Q: What’s jokbal?
A: Tasty Korean-style braised pork foot and shank.
And now, a renowned jokbal restaurant from Seoul—known as Jangchung-Dong Wong Jokbal—has opened a satellite restaurant in Los Angeles’s Koreatown.
It all started when the restaurant owner came to Los Angeles several years ago, pleasurepalate says, bringing with her a sample of her famous braising liquid. Before returning to Seoul, she trained her nephew-in-law in the secrets of proper jokbal preparation. And voilà!
At Jangchung-Dong Wong Jokbal, the signature dish wins points for presentation, with the meat sliced and fanned out like flower petals on a plate, pleasurepalate says.
How’s it taste? The pork is tender, and there are wonderfully gelatinous ribbons of fat surrounding the pork slices. pleasurepalate says the meat is wonderful on its own, dipped in sauce, or wrapped in lettuce with raw garlic, jalapeño, and a dollop of sauce.
The other dishes here are pretty mediocre, though, pleasurepalate says. The squid’s too chewy, the fried pork hock is overcooked, and the seafood pancake doesn’t actually contain any seafood. Only the buckwheat yam noodles are all right.
So go for the jokbal, stay for the jokbal, come back for the jokbal. “If all you had was the jokbal, that would be enough to make this meal one of the best you’ve ever had,” pleasurepalate says.
Jangchung-Dong Wong Jokbal [Koreatown]
425 S. Western Avenue, Suite E, Los Angeles