Warm and spicy jokbal at Jokbo, a Daejeon restaurant

A warm and spicy jokbal restaurant near Wolpyeong Station

It is a four-minute walk from Exit 1 of Wolpyeong Station. There is also a Traders nearby, so it is nice for shopping too.

That day, I was craving both chewy warm jokbal (braised pig's trotters) and spicy stir-fried fire jokbal at once, so I looked around Wolpyeong-dong to see whether there was a good place. Then I found a restaurant called Jokbo (족보), said to be a comfortable regular spot for local residents, and headed over.

It is tucked into the alley by New Star Sanghoe, and it was easy enough to find with a map app on. When I arrived in front of the restaurant at around 7 p.m., a table or two of diners had already settled in for dinner.

The interior was not overly flashy, with the comfortable, tidy atmosphere typical of a neighborhood eatery, so it was easy to walk in without feeling any pressure. The tables were spaced nicely too, and it felt like a great place to chat over a light drink after work. The staff member who showed us in was kind as well, so we could take our seats in a good mood.

Ordering the Bul ON Small

Looking over the large menu board on the wall, I saw a more varied lineup than expected, including warm jokbal, bossam (boiled pork wraps), cold jokbal salad, and oyster dishes. Staying true to our original plan, we ordered the Bul ON Small, which lets you try warm jokbal and spicy fire jokbal together, for ₩42,000. It looked like just the right amount for two people having a drink, so we waited for the food with high expectations.

Side dishes and soup

After ordering and waiting a little, neatly plated side dishes and the house soup arrived first. Refreshing, clean bean sprout soup and savory doenjang-jjigae (soybean paste stew; stew plus rice is ₩3,000) came together, which was lovely for gently settling the stomach before the main dish arrived.

There was also fresh geotjeori kimchi (freshly seasoned kimchi), dried shredded radish, and fresh wrap vegetables, all set out neatly and leaving nothing to be desired. The side dishes were not overly assertive and had the tidy flavor of home cooking, so I kept reaching for them.

Chewy warm jokbal and smoky fire jokbal

Before long, a large round platter arrived piled generously with glossy warm jokbal and appetizing stir-fried fire jokbal. I picked up a piece of the warm jokbal first: the collagen-rich skin was wonderfully chewy, while the meat was soft rather than dry.

The aroma of medicinal herbs did not come through too strongly, yet the pork's unwanted smell was cleanly taken care of, so I could fully enjoy its naturally nutty flavor. Paired with seasoned chives and lightly dipped in salted shrimp, it was such a good combination.

(The combination of drinks and the basic side of beondegi, or silkworm pupae, was insane.)

Next, I tried the fire jokbal, stir-fried with garlic and chili peppers, and a subtle smoky char spread through my mouth. It started sweet and spicy, then a sharp heat gradually built at the back, which somehow felt stress-relieving. It was a little spicier than Shin Ramyun.

When the heat began to tingle on my tongue, I gave it a generous dip in the mayonnaise and fresh wasabi sauce that came with it. The spice softened, while the richness doubled. The spicy seasoning naturally made me want a cold beer, so I could not help having one alongside it.

(At other jokbal places, it can start to feel a little heavy as you eat, but this one was not greasy at all, so I never got tired of it and it stayed delicious to the end.)

Check parking in advance

The biggest draw here was being able to enjoy the two distinct charms of warm jokbal and fire jokbal on one well-balanced platter. The fire jokbal in particular had plenty of whole garlic cloves, adding bite and flavor, and it paired wonderfully with the mayo sauce. The included stews and side dishes were clean and homemade-tasting too, so I could keep eating happily without getting tired of the meal. Its cozy neighborhood-restaurant feel also made it nice for lingering at leisure.

One downside, though, is that there is no dedicated parking because of the alley-side commercial setting. Around the 7 p.m. dinner rush, many cars are parked in the surrounding alleys, so it may take a little time to find a spot if you drive. Taking public transit, or checking nearby paid parking in advance, would be much more convenient.

When you are craving carefully braised warm jokbal and fire jokbal in Wolpyeong-dong, this is a solid restaurant to try. I especially liked that it did not cover everything in the taste of aggressive seasoning, instead letting the meat's chewiness and the seasoning work together. The portion was generous enough for two people to have as dinner and drinking food, making for a satisfying meal. If you have dinner plans nearby, or are craving smoky jokbal with a cold beer, feel free to stop by.