Geuttaegeujip Jokbal Pajeon

About

Historic spot near Samseong Station serving traditional, spice-free braised pork trotter and massive seafood pajeon since 1975.

Tucked away near Samseong Station, Geuttaegujip Jokbal Pajeon operates inside a quiet, two-story standalone building that feels remarkably like a residential home. Serving customers since 1975, this neighborhood fixture sidesteps modern, overly sweet, and heavily spiced braising styles in favor of old-school Korean tradition. There are no size variations or cut choices on the dinner menu; the kitchen focuses squarely on domestic front hocks (jokbal) and towering seafood scallion pancakes (pajeon). The braised pig trotters are simmered without pungent aromatic spices, seasoned plainly with onion, leek, ginger, soy sauce, and salt. Cooked and cooled to preserve a firm, gelatinous chew, the neatly sliced meat avoids excess grease, carrying a clean, understated savoriness rather than a heavy glaze. Diners wrap the meat in lettuce with raw garlic and salted shrimp sauce, or dip pieces into acidic chojang. The house buchimuchim—freshly dressed seasoned chives—is the centerpiece condiment on the table, cutting through the natural richness of the pork alongside a gentle, clear bean sprout soup and crisp cucumber spears. To accompany the pork, tables routinely order the seafood pajeon. Arriving at considerable thickness, the massive pancake is packed with scallions, squid, and shrimp, crisping along the edges while remaining tender inside. Served with both savory soy sauce and chojang for dipping, it is portioned generously for sharing across a table of after-work drinkers. With its unfussy interior, warm service from the owners, and rare parking spaces right out front, Geuttaegujip feels like a preserved pocket of classic Gangnam dining. Prices sit on the premium side, but the generous platters and honest, unadulterated flavors keep the first- and second-floor rooms filled with returning office workers and long-time regulars.