Korean restaurant in Yongbong-dong, Gwangju: charcoal-grilled bossam

I went to Kkankkanhan Jokbal Yongbong Branch (깐깐한족발 용봉점) for a jokbal (braised pig's trotters) and bossam (boiled pork wraps) dinner in Yongbong-dong, Gwangju. I had the charcoal-grilled bossam with mini jokbal, then added clam soup and steamed rice. I liked alternating between the tender bossam and the chewy mini jokbal.

Is the restaurant easy to find, and is parking available?

It was on a large main road with a prominent sign, so it was not difficult to find. The exterior combined wood and brick-like finishes, and I could see the atmosphere inside through the floor-to-ceiling windows.

There is no separate dedicated parking lot. If you visit by car, you will need to find an available space in the alley behind the restaurant or nearby. The area can be busy in the evening, so I would allow extra time.

Is it good for sitting with family or friends?

The interior was more spacious than I expected and had many tables. The spacing between tables did not feel cramped, and there was seating for several people, so it looked suitable for family dinners, gatherings with friends, or group meals. The interior had wood tones and a TV on one side.

The kitchen had an open layout that was visible from inside. I could watch the jokbal being prepared and plated, and it looked neatly kept when I visited.

Where are the restrooms?

When I went outside to use the restroom, there was a terrace. It combined string lights, green plants, and wood-toned decor. As the sun began to set, I could see both the sky and the lights, so I took a photo.

The restrooms were not inside the restaurant; they were opposite the terrace. The men's and women's restrooms were separate.

What is on the menu, and what side dishes are served?

There was a wide selection, including charcoal-grilled jokbal, spicy direct-fire jokbal, old-style king jokbal, bossam, and flower naengchae jokbal (pig's trotters with chilled mustard sauce). There was also half-and-half jokbal with two flavors, as well as a jokbo set with both jokbal and bossam. Side dishes included bibim makguksu (spicy mixed buckwheat noodles) and rice balls.

Before the main dishes arrived, the table was set with wrap vegetables, pickled radish wraps, dried shredded radish, garlic, and various sauces. Soft steamed egg was served as well.

A salad was included too, so the table was fairly full even with just the basic spread.

The fish cake soup with skewers was brought to a boil at the table. It was nice to have warm broth during the meal, and the varied side dishes gave me several ways to pair them with the meat.

How much was the charcoal-grilled bossam, and how did it taste?

The charcoal-grilled bossam was ₩24,000. Slices of pork at an easy-to-eat thickness came with kimchi and perilla leaves. It was a good amount for two people when paired with other dishes.

The surface showed marks from grilling, and the bossam kimchi served alongside was strongly seasoned and crisp. Pairing the meat with the kimchi added spice and worked well.

The bossam had a balanced mix of lean meat and fat, so it was moist rather than dry. It had a subtle smoky aroma and grilled flavor, making it good even eaten one piece at a time.

I preferred it as a wrap. I put bossam, kimchi, garlic, chili pepper, and ssamjang (seasoned soybean paste) on lettuce or perilla leaves. The kimchi's spiciness cut through the richness, while adding pickled radish wraps brought a tangy, crisp element.

How does adding mini jokbal change the texture?

The chewy mini jokbal was ₩7,000. It was enjoyable to pull the meat from each bone, and the skin was chewy and became nuttier as I chewed it. Its springy, chewy texture differed from the moist bossam, so they were good to alternate.

How were the clam soup and steamed rice alongside the meal?

Wanting hot broth, I added clam soup for ₩10,000 and steamed rice for ₩1,000. The large pot had plenty of clams, and its broth with Cheongyang chili peppers and scallions was refreshing with a gentle spicy kick. It felt like a good way to clear my palate after the meat.

Peeling the clams one by one and having the broth with warm rice was satisfying. It was a good combination when I wanted to add a meal-like soup dish to the bossam and mini jokbal, and I think it would also pair well as an anju (food served with alcohol).