Name: Nakgopsae (Busan Octopus, Tripe and Shrimp Pot)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups anchovy-kelp broth; 1 piece dried kelp (dasima), about 4 inches square; 10 large dried anchovies (myeolchi), heads and guts removed; 350g cleaned small octopus (nakji), cut into 2-inch pieces; 250g cleaned beef gopchang or honeycomb tripe, parboiled and cut into bite-size pieces; 250g large shrimp, peeled and deveined; 1 medium onion, sliced 1/4 inch thick; 1 cup napa cabbage, cut into bite-size pieces; 1/2 cup Korean radish, cut into thin matchsticks; 1 small zucchini, cut into half-moons; 2 scallions, cut into 2-inch lengths; 1 red chili, sliced on the diagonal; 1 green chili, sliced on the diagonal; 100g dangmyeon (sweet potato glass noodles), soaked in warm water 20 minutes and drained; 2 tablespoons gochugaru (Korean chili flakes); 1 1/2 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 1 tablespoon fish sauce or soup soy sauce (guk-ganjang); 1 tablespoon maesil-cheong (green plum syrup) or 2 teaspoons sugar; 1 tablespoon mirin or rice wine; 4 cloves garlic, minced; 1 teaspoon ginger, minced; 1 tablespoon toasted sesame oil; 1/4 teaspoon black pepper; 1 tablespoon toasted sesame seeds; 4 bowls cooked short-grain rice, to serve; 1 sheet roasted gim (seaweed), crushed, for finishing rice; 1 teaspoon sesame oil, for finishing rice

Question 1

What is nakgopsae made of?

Accepted Answer

Nakgopsae is a Busan-style Korean jeongol made with small octopus, beef gopchang or honeycomb tripe, shrimp, vegetables, dangmyeon glass noodles, and a restrained gochugaru-gochujang sauce. This version simmers the ingredients at the table, reduces the sauce, and finishes the thickened pot over short-grain rice.

Question 2

How do I keep octopus tender in nakgopsae?

Accepted Answer

Pull the octopus from the nakgopsae after 3 to 4 minutes, as soon as the pieces curl tightly and turn opaque. Let the gopchang, vegetables, shrimp, and dangmyeon continue simmering, then return the octopus for the final minute so it stays tender instead of rubbery.

Question 3

Can I substitute honeycomb tripe for gopchang in nakgopsae?

Accepted Answer

Yes, honeycomb tripe can replace beef gopchang in nakgopsae, but simmer the honeycomb tripe separately until tender before adding it to the jeongol pan. The tabletop cooking time is short, so tripe will not soften in the pot. Gopchang gives a richer, fuller flavor.

Question 4

Do I need a tabletop burner for nakgopsae?

Accepted Answer

A portable tabletop burner is the best tool for nakgopsae because jeongol is arranged raw, brought to a lively simmer, and reduced in front of the table. Use a wide shallow 12-inch jeongol pan so the seafood, gopchang, vegetables, noodles, and sauce cook evenly without overcrowding.

Question 5

Can I make nakgopsae ahead of time?

Accepted Answer

Make the anchovy-kelp broth up to 3 days ahead and mix the gochugaru-gochujang sauce up to 2 days ahead. Clean and parboil the gopchang or tripe earlier the same day. Cut the octopus within a few hours of cooking and pat it dry just before arranging the pan.

Question 6

How do I finish nakgopsae with rice?

Accepted Answer

When most nakgopsae solids are eaten, leave 1/2 cup thick sauce in the pan. Add cooked short-grain rice, crushed roasted gim, and 1 teaspoon sesame oil. Stir and press the rice over medium heat for 2 to 3 minutes until the bottom catches lightly.

Culinary Explorer

Nakgopsae (Busan Octopus, Tripe and Shrimp Pot)

Ingredients

anchovy-kelp broth

dried kelp (dasima)

dried anchovies (myeolchi)

Where cooking meets culture.

Ingredient	Quantity
anchovy-kelp broth	2 cups
dried kelp (dasima)	1 piece, about 4 inches square
dried anchovies (myeolchi)heads and guts removed	10 large