BUSAN STYLE NAKGOPSAE・JAPAN

Japan's first Busan-style Nakgopsae restaurant

A Busan favorite, now in Japan.

Octopus, beef intestine and shrimp, simmered together in a Busan-style Nakgopsae.

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Est. Osaka · 정낙지

About JeongNagchi

From Busan to a table in Japan.

The cooking at JeongNagchi started at a family table, in the kitchen of a Korean mother and grandmother. The way they worked, the way they prepared for each season, the care never to waste anything — that everyday cooking is still the base of the brand.

Later, we travelled across Korea and discovered the food of each region. The same dish changes with the place, its ingredients and its balance. That variety is what makes Korean cooking so rich, and we learned it one trip at a time.

The place that stayed with us most was Busan. Octopus and shrimp in the markets, the smell of pots simmering along the alleys. There we learned Nakgopsae and the food culture around it, and saw how much this dish belongs to the city.

That is what we serve here in Japan. We choose the ingredients, prepare the tateggi and watch the heat, with respect for what was passed down to us and what we learned in Korea. JeongNagchi exists to pass Korean food on with that same care.

The Nakgopsae

Octopus, beef intestine and shrimp, in one pot.

Nakgopsae takes its name from its three ingredients: nakji (octopus), gopchang (beef intestine) and saeu (shrimp). Texture, richness and a clean finish — the pot only comes together when all three play their part.

Octopus · 낙지

Octopus

The texture at the centre

The star of Nakgopsae. Its springy bite sets the rhythm of the pot, and as it cooks it lends the broth a clean, gentle sweetness. High in protein and low in fat, it has long been a favourite in Busan.

Gopchang · 곱창

Beef intestine

Richness and depth

Its fat melts slowly into the broth, giving the pot body and a quiet sweetness. It rounds off the heat and adds the depth that octopus alone cannot. In Korea it is also loved as a dish that keeps you going.

Shrimp · 새우

Shrimp

The flavour that ties it together

The shells release a clear, savoury stock that links the octopus and the beef intestine. Firm and naturally sweet, shrimp leaves a clean finish after the heat.

Vegetables

Spring onion, onion, garlic chives and garlic. The sweetness of onion, the aroma of the greens and the punch of garlic bring the three main ingredients together.

Our Craft

Four principles behind every Nakgopsae.

We cook Nakgopsae every day, and it has to taste the same every time. These are the things we never change.

Tateggi, aged for depth

Several Korean chillies, aromatic vegetables and seasonings are blended in one batch. About two days of ageing takes the edge off the heat and lets the flavour and aroma settle.

Our own Korean chilli blend

Coarse and fine chillies from different regions, mixed to our own ratio. The blend brings out the sweetness and aroma behind the heat and keeps the finish gentle.

A broth made in house

Octopus, beef intestine and shrimp each release their flavours at different stages of cooking. We watch for the point where they meet, so the broth stays clean to the last spoonful.

Ingredients chosen daily

Seafood, vegetables and spices brought from Korea. Every delivery is checked by hand, and only the best of the day goes into the pot.

Signature

Our Tateggi

Tateggi defines the flavour of Nakgopsae.

At JeongNagchi we make our own, built on several Korean chillies with aromatic vegetables and seasonings blended to our own recipe.

It is not made to be spicy for the sake of being spicy. We build it so the octopus, beef intestine and shrimp come together naturally, with body, aroma and a good finish.

As the ingredients cook, their flavour melts into the tateggi and the pot gains its depth.

Letting each ingredient show its character, and staying enjoyable to the last bite — that is what we look for in our tateggi.

How to Eat

How to enjoy Nakgopsae.

01
Wait until it simmers
Let the pot simmer until the aroma rises. Please wait a moment before you begin.
02
Our staff finish it for you
When the moment is right, our staff finish the pot so it is ready to eat. From here, choose how you would like to enjoy it.
03
With rice
Spoon the simmered Nakgopsae over rice. Enjoy the rich, savoury broth and ingredients mingled with every grain.
or
04
Straight from the pot
Taste the octopus, beef intestine and shrimp just as they are, with the broth that has absorbed all their flavour.
05
Finish with pokkeumpap
After the pot, we fry the remaining broth and ingredients with rice, gim, garlic chives and flying-fish roe. Add cheese if you like.
or

What we serve.

Busan-style Nakgopsae simmered in signature tateggi

Signature · 01

Nakgopsae낙곱새

Octopus, beef intestine and shrimp simmered in our signature tateggi — the Busan-style Nakgopsae our brand is built on.

Alternative Signature · 02

Nakssamsae낙삼새

Octopus, pork belly and shrimp simmered in our signature tateggi. A second Busan-style pot with a flavour all its own — different from Nakgopsae, yet just as rewarding.

Busan-style Nakssamsae with octopus, pork belly, shrimp and garlic chives simmered in signature tateggi

Spice Level · 03

Spice level

Choose from four levels of heat.

Mild순한맛Gentle heat, so the ingredients come through clearly.
Medium보통맛Our most popular level, closest to how it is eaten in Busan.
Hot매운맛Properly spicy, with the depth of the broth still coming through.
Extra hot아주 매운맛The heat of a Busan street stall, for those who want it.

Toppings · 04

Toppings

Add any of these to your pot. Ramyeon, glass noodles (dangmyeon) and udon can be added as well.

Octopus낙지
Beef intestine곱창
Shrimp새우
Samgyeopsal삼겹살
Oyster굴
Cod milt (winter only)대구알
Ramyeon noodles라면 사리
Glass noodles (dangmyeon)당면
Udon noodles우동 사리

Finishers · 05

To finish

Pokkeumpap (fried rice)

볶음밥

Fried rice finished in the pot with the remaining broth and ingredients, plus gim, garlic chives and flying-fish roe. A satisfying final course — add cheese if you like.

A La Carte · 06

Small plates

Japchae

잡채

Korean glass noodles stir-fried with vegetables, finished to bring out the flavour of the ingredients. A classic Korean side dish with a smooth, springy bite.

Bibimbap

비빔밥

Rice topped with seasoned vegetables, meat and egg. Mix it all together at the table and every spoonful carries the crunch of the vegetables and the seasoning.

Bossam

보쌈

Slow-boiled pork, sliced thin and served with condiments and our house miso. A Korean classic best enjoyed wrapped up in one bite.

Buchu jeon

부추부침개

A pancake packed with garlic chives — aromatic, crisp on the outside and chewy within.

Kimchi jeon

김치부침개

A pancake made with plenty of aged kimchi folded into the batter and pan-fried until fragrant and golden. Tangy, savoury and moreish.

Minari jeon

미나리부침개

A pancake made with plenty of minari (water dropwort), keeping its fresh green aroma and crisp bite.

Noodles · 07

Noodles

Jajangmyeon

짜장면

A Korean-Chinese noodle dish topped with chunjang, a dark fermented black bean sauce wok-fried with pork and vegetables. Rich, savoury and full of umami.