Gangnam Jokbal Restaurant, Jangsaeng’s Most Delicious Jokbal, Gangnam Branch No. 1

While wondering what to eat, I decided to have jokbal to get some collagen as well. Collagen is a fibrous protein that makes up most of the body’s connective tissues, including the skin and cartilage. As the collagen we have gradually disappears with age, it has been known to cause skin aging, weakened joints, and blood vessel damage, so many people have come to seek collagen for cosmetic purposes to improve wrinkles. As a result, foods that can be eaten to naturally consume collagen, such as jokbal, chicken feet, and pig skin, have also become more popular.

I also chose jokbal as my menu item after a long time to get some collagen. After wondering where to go, I went into Jangsaeng’s Most Delicious Jokbal, which caught my eye first, without hesitation.

The jokbal had already been boiled in advance, so it came out really quickly right after we ordered. In fact, it seemed like we spent more time deciding what to order. We agonized over whether to get the front leg or the back leg, or whether to have the bossam and jokbal half-and-half. It made the long deliberation and order feel pointless, since Gangnam jokbal restaurant Jangsaeng’s Most Delicious Jokbal, Gangnam Branch No. 1, served it up so quickly.

The basic side dishes served at a jokbal restaurant seemed to come in a variety of types. First, the white kimchi went so well with the bossam. And the sliced chili pepper pickles were tasty too, not too spicy.

Jokbal actually has bones at the bottom, so when you eat it, it can feel like it is not that much food. This was my first visit to Jangsaeng’s Most Delicious Jokbal, and the portion was bigger than I expected. At least for two people. I ate everything enthusiastically, thinking I was taking in collagen. As expected, with jokbal, the pieces with the skin and fat are tastier than the lean meat.

In fact, getting collagen from jokbal is almost impossible. Animal collagen is a large polymer, so its absorption rate is low, and because it contains high calories and a lot of fat, if you eat it often and in large amounts, it is said to be used as an energy source rather than as collagen for the skin.

Still, if you eat it thinking it’s for your skin, it feels a little more rewarding and tastes even better, so I plan to keep thinking of it that way in the future.

This was a mukbang at Gangnam jokbal restaurant Jangsaeng’s Most Delicious Jokbal, Gangnam Branch No. 1, where I satisfied my own personal cravings under the pretense of collagen intake. It was chewy, and perhaps because it was boiled in Jangsaeng’s Most Delicious Jokbal’s signature sauce, it had a distinctive aroma, but that aroma wasn’t unpleasant at all. Jokbal after a long time was, as expected, delicious.