Buk Korean restaurant for charcoal-grilled jokbal: Kkankkanhan

I visited the Yongbong branch of Kkankkanhan Jokbal, a brand I had gone to when craving jokbal (braised pig’s trotters) in Gwangju. This time, the two of us ordered the charcoal-grilled jokbal front leg and bibim makguksu (spicy mixed buckwheat noodles).

Where is Kkankkanhan Jokbal Yongbong Branch, and how did I park?

The restaurant is at 82 Yongbongtaekji-ro, Buk-gu, Gwangju, South Korea, in the restaurant area near Jeoncheol-u Intersection. I parked on a nearby side street.

At the time of my visit, the listed dining-hall hours were daily from 4:00 PM to 11:30 PM. Takeout and delivery were listed as starting at 11:30 AM, and reservations and group visits were also available.

What was the atmosphere like for a group meal?

The interior was spacious and comfortable. With a large screen, I thought it would suit a meal while watching soccer or other sports. There were diners in the hall, and takeout and delivery calls kept coming in while we ate.

What complimentary side dishes come with jokbal?

Once we had ordered, the side dishes were set out. There was everything from wrap vegetables and salad to fish cake soup and steamed egg, so there was plenty to eat while waiting for the main dish.

At the time of my visit, there was an event offering flying-fish-roe rice balls for participating in a Naver receipt review. We took part and received them; the portion was generous and had plenty of flying fish roe.

The wrap vegetables and salad were fresh. Radish kimchi, ssamjang, garlic, and salted shrimp were also served to accompany the jokbal.

The hot fish cake soup included fish cake skewers according to the number of diners.

The complimentary steamed egg was warm and soft as well. I liked being able to have both soup and steamed egg with the meal.

How much were the charcoal-grilled front leg and bibim makguksu?

The menu had both sets and individual dishes. Since we like the natural flavor of jokbal, we chose the large charcoal-grilled jokbal front leg and bibim makguksu.

• Large charcoal-grilled jokbal front leg: ₩47,000
• Bibim makguksu: ₩8,000

What did the charcoal-grilled front leg taste like?

The front leg meat was moist, and I liked the balance of fat and lean meat in each bite. That texture is why I would choose the front leg again.

The charcoal aroma was subtle. When I ate it, there was no off smell, and it was chewy yet tender.

I also made ssam (lettuce wraps) with a piece of jokbal, radish kimchi, and garlic in lettuce.

What did I have with the jokbal?

The bibim makguksu was spicy and tangy. Its savory flavor came through even more with the jokbal, and the two went well together.

In between, I had bites of the soft steamed egg and the flying-fish-roe rice balls we received through the review event.

At the end, I even ate the meat clinging to the jokbal bones.

Why would I want to return?

I have visited several Kkankkanhan Jokbal branches, and at the Yongbong branch, I especially liked the doneness and moistness of the meat. It is a place I would think of again when looking for jokbal or somewhere for a group near Jeoncheol-u Intersection.