Jokbal is skin, fat and tendon around a little meat, and the braising does not change that ratio. 250g of slices is 470 calories with 32g of fat, and most of the fat sits in the skin layer everyone likes best. The upside is 42g of protein, which is more than a serving of samgyeopsal gives you for 160 fewer calories.
A small order is 700g to 800g and costs 35,000 to 40,000 won, and it arrives with a mountain of sides: lettuce, salted shrimp (새우젓), ssamjang, pickled radish, raw garlic, and often a bowl of makguksu or a small sundae. The sides are cheap on calories, maybe 60 total, but the makguksu that comes in the set is another 400 and the sundae plate 300. The 1,400 calorie order turns into 2,100 for the table quickly.
Bul jokbal, the spicy version tossed in gochugaru sauce and torched, is about 220 kcal per 100g, so 550 per share, because of the sugar in the sauce. Naengchae jokbal with the cold jellyfish salad and mustard dressing is closer to the plain number and the mustard is free.