Guro Korean restaurant for jokbal and makguksu: Sambaekga

Weekend dinner at Sindorim Sambaekga

After debating what to have for weekend dinner, we visited Sindorim Sambaekga again for the first time in a while.

Sindorim Sambaekga (신도림삼백가) is at 118, 1st floor, 661 Gyeongin-ro, Guro-gu, Seoul, South Korea, about 200 m from Exit 1 of Sindorim Station. It is open daily from 11:00 to 21:40, with a break from 15:00 to 16:00—though there is no break time on weekends or public holidays. Parking is validated for up to two hours in the underground garage of Sindorim Prugio Complex 1.

This is the first place that comes to mind when I want jokbal in Sindorim, so I have visited a few times. There is often a wait at dinner, so we went a little early that day. Even so, customers kept coming in while we ate, which again made me think how popular it is. By the time we finished, people were waiting as expected.

It is in the Sindorim Prugio Complex 1 shopping area and has parking, making it a good option for a family meal or gathering.

Clean-tasting Sambaek jokbal without any off smell

Sambaekga says it uses only Grade 1 fresh Korean pork and sells only jokbal boiled that day. Maybe that is why it has almost none of the distinctive off smell that jokbal can have, with a notably clean flavor.

This time, we ordered the Sambaek Jokbal + Makguksu Set and rice balls. The food arrived not long after we ordered, and the portions were more generous than expected. The jokbal looked beautifully glossy.

I tried a piece before taking photos, and the skin was pleasantly chewy while the meat was moist. Personally, I cannot eat much jokbal with a strong herbal aroma, but Sambaekga was great because the seasoning was not overpowering and the pork's own savory flavor came through. The balance of fat and lean meat was also right, so every part went down tenderly. Jokbal is best eaten warm, and I was happy that it stayed moist right to the end. The side dishes that came with it were good too.

Persimmon geotjeori and dried radish strips

The geotjeori (fresh kimchi), which they say is made in-house daily with ripe soft persimmon, was especially memorable. It had a subtle sweetness compared with ordinary geotjeori, and it paired wonderfully with the jokbal. It was still crisp and not overly spicy or intense, so I kept reaching for it. Especially! The dried radish strips were so delicious! They had such a crunchy bite that I think I ate them all. I also dipped the jokbal in the pungent yet sweet garlic sauce now and then! There was no chance for the jokbal to feel greasy.

Makguksu and rice balls with jokbal

The makguksu (buckwheat noodles) included in the set was satisfying too. I think makguksu is almost essential with jokbal, and its sweet-and-tangy sauce was nicely balanced rather than too strong, so it went well with the pork. The noodles were chewy too, making them easy to keep eating. A bite of makguksu after a piece of jokbal made my mouth feel refreshed. I did not expect much from a set-menu side, but there was more than enough for our family.

We ordered rice balls as well, and they were good too. They work with either the makguksu or the jokbal. If you are visiting with a child, rice balls feel like an almost essential menu item anywhere. It is fun to make them yourself, and the portion was more generous than expected, so I was pleased. Sambaekga is known not only for jokbal but also for bossam (boiled pork wraps). They say they use Korean yakgam pork raised on Sangju persimmons, and it made me think I should try the bossam next time.

This was a place where the effort to use good ingredients came through across the menu. If you are looking for good jokbal or bossam in Sindorim, Sambaekga should be more than satisfying. There may be a wait on weekend evenings, so I recommend arriving a little early. Anyone who likes clean-tasting jokbal without an off smell will be especially pleased. On a day when you are craving the jokbal-and-makguksu combination, I recommend visiting Sindorim Sambaekga.