족발 · Jokbal
Jokbal in Zurich
Braised for hours in soy sauce and aromatics, then finely sliced: jokbal is Korea's great braised classic and a Misoga speciality.
What is jokbal?
Jokbal is braised for hours in a broth of soy sauce, ginger, garlic and spices until tender and glossy, then served in fine slices. In Korea it is a favourite for convivial evenings, traditionally eaten with lettuce leaves, ssamjang and kimchi.
Jokbal at Misoga
Our jokbal is on the dinner menu and served the classic way, for wrapping: a slice of meat, a little ssamjang, some kimchi, all folded into a lettuce leaf for the perfect bite. Jokbal is rare in Zurich; at Misoga it is a fixture.
Prices and variants
FAQ
How do you eat jokbal?
Best as ssam: wrap a slice of jokbal with a little ssamjang and kimchi in a lettuce leaf and enjoy it in one bite.
How many people is jokbal good for?
Jokbal is a sharing dish and works well for two or more, combined with rice, banchan or a soup.
When is Jokbal in Zurich available at Misoga?
On the dinner menu, Monday to Saturday from 18:00.