Nakgopsae낙곱새

Nakgopsae takes its name from the first syllables of nakji (small octopus), gopchang (tripe) and saeu (shrimp), and it grew out of Busan's love of stir-fried octopus. In Busan, nakji-bokkeum often goes by the name "Jobang nakji," but Jobang has nothing to do with octopus. It is short for Joseon Bangjik (朝鮮紡織), a textile company founded in Beomil-dong, Busan, in 1917. The company was dissolved in 1969, yet the neighborhood is still known as "Jobang-ap," or "in front of Jobang."

The octopus alley there is said to date back to the Japanese colonial period, when it ran along a narrow lane beside the mill. Factory workers stopped by after their shifts for a meal, and later merchants from the nearby Jayu Market came for a quick bite too. Word of mouth carried the taste beyond Busan to Seoul and the rest of the country.

Add tripe and shrimp to this spicy octopus and you have nakgopsae. There is no clear record of who first came up with the combination or when. Its appeal lies in chewy octopus, rich tripe and sweet shrimp coming together in a single pot.