Gangdong jokbal dinner with a peachtree highball: Iseon Hwaduk

On weekend evenings my husband and I really love eating tender jokbal (pig's trotter) together! A friend who lives in Myeongil-dong recently recommended a jokbal place with a lot of enthusiasm — "they cook it in a pizza oven!" — so I went in with high expectations.

That place is Iseon Hwaduk Jokbal Bossam, right on Myeongnidan-gil.

Where Iseon Hwaduk Jokbal Bossam is and when it opens

Iseon Hwaduk Jokbal Bossam Myeongil Branch is at 8 Yangjaedaero 147-gil, Unit 101, Gangdong-gu, Seoul (Myeongil-dong 312-87), on Myeongnidan-gil. It's open daily from 12:00 PM to 11:30 PM.

We arrived around 6:30 in the evening, and the window-side tables were already full of guests enjoying the delicious wood-fired jokbal! It really had the buzz of a famous Gangdong restaurant.

Ordering the half-and-half jokbal and a peachtree highball

After a long deliberation over the menu, we ordered the half-and-half jokbal, which lets you try both wood-fired jokbal and bossam on one plate, along with a peachtree highball — a drink I'd fallen for at a friend's place not long ago.

Right after ordering, a neat spread of side dishes arrived.

Side dishes: pungent chive salad, crisp geotjeori (fresh kimchi), crunchy radish kimchi, clean white kimchi, fresh lettuce with ssamjang, and salted shrimp

Then came the peachtree highball — the moment I picked up the glass, a sweet, fragrant peach scent tickled my nose. One sip brought crisp, popping carbonation along with a peach fruitiness that wasn't overdone, landing clean on the tongue — the perfect match for greasy meat dishes!

The free sundubu-jjigae and the real pizza oven in the kitchen

Sundubu-jjigae (soft tofu stew) is my favorite stew of all, so the complimentary bowl that arrived bubbling away was the best kind of gift.

The soft, silky tofu and the spicy yet deep, rich broth were excellent. Sipping a warm spoonful between bites of meat seemed to wash away every trace of greasiness in my mouth.

Curious about the secret behind the wood-fired jokbal, I peeked toward the kitchen and couldn't take my eyes off the massive, heavy wood-fired oven — the kind you'd expect to see in an Italian pizzeria! My anticipation only grew: "Imagine how good the meat gets after roasting in that scorching oven?"

Half-and-half jokbal served on a mini brazier

Finally, the main dish — the half-and-half jokbal — arrived! A thoughtful touch: a mini brazier lit underneath the plate, so we could enjoy it steaming hot all the way through the meal. Absolutely satisfying.

The wood-fired jokbal

Charred once more in the high heat of the wood-fired oven, the meat carried a gentle oak-fire aroma and smoky depth that were on a completely different level from ordinary jokbal. The skin, having taken on the oven's heat, was maximally chewy with a satisfying bite, while the meat inside stayed tender and juicy, holding onto every bit of its juices.

The bossam

Boiled clean and light with no off smell at all, the lean meat carried a subtle, savory meaty aroma that made it easy to keep reaching for more. Alternating between a light, moist bite of bossam and a chewy, smoky bite of jokbal, we never once got tired of it — the balance was perfect!

How the side dishes pair with the pork

The meat is wonderful on its own, but wrapping a piece with crunchy radish kimchi, pungent chive salad, crisp cool white kimchi, and a slice of garlic each brought out a new burst of flavor.

Sweet-and-tangy makguksu from the review event

The makguksu (buckwheat noodles) we received for taking part in the review event also exceeded expectations! The chewy, springy noodles were well coated in a mouthwatering sweet-tangy-spicy sauce, and the generous crunchy vegetables rounded out the texture perfectly. Wrapping a piece of jokbal in the makguksu noodles and popping it in one bite, the sauce's tang lifted the savoriness of the meat, letting us clean the plate down to the last piece.

Verdict: a Myeongil-dong wood-fired jokbal spot for dates and group dinners alike

Even as we ate, families, friends, and groups kept steadily coming in, and it was clear this is a genuine neighborhood favorite that locals really vouch for.

Smoky char and chewy texture make the wood-fired jokbal a standout, and the bossam is a textbook example of light, clean flavor! If you're near Myeongil-dong, Gangdong, and want to try something different — a wood-fired dish made with real care — be sure to visit Iseon Hwaduk Jokbal Bossam. Highly recommended for a weekend date night, or as a spot for a group gathering!