that is easy to enjoy.

Rice balls made by mixing rice with seaweed flakes and sesame oil. They are especially good with spicy fire jokbal, as they help neutralize the spiciness.

Soju, Korea's representative distilled spirit. Its clear and clean taste with a higher alcohol content pairs very well with oily jokbal or bossam.

A Korean beer with excellent crispness. Its refreshing carbonation cuts through the richness of the food.

A clean and smooth tasting rice wine. It has a lower alcohol content than soju and a mild taste, making it good for casual enjoyment.

A traditional Korean rice wine made by fermenting rice or wheat. It has a sweet and tangy taste and pairs well with dishes like jeon or dotorimuk.

A traditional Korean liquor brewed with various medicinal herbs. It is characterized by its subtle aroma and smooth finish.

A fruit wine made by fermenting bokbunja (black raspberries). It has a sweet and rich fruit flavor and a characteristic red color.