Half-and-half jokbal at a Gwangju restaurant: Kkankkan Jjokbal

A Suwan District jokbal restaurant with the kids

We arrived at Kkankkan Jjokbal

When we arrived, the sign with its slight hanok (traditional Korean house) feel immediately caught my eye. The large Kkankkan Jjokbal name made it easy to find even on our first visit. My husband had a work dinner, so I had a little date with the kids instead. Since both my oldest and second child love jokbal, we searched for a good nearby place and ended up visiting Kkankkan Jjokbal Suwan Branch (깐깐한족발 수완점).

Inside, the overall wood-toned interior felt cozy, and there were tables for larger groups too, so it looked like a nice spot for a family meal or gathering. Those looking for a family-dining or company-dinner venue in Suwan District may want to keep it in mind.

Ordering old-style king jokbal and spicy jokbal, half-and-half

We were shown to our table by the friendly staff, then looked at the kiosk to choose our food. There were more kinds of jokbal than I expected: Goheung fresh garlic jokbal, charcoal-grilled jokbal, spicy direct-flame jokbal, old-style king jokbal, and more. The kids recommended the half-and-half option, so we ordered old-style king jokbal and spicy direct-flame jokbal together ^0^

Banchan and warming soft tofu stew

After ordering, they set out banchan (Korean side dishes) that go so well with jokbal: pickled radish wraps, shredded dried radish, garlic, ssamjang dipping paste, and more. Fresh lettuce and perilla-leaf wraps, along with cabbage salad, also arrived. I tried the cabbage salad first, and the crisp cabbage with the dressing tasted savory and somehow wholesome.

The soft tofu stew came with the side dishes too. Its spicy broth was filled with mushrooms, soft tofu, and vegetables, giving it a wonderfully warming kick.

A plate piled high with half-and-half jokbal

At last, the half-and-half jokbal we had been waiting for appeared! One side was glossy old-style king jokbal, while the other was spicy direct-flame jokbal deeply coated in seasoning; it was generous enough to fill the whole plate. I gave the kids a thumbs-up and told them their pick was the best!

Even in the video, you can see how beautifully glossy the jokbal skin is, right? The skin had a pleasantly chewy texture while the meat inside was tender, making them lovely together. Sesame seeds on top added extra nuttiness too. The seasoned jokbal had a rich flavor, and alternating it with the plain jokbal was the best combination.

Flying-fish-roe rice balls for the youngest

You cannot leave out rice balls when eating jokbal, right? Kkankkan Jjokbal’s rice balls were flying-fish-roe rice balls, made with rice mixed with seaweed, pickled radish, and flying-fish roe. These were meant for my youngest, but my oldest kept pleading with the youngest for just one. Haha.

A satisfying meal with the half-and-half combination

Kkankkan Jjokbal Suwan Branch, the Suwan District restaurant we visited this time, was satisfying because we could enjoy several kinds of jokbal at once, along with rice balls and soft tofu stew.

• There were many kinds of jokbal.
• The half-and-half platter let us enjoy two flavors.
• The jokbal portion was generous.
• It was even more filling with the rice balls.
• The warm soup made for a great combination.
• The spacious restaurant looked suitable for family meals or gatherings.

In particular, I think the half-and-half option would suit anyone who likes both plain jokbal and seasoned jokbal but finds it hard to choose just one. We had the half-and-half jokbal with rice balls and warm soup, and left pleasantly full.