Not quite sure why this hasn’t hit mainstream, but twigim jokbal (deep-fried pork trotters) has to be one of the most delicious things since Koreans perfected fried chicken. Not to take anything away from the regular boiled version–which is absolutely terrific in its own right–but deep-frying presents a range of textures that could only be had with fatty, collagen-rich pork feet. And after seeing the worker put a large portion of a hock into the fryer, I knew they meant serious business.

It took a painstaking 20 minutes to get our food, but the final result of that deep-fried hock is an insanely crispy, crackly exterior followed by a combination of gelatinous and slightly sinewy pieces of pork meat. Absolutely delicious and addicting. Wrapped with the freshly prepared banchan and condiments and you got yourself a meal made in heaven. I especially enjoyed the pork pieces with the buchu muchim (seasoned chives), which had a refreshing sour kick from the vinegar but mellowed out by the sesame oil. With such contrasting flavors and textures, I was surprised that this was my first time encountering this delectable dish–even after five years of scouring every nook and cranny of Seoul.

Pictured is their regular platter for 32,000 won (ideal for two persons) with a larger version set at 42,000 won. If the fried version doesn’t appeal to you, they have the regular boiled version as well as the more ubiqutous bossam (boiled pork) at a nominal cost. Hongneung Jokbal has been a mainstay in Cheongnyangri for over 40 years. They can be reached from Cheongyangri Station, Exit 2; head straight roughly 200 meters and it’ll be on your right-hand side.

Food: ★★★★½ out of 5 stars

Service: ★★★★ out of 5 stars

Ambiance: ★★★★ out of 5 stars

Value: ★★★★½ out of 5 stars

Hongneung Jokbal 홍능족발

Cheongnyangri-dong 311, Dongdaemun-gu (서울 동대문구 청량리동 311)

Phone: 02-957-6000

Hours: Open every day 12:00 pm ~ 1:00 am

Click here for an interactive map: http://naver.me/G8QHlcYg