Jjuksam for 4 and fried rice at a Sangbong Korean restaurant: Joajukne

Why Joajukne Jjukkumi's jjuksam won dinner in Sangbong-dong

Hi everyone~ this is Mandeul Gongbang. A while back I went to Sangbong-dong for dinner.

"What should we eat today?" — once that question starts, deciding on a menu can take forever, right? We went back and forth between meat and seafood, and since we didn't want to give up either one, we ended up at Joajukne Jjukkumi's Sangbong branch! Jjukkumi plus pork belly...... "Alright, this is it today!" — and in we went.

If you're looking for spicy food near Sangbong Station, this is a place worth keeping an eye on if you search for jjukkumi restaurants near Sangbong Station. The outdoor tables were bigger and livelier than I expected~

Once we went inside, there was a big screen on one wall. You could watch the baseball broadcast while eating, which was nice for sneaking glances between bites. Watching soccer while eating here would be amazing too, haha.

Even outside, the tables looked packed, and there were quite a lot of customers when we walked in too. It made us think, "Are we really the only first-timers here?" Haha.

Menu prices: jjukkumi 14,900 won, jjuksam 16,900 won

Let's take a look at the menu first. There was jjukkumi for ₩14,900 per person, jjuksam for ₩16,900 per person, nunchi jjukkumi for ₩17,900, and a few other options.

We picked jjuksam without hesitation! Eating jjukkumi alone is great, but once pork belly joins the spicy sauce, that's a whole different story. This time we ordered jjuksam for 4 people.

Before we even started eating, we checked out the fried rice menu ahead of time. Why? Because if you eat jjukkumi and don't finish with fried rice, it somehow feels like the meal isn't complete.

And then we spotted a welcome sight: ice cream! Ice cream after spicy food — I had already mentally mapped out the whole final course. Let's take a look at the basic table setting first...

What comes with it: perilla leaves, radish wraps, glass noodles, dumpling wrappers

This is the table before the food arrives. Not exactly a wow moment, but these ingredients are the reinforcements — the supporting cast that, combined with the main jjuksam, maximizes the flavor... haha. Perilla leaves, radish wrap, garlic, and sauce are set, and on one side you can see glass noodles, dumpling wrapper, and egg.

Especially when eating spicy jjukkumi, perilla leaves and radish wrap are truly essential. If it gets too spicy, you put on a piece of radish wrap; if it's still too spicy, you wrap it in a perilla leaf. Eat like this and you just keep going, haha.

Glass noodles, egg, and crispy-looking dumpling wrapper are all ready~ Now... finally... jjuksam makes its entrance!

Jjuksam for 4: pork belly ringed around the edge of the pan

Pork belly is laid all the way around the edge of the pan, and in the middle there's a generous pile of jjukkumi, sauce, and assorted vegetables.

Even while taking photos I said, "Wait! Don't touch it yet!" Haha, isn't that a line everyone who's eaten with a blogger has heard at least once?

Up close, the portion looks even more generous. Among the pork belly, bean sprouts, scallions, and mushrooms you can see the spicy sauce peeking through, and the smell was already amazing at this point. Once it starts cooking, the whole look changes completely.

Once it starts bubbling, you mix it all together like this. As the pork belly cooks and the sauce properly soaks into the jjukkumi, it transforms completely from how it looked at the start. "Wow, we're gonna need rice for this," comes out naturally.

How spicy is Joajukne Jjukkumi's jjuksam, and how does it taste?

Joajukne's jjuksam sauce is red, but it's not just mindlessly spicy — it's the kind of spicy that keeps you reaching back for more. With the savory richness of the pork belly mixed in, the flavor feels heavier and more substantial than eating jjukkumi alone! So if you're searching for jjukkumi restaurants near Sangbong Station and want meat alongside it, the jjuksam combo is a solid pick.

This bubbling stage is the most dangerous moment. The smell keeps rising and rising, but eating it right away means it's scalding hot... and yet, taking that first bite and going "Ouch, hot!" is basically the unwritten rule.

Picking up jjukkumi, pork belly, and bean sprouts together gives you a pretty wide range of textures. The jjukkumi is chewy, the pork belly is savory, the bean sprouts are crunchy! And the glass noodles are soaked through with sauce~

Well... does this even need words??? Enough said, right? The glass noodles soaking up all that red sauce is honestly its own delicacy. Actually, with dishes like this, plenty of people prefer the sauce-soaked noodles over the main ingredients themselves, right? After one bite, I kept reaching for more noodles too.

Taking a little breather like this in the middle of eating spicy food gives you the energy to keep going. And then — get ready to be surprised by the size of the steamed egg~~

The giant steamed egg, a break from the spice

And then the steamed egg! The moment it arrived... so this is the "bomb steamed egg"? "Wait, why is the steamed egg this huge?" came out naturally. That fluffy, puffed-up look was on point.

Take a spicy bite of jjuksam, then a spoonful of the soft steamed egg, and your mouth instantly calms down — a great combo. Seeing them side by side makes it even clearer, doesn't it?

Red jjuksam next to yellow steamed egg. Beyond the taste, even the color pairing seems to say, "Eat these two together." Haha.

Fried rice to finish, with perilla leaves cut in

Once you've eaten your fill, you can't just leave the leftover sauce sitting there. Time for fried rice! With seaweed flakes mixed in and the sauce coating every grain evenly, the smell changes completely.

On top of that, we added cut perilla leaves. Personally, once the perilla leaves went in, the aroma really came alive — it made it so much better.

Watching it get stir-fried down to the last grain, strangely, even after feeling full, you somehow get hungry again.

"Didn't we just say we were full?" "There's a separate stomach for fried rice." Correct answer!!!

Scraping up the sauce stuck to the bottom of the pan and eating it with the rice is its own kind of delicious. It reconfirmed once again why fried rice matters so much at a jjukkumi restaurant. The real final act is the ice cream♡

Free ice cream for dessert

Now it's really the end! After eating spicy food, cool vanilla ice cream with chocolate syrup on top. This combo needs no explanation. People who had just been saying, "I'm so full, I really can't eat another bite," all picked up a spoon and dug into the ice cream together, haha.

In the end, this too got wiped clean! After spicy food, something sweet really did the job of cleansing the palate.

Jjuksam for 4 at Joajukne Jjukkumi: the verdict

This time at Joajukne Jjukkumi we tried jjuksam for 4. Being able to eat jjukkumi and pork belly together, plus enjoy bean sprouts and glass noodles alongside them, meant it never felt like eating just one kind of food on repeat.

• Jjuksam → steamed egg → fried rice → ice cream flows like a set course
• Take a break from the spicy jjuksam with the soft steamed egg
• Finish with perilla-leaf fried rice made from the leftover sauce
• Cleanse the palate with dessert ice cream at the end

If you're near Sangbong Station looking for a hearty meal to share with friends or family, the jjuksam menu at Joajukne is worth considering when you're searching for jjukkumi restaurants near Sangbong Station. We left that day completely stuffed. On those days when "what should we eat tonight" is a real dilemma, spicy jjukkumi with pork belly is a pretty solid answer.