Gamasot Jokbal 가마솥족발

Pork trotters simmered in a gamasot iron cauldron come out in thick slices, the skin chewy and the meat tender, and a light dip in wasabi soy sauce is all they need. The bossam is cut long and thick with almost no seasoning, meant for the sweet, spicy bossam kimchi served with it. A forkful of tangy jaengban-makguksu buckwheat noodles between bites cuts through the richness. Service ends for the day once the meat runs out, and on busy nights like Friday, arriving late can mean a wasted trip.