Daejeon jokbal restaurant with generous bossam: Jokbo

It had been a while since I’d craved jokbal (braised pig’s trotters) and bossam (boiled pork served in wraps), so I went for dinner at Jokbo, a popular jokbal spot by Wolpyeong Station. Jokbo’s jokbal is tasty, but its bossam is really good too, and it’s great value—an easy place to visit whenever the Jokbo craving hits. King Jokbal is ₩41,000 while the Jokbo set is ₩42,000, so the value is excellent, and the drinks are well priced too. I recommend stopping by when you’re craving jokbal!

Parking and access from Wolpyeong Station

You can park if there is a space in front of the restaurant, and it is in the food alley right by Wolpyeong Station, so it is quite convenient by public transportation.

A spacious, clean interior

The interior is spacious and clean, and it looked easy to push tables together for a group. If you are visiting as a group, it may be best to contact them beforehand.

Ordering the Jokbo Small Set and drinks

The menu is posted on the wall. I debated getting King Jokbal, but the Jokbo set was only ₩1,000 more, so I ordered the better-value-looking Jokbo Small Set, plus a bottle each of Cass and Saero.

• Jokbo Small Set ₩42,000
• Soju ₩4,500
• Bottled beer ₩4,500

Soju glasses were already set at each table, and they brought out the beer glasses nice and cold from the refrigerator.

The jokbal and bossam table spread

The side dishes included beondegi (silkworm pupae), which are great with a drink, dried radish strips, pickled onions, and chili peppers and garlic.

There was also refreshing bean sprout soup, with plenty of lettuce and perilla leaves for wraps.

The main jokbal and bossam arrived quickly too. I liked that the jokbal came without a huge bone, instead with smaller trotter bones and tasty collagen-rich front-leg meat. There was a substantial amount of bossam too. For this much food elsewhere, I think you would have to pay at least ₩50,000.

The bossam kimchi also looked delicious, thoroughly seasoned.

From the end pieces to the collagen-rich front leg

I started with the lean meat at the end of the jokbal. Even though it was an end piece, it was quite tender, which I loved, and it went nicely with the sauce.

The front-leg portion had collagen attached in easy-to-eat layers, so it was nutty and delicious on its own. But adding garlic, ssamjang (savory soybean dipping paste), and saeujeot (salted shrimp) cuts right through any richness.

I also made proper lettuce and perilla-leaf wraps.

Even the chewy jokbal leg was delicious. I much preferred the smaller bones to a huge bone that is big but has hardly anything to eat on it.

The moist bossam was delicious with the seasoned chive salad served alongside it.

And that was how I had a glass of somaek (soju and beer mixed together) with the delicious jokbal and left in a happily tipsy mood.

Well-boiled jokbal and bossam with no off odor

This is a great Wolpyeong-dong spot for delicious, good-value jokbal and bossam. The jokbal was well boiled, tasty, and had no off odor, while the interior was comfortable and spacious. Honestly, there was nothing in particular I would advise against.