01
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 Craft
Four principles behind every Nakgopsae.
A brand is only as good as the taste it can repeat. Ingredients, blending, time and handwork — these are the standards JeongNagchi keeps.
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.
02
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.
03
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.
04
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.
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.
or04Straight from the pot
Taste the octopus, beef intestine and shrimp just as they are, with the broth that has absorbed all their flavour.
05Finish 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
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