Jokbal is a korean dish made by braising pig trotters in a sauce consisting usually of soy sauce, spices, garlic, ginger and rice wine. It is slow cooked to allow the meat to absorb the flavours and until it becomes fall off the bone tender. The meat usually tasted subtly sweet with a nice rich aftertaste. A good jokbal is one which has managed to the gaminess of the pig trotter and infused the complex flavours of the braise into the meat.

I think texture is an underrated component of asian cuisine and this is one of the dishes where the texture really shines. The tenderness of the meat, the luscious fat layer and the gelatinous skin combines to enhance the 口感 (literally mouthfeel) of this dish.

The food at Joomak is good and homely. Portions are a little on the small side but I will recommend their pancakes and jajangmyeon!