(PowerKorea) Jokbal, pig’s trotters cooked with soy sauce and spices, is one of the most common dishes found in Korean restaurants. It is brown in color and smooth and shiny in look. Enjoyed by middle ages and over in the past, young generation recently has joined the feast on hearing from flooding research papers supporting the fact that gelatin rich in pig’s trotters is slowing aging and good for skin.
Jokbal ranked runner-up after chicken on food apps. However, it is such a hassle for dinners which jokbal brand they want to pick since there are hundreds. If you are one of the hassling, you might want to pay attention to Guihan Jokbal famous for trendy interior, neat and deep taste and sophisticated customer services.
Getting into a restaurant, I was impressed by trendy interior and ambience. The impression continued on receiving the food which was neat and I was also surprised by the deep taste and smooth texture. The server was excellent in manners and responded promptly whenever the bell rang. Looking around the restaurant, dinners are from young to middle to old.
I highly recommend you ‘today cooked guihan jokbal’ and ‘spicy fire jokbal’. The former gives a good feel of chewy, sticky and tender and the latter gives a deeply permeated spicy source which does not last long in the mouth for clean finish. Other popular dishes are ‘half-half jokbal’, ‘kodari jokbal’ and ‘kodari bossam’ which come with specially made garlic source.
Thanks to this differentiated recipe, display, interior and services, the flagship restaurant in Donam-dong, Sengdong District, Seoul, makes monthly 200 million won (178,890 USD) sales. Currently, Guihan Jokbal runs 4 directly managed stores alongside 40 member stores with no royalty.
One of the secrets of Guihan Jokbal is at its brainchild machine ‘blood remover’ which is installed in every store. Blood is the very cause of the smell and the smell is the very cause to turn back young generation. Guihan Jokbal’s blood remover removes blood perfectly in 20 minutes. Another secret to reveal is the fact that Guihan Jokbal cooks pig’s trotters around the peak time without mass pre-cooking to give fresh taste to each dinner.
A team of 18 supervisors are assisting newly opened store until it settles down nicely. They are also dispatched to the store where staff left the job suddenly and the store owner does not need to cover this labor cost.
“All Guihan Jokbal stores must be run as restaurant not like a delivery booth. This is because the restaurant that cannot give impression to dinners cannot succeed in delivery also. As part of this effort, the head office does not make money out of interior of the store done by our partners. It is my management philosophy to grow together and alongside” emphasizes Gwon Jeong-chul, CEO of Guihan Jokbal.
Gwon adds that everybody is welcome to be a win-win partner of Guihan Jokbal as long as you have the same goal to share.
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