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.
About the Brand
From Busan to tables around the world.
JeongNagchi is a brand devoted to Nakgopsae, the Korean pot dish loved in Busan. Starting from our restaurant in Horie, Osaka, we want to bring that pot — and its heat — to Japan and beyond.
Origin
From the alleys of Busan
Iron pots hissing, strangers sitting shoulder to shoulder and laughing together. That warmth is where the brand began.
Craft
Keeping to the original way
How the tateggi is blended, how the ingredients are cut, how the heat is managed. We follow what we learned in Busan, the same way in every restaurant.
Future
Growing as a brand
Restaurants, online store, franchise. The format may change, but the taste and the spirit stay the same.
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.
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.
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.
Reservation
Come and try Busan-style Nakgopsae.
JeongNagchi serves Nakgopsae the way it is eaten in Busan. We look forward to welcoming you to our table.
Tel +81 6-6543-3022