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Best Jokbal
in Seoul —

Korean pork trotters (족발) — slow-braised, tender, rich in collagen.
Best with naengmyeon and soju at night Areas include: Seocho, Myeongdong, Insadong, Gangnam, Seongsu, Hongdae.
8 picks · Seoul
🐷 What is Jokbal?
Slow-braised pig's trotters seasoned with soy sauce, ginger and garlic. Served sliced with shrimp paste (새우젓), wrapped in lettuce. A Korean late-night staple.
📍 Seoul areas: Seocho Myeongdong Insadong Gangnam Seongsu Hongdae

🏆 Local Favorites

Hand-picked
Yeongdong Jokbal Yangjae 3rd Branch
Yeongdong Jokbal Yangjae 3rd Branch
영동족발 양재3호점
Seocho
A long-established jokbal restaurant near Yangjae Station in Seoul, famous for its tender and slightly sweet braised pig’s feet.
Ttungttungi Halmeoni Jokbaljip (뚱뚱이할머니족발집)
Ttungttungi Halmeoni Jokbaljip (뚱뚱이할머니족발집)
뚱뚱이할머니족발집
Myeongdong
Korean pig’s trotter restaurant serving hearty, old-fashioned 족발 with a generous homemade-style flavor.
Pyeongando Jokbaljip (평안도족발집)
Pyeongando Jokbaljip (평안도족발집)
평안도족발집
Myeongdong
long-running, iconic jokbal restaurant in Jangchung-dong, Seoul, known for classic, tender pork trotters
Waglawag Jokbal (와글와글족발)
Waglawag Jokbal (와글와글족발)
와글와글족발
Insadong
a long-running jokbal restaurant in Dongdaemun, Seoul, known for tender, flavorful pork trotters.
Ribukjip (리북집 논현본점)
Ribukjip (리북집 논현본점)
리북집 논현본점
Gangnam
a well-known jokbal restaurant in Nonhyeon, Seoul, famous for its tender, flavorful pork trotters and cold jokbal.
Seongsu Jokbal
Seongsu Jokbal
성수족발
Seongsu
Seongsu Jokbal — a famous Seoul-style pork trotters restaurant in Seongsu, known for its chewy, glossy, sweet-savory jokbal.

🏪 Chain Restaurants

Multiple locations
Deo Masinneun Jokbal Bossam Seolleung Bonjeom
Deo Masinneun Jokbal Bossam Seolleung Bonjeom
더맛있는족발보쌈 선릉본점
Gangnam
A franchise Korean restaurant specializing in tender jokbal and bossam with a satisfying, hearty flavor.
Manjok Ohyang Jokbal Hongdae Station
Manjok Ohyang Jokbal Hongdae Station
만족오향족발 홍대역점
Hongdae
A well-known Korean jokbal franchise, famous for its rich flavor and tender texture.
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