Located in the lively Samsan dining district of Ulsan, we spent the evening wandering through the busy streets deciding where to eat. The neighbourhood was filled with seafood restaurants, Japanese eateries and Korean favourites. After asking for a few local recommendations, we found ourselves at Jokbal Sinsunseng. Even on a weekday at 8pm, the restaurant was packed, and we waited about 30 minutes for a table. Watching families and friends slowly enjoying their meals, it became clear that Jokbal is a dish meant to be shared and savoured.
Jokbal is traditionally prepared by braising pork trotters for hours in a broth of soy sauce, garlic, ginger, sugar and rice wine. At Sinsunseng, however, the Jokbal is cooked wood-fired, giving it a subtle smoky aroma that sets it apart.
In some cultures, pork trotters are cooked until they completely fall apart. In Korea, many prefer them jjolgit (쫄깃) – a texture that is chewy and springy. Sinsunseng delivered exactly that. The meat was tender with a gentle bite, while the skin remained chewy, slightly crunchy without being tough.
We ordered the Jokbal with Garlic Sauce. The garlic sauce was mild and balanced, adding flavour without overwhelming the pork. Our favourite way to enjoy it was wrapped in fresh lettuce with saeujeot (fermented tiny shrimp) and pickled chives, where the salty, tangy accompaniments complemented the richness of the meat perfectly.
A pleasant surprise was the oyster banchan marinated in gochujang. Briny, tangy and spicy, it quickly became one of our favourite side dishes, although we wished there had been more.
Portions here are generous. Every order also comes with soft tofu soup and Makguksu. We tried our best to finish everything, but in the end, Sinsunseng won that battle.