Jang Choong Dong Jokbal

This partially hidden Koreatown strip mall gem—you literally can’t see it from the street due to the stairwell—specializes in jokbal, or braised pig trotters. Unlike bossam, which is basically thicker, uncured bacon served with kimchi and other accoutrements, jokbal is slightly harder of a sell among non-Korean diners. Jang Choong Dong’s jokbal, however, lacks the rubberiness of inferior versions of the dish, with tender, beautifully brined meat and soft, jelly-like skin with plenty of give. The restaurant serves the meat with a wonderfully garlicky housemade kimchi, lettuce leaves, kimchi-style radish, garlic, jalapeño and ssamjang, a spicy mix of fermented soybean paste and gochujang. It’s an utter joy to mix up the exact combination of each veggie-wrapped piece of jokbal. Better yet, bring a friend or three and order Jang Choong Dong’s equally competent, ultra-moist bossam to get the best of both worlds. Other menu highlights include the spicy acorn noodles and the soondae, or Korean-style blood sausage—but first-timers are definitely missing out if they decide to skip the jokbal.