Jangchungdang Yeokcheon Branch

Jokbal has long been a food enjoyed by common people. From the late Goryeo Dynasty to the Joseon Dynasty, Korean jokbal was mainly served at ancestral rites or eaten at feasts, making it a precious food. Even until the Japanese colonial period, it was not easily accessible to the general public. However, after the Korean War, during a time when food was scarce, the method of boiling pig's feet and mixing them with sauce began in Jangchung-dong, Seoul, and spread nationwide. Since then, it has become a representative food of the common people. What is Collagen? Collagen is a type of protein that makes up body tissues. One-third of the collagen in the human body is in the skin, maintaining skin elasticity and preventing aging. Jokbal is rich in collagen, known to be good for skin beauty and joint health, and is also gaining attention as an anti-aging food. Jangchungdang Jokbal With consistent taste and sincerity, we not only make delicious jokbal but also carefully select and use only the best ingredients. It is boiled daily in a cauldron to preserve the unique flavor, tenderness, and chewy texture of jokbal. We cook jokbal and all other dishes with an honest heart, providing the best taste and service to our customers. Experience the special taste and health that can only be found at Jangchungdang Jokbal.