[3] Jokbal is presumed to have originated from braised pork, a local food of Hwanghae-do, where pigs' legs are boiled.

The current jokbal is a food that started in Jangchung-dong in the 1960s and is known to have been developed by grandmothers from Pyeongan-do and Hwanghae-do for a living.

As jokbal is a dish usually shared by several people, it is generally served in large portions, and as it is greasy and has a strong flavour, Korean diners often eat it as Ssam, wrapped in a piece of lettuce with sauces and other vegetables.

Most also offer other variations, including Busan-style naengchae jokbal, which is served cold and garnished with chilled vegetables.

The amino acid methionine, found in pork, is claimed to counteract the effects of alcohol and prevent hangovers.