What is Bossam, Jokbal & Makguksu?
Tender bossam, glossy soy-braised jokbal, and spicy buckwheat noodles form a complete pork table with salted cabbage, radish kimchi, garlic, and sauces.
KOREAN FOOD · FROM HEAT TO FINISH
14 / 25
QUICK ANSWERS
KNOW THE DISH.
THEN EAT IT THE KOREAN WAY.
How do Koreans prepare and eat Bossam, Jokbal & Makguksu?
Bossam simmers gently with aromatics; jokbal braises longer in soy, spice, and sugar. Start with plain bossam and salted shrimp, then try chewy jokbal.
What is the best bite of Bossam, Jokbal & Makguksu?
Place one slice of bossam in salted cabbage with radish kimchi, garlic, and a small amount of sauce.
What comes at the end of the meal?
Wrap a few buckwheat noodles around a slice of jokbal for a sweet, spicy, chewy final combination.
01 · THE FULL TABLE
Bossam, Jokbal & Makguksu: Pork Wraps and Buckwheat Noodles
Tender bossam, glossy soy-braised jokbal, and spicy buckwheat noodles form a complete pork table with salted cabbage, radish kimchi, garlic, and sauces.
By Eat Korean Style Editorial TeamLast updated August 14, 2026
02 · BEFORE THE SLICE
Two Different Pork Preparations
Bossam simmers gently with aromatics; jokbal braises longer in soy, spice, and sugar. Cool both just enough to slice cleanly while keeping them warm.
03 · SLICE AND TOSS
Texture Depends on Timing
Slice bossam across the grain and jokbal through skin and meat. Toss makguksu only just before serving so the noodles stay springy.
04 · THE BOARD ARRIVES
Cut for Sharing
Arrange warm pork with salted cabbage, spicy radish, garlic, chili, shrimp sauce, ssamjang, and a generous bowl of makguksu.
05 · READY TO SHARE
Alternate the Textures
Start with plain bossam and salted shrimp, then try chewy jokbal. Use makguksu between bites to reset the richness.
06 · BUILD THE WRAP
Cabbage, Pork, Radish
Place one slice of bossam in salted cabbage with radish kimchi, garlic, and a small amount of sauce. Keep the parcel compact.
07 · THE COOL FINISH
Jokbal Meets Makguksu
Wrap a few buckwheat noodles around a slice of jokbal for a sweet, spicy, chewy final combination.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Soju
The standard partner for both pork styles.
Makgeolli
Gentle rice wine suits salted cabbage and noodles.
Sikhye
Sweet rice drink cools garlic and spice.
Maxim Coffee
A small familiar finish after a large table.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
REGIONAL PICK
Jangchung-dong · Seoul
Pyeongando Jokbaljip
A long-established name in Seoul’s original jokbal neighborhood.
OPEN IN GOOGLE MAPS ↗SEOUL PICK
City Hall · Seoul
Manjok Ohyang Jokbal
A central-Seoul favorite for five-spice jokbal and cold noodles.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Simple Bossam Table
INGREDIENTS
- Pork belly or shoulder 1 kg
- Water 2 L
- Doenjang 40 g
- Onion 200 g
- Scallions 100 g
- Garlic 40 g
- Black peppercorns 5 g
- Salted napa cabbage 400 g
- Radish kimchi 250 g
- Saeujeot 60 g
- Ssamjang 80 g
COOKING METHOD
- 01
Bring water, doenjang, onion, scallion, garlic, and peppercorns to a boil.
- 02
Add pork and simmer gently for 45–55 minutes, rather than boiling violently.
- 03
Check the center is safely cooked, rest for 10 minutes, then slice across the grain.
- 04
Serve warm with salted cabbage, radish kimchi, saeujeot, garlic, and ssamjang.
HOME NOTEThis home recipe focuses on bossam; store-bought jokbal and makguksu can complete the full restaurant-style table.
NEXT EXPERIENCE