Jokbal restaurant near Nowon Station: how to eat half-and-half, Gwihan

What is half-and-half jokbal at Gwihan Jokbal Nowon Branch?

The half-and-half jokbal at Gwihan Jokbal Nowon Branch (귀한족발 노원점) puts mild plain jokbal and spicy seasoned jokbal on one plate. This time I tried it with fresh fruit makguksu (buckwheat noodles) near Nowon Station.

When you want an easy dinner for a group, jokbal comes to mind first. Ordering just one flavor can get a little monotonous halfway through, but half-and-half lets you taste two flavors at once, so choosing is much easier. The glossy skin, thick meaty cuts, spicy seasoning and tangy noodles are all on one table, which suits a family dinner or a get-together with friends.

Two flavors on one plate, no ordering dilemma

I ordered the half-and-half jokbal with fresh fruit makguksu. The plate comes generously loaded with glossy plain jokbal on one side and spicy jokbal evenly coated in red sauce on the other. If you start with the plain and then move to the spicy, you notice each flavor more clearly.

You don't have to order jokbal and noodles separately, since everything arrives together and is easy to share among several people. Besides the jokbal, the table is set with bossam kimchi, pickled radish, chive salad, lettuce and perilla leaves, chili peppers, garlic and ssamjang (seasoned soybean paste). Warm bean sprout soup rounds out a table with no gaps.

How does the plain jokbal taste?

The plain jokbal has a good ratio of skin to meat, with no strong gamey smell, so it tastes clean and moist. The outside is glossy and chewy, and the inner meat pulls apart softly along the grain. It isn't sliced too thin, so even one piece has plenty of chew, and the lean-only parts aren't dry either.

The seasoning is mild, with a gentle saltiness and the natural richness of the meat. Eaten as is, you taste the jokbal itself, and a little salted shrimp or ssamjang makes the savory flavor sharper. Pick a piece with both chewy skin and moist meat and the texture really comes alive. With no lingering gamey smell, it's easy to enjoy from the first bite.

How spicy is the seasoned jokbal?

The spicy jokbal in the half-and-half is sweet and spicy, with heat rising quietly behind a mellow sweetness. Glossy red sauce coats the surface of the meat evenly. The sweetness and spice are sharper than the plain jokbal, and the sauce soaks in between the meat, so the flavor stays rich as you chew. Sesame seeds and finely chopped scallions add a nutty aroma. Think of the first taste as a smoky char flavor with a slow-building heat.

First comes a mellow sweetness, then the spice follows, which makes it clearly different from the plain jokbal. The seasoning doesn't overpower; it just brings out the chewy texture, so it's nice to alternate between the two. If you're sensitive to spice, skip piling on chive salad or garlic and wrap it in lettuce and perilla leaves instead, which softens the flavor.

How should you eat the fresh fruit makguksu?

For the fresh fruit makguksu, mix it well, pulling up the sauce from the bottom, and pick it up together with a piece of jokbal. The makguksu that comes with the jokbal is generously topped with sauce and vegetables. Shredded vegetables and seaweed flakes on top make it look appetizing right away. The noodles are springy yet soft, and the sweet-and-sour sauce wakes up your appetite.

It's good on its own, but the combination is clearer when you grab a piece of jokbal with it. The tangy sauce freshens up the plain jokbal, and with the spicy jokbal the sweet-spicy flavor gets even deeper. When the jokbal starts to feel oily, a bite of makguksu cleans up your mouth, so you don't tire of it to the end.

What side dishes come with it?

The half-and-half jokbal table comes with bossam kimchi, pickled radish, chive salad and ssam (wrap) vegetables as the basic sides. The bossam kimchi is richly seasoned and still crunchy, so it pairs well with the mild jokbal. The pickled radish tidies up your mouth with its tang, while the chive salad adds a fragrant chive aroma and light seasoning.

Put jokbal, garlic and ssamjang on lettuce or perilla leaf and eat it in one bite for a familiar, filling wrap. Spicy jokbal with garlic in a perilla leaf gives a sharper aroma, and plain jokbal with bossam kimchi in lettuce is a great match. You can add chili peppers and garlic to taste, so the same jokbal can be enjoyed in many ways.

The comfort of warm bean sprout soup

The bean sprout soup served here has a clear broth with plenty of bean sprouts. A spoonful of warm broth between bites of jokbal and noodles settles your stomach and calms the spice for a moment. It's not a flashy dish, but it plays an essential role at the half-and-half table.

The broth isn't heavy, so it doesn't get in the way of the jokbal's flavor. It works to whet your appetite before the meal, or when you want a soup alongside drinks. Going through meat, noodles and chive salad and finishing with warm broth makes the flow of the meal feel natural.

The pollock in it is the kicker, hahaha

What's the best order to eat half-and-half jokbal in?

I recommend this order: plain jokbal as is → salted shrimp and ssamjang → ssam → spicy jokbal with fresh fruit makguksu. Eat the first one or two pieces of plain jokbal with nothing added. Then dip in just a little salted shrimp or ssamjang to notice the difference in seasoning. After that, enjoy it as ssam in lettuce and perilla leaves with bossam kimchi and chive salad, and from the middle on, have the spicy jokbal together with the fresh fruit makguksu.

• Step 1: Eat one or two pieces of plain jokbal with nothing added
• Step 2: Dip in a little salted shrimp or ssamjang to notice the seasoning difference
• Step 3: Enjoy ssam with bossam kimchi and chive salad in lettuce or perilla leaves
• Step 4: Eat the spicy jokbal together with the fresh fruit makguksu

Thick cuts with meat and skin attached go well with salted shrimp, while the heavily seasoned parts are good with vegetables and noodles. Rather than eating one way the whole time, alternating plain jokbal, spicy jokbal, makguksu and ssam keeps each dish's strengths fresh for longer. That kind of choice is exactly why you order half-and-half.

Is it good for a family meal or a get-together near Nowon Station?

The half-and-half jokbal is good for people who like mild flavors and people who want spice to order together. Even with different tastes, everyone can pick the side they want from one plate, and with makguksu and plenty of side dishes included, the table feels full without extra sides.

The jokbal is chewy with moist meat, and the spicy jokbal adds variety with its sweet-spicy flavor. The fresh fruit makguksu lightens the heaviness of the meat with its tangy sauce and crunchy vegetables. It stays open fairly late, so it's an easy choice for dinner, a company dinner or a late-night meal around Nowon Station.

So, the verdict

Gwihan Jokbal Nowon Branch's half-and-half jokbal lets you enjoy the clean, chewy plain jokbal and the sweet-spicy flavor of the seasoned jokbal at once. Add fresh fruit makguksu, bossam kimchi, chive salad, ssam vegetables and bean sprout soup, and the flavors balance well and the meal is filling. It's worth a look if you want a jokbal place near Nowon Station for a group, or when it's hard to pick just one flavor.