[Seoul] The more I visit South Korea, the more adventurous I get with food choices beyond the typical Korean BBQ and Korean Fried Chicken. Case in point – Jokbal.
Jokbal 족발 is perhaps better known as “Ter Kah” aka Pork Trotters in Singapore – a rich, savoury dish made by braising pig’s trotters in soy sauce and sseasonings over hours.
Manjok Ohyang Jokbal 만족 오향족발 is the restaurant most highly recommended for this dish. If you’re one of those enamoured by the beloved Korean braised pig dish aka jokbal, you’ve come to the right place.
Interesting to know, “Ohyang” in Korean means ‘five spice’ which means various spices are used in the making of the braising sauce, including star anise.
Its history can be dated back to 1989, and was subsequently recommended by Korean TV network YTN and listed in the Michelin Guide with a Bib Gourmand. The recipe is said to have remained the same for more than 30 years.
There are a couple of outlets, located in Dongdaemun, Gangnam and Dangsan, but the restaurant at City Hall is its most popular.
It is kind of hidden in a small alleyway though, but