Hojokban’s bossam and jokbal combo brings together slices of boiled pork belly and soy-braised pig’s feet served with lettuce, cabbage, garlic, and dipping sauces. The kitchen focuses on these traditional pork dishes, aiming for a balance of gelatinous richness from the jokbal and softer, fattier slices from the bossam. Diners assemble wraps or eat the meats plain, alternating textures between the two cuts and using the spicy radish or salted shrimp sauce to keep each bite lively. Local Korean dining maps highlight this combo as a defining order at Hojokban and a good introduction to its pork-focused menu.