Clear Pork Bone Soup made with Namakjip’s signature broth; mixture of vegetable-based anchovy kelp stock and boiled pork leg bone (Sagol) stock, topped with thinly sliced pork butt, boiled and wet-aged at a low temperature.
Dwaeji Gomtang dish with Korean traditional Knife-cut noodle instead of white rice, topped with thinly sliced pork butt, boiled and wet-aged at a low temperature.
Boiled Pork made from various parts of pork, boiled and sliced, prepared and cooked daily to ensure freshness and quality.
We believe that good food makes a better life.
We hope that serving our honest and hearty dish made of fresh and quality ingredients would make your day. No fancy tricks. Because we believe it’s the effort we put in that counts.
We are delighted to announce that our restaurant has been selected by the Michelin Guide. We are very grateful to all our customers who have visited and loved our food. We will do our best to provide better flavor and service. Thank you.
Busan offers a wide variety of dwaeji-gukbap (pork and rice soup), befitting its position as the origin of this dish. Every restaurant adds its own twist to the soup’s broth while staying true to its authentic flavors. At Namakzip, the meat broth features a higher proportion of vegetable broth, so it tastes light and clean rather than heavy. In addition to this iconic soup, the menu includes kalguksu (hand-cut noodle soup) with meat; kalguksu with fresh noodles, both featuring meat broth from dwaeji-gukbap; boiled pork slices; and grilled pork belly. For those wishing to enjoy, amidst a modern dining space, a satisfying dwaeji-gukbap with a minimal aftertaste, Namakzip is the way to go.
W-Square 1st floor (#1068), 145, Bunpo-ro, Nam-gu, Busan, 48515, Republic of Korea
36, Millaksubyeon-ro 17beon-gil, Suyeong-gu, Busan, 48283, Republic of Korea
0507-1383-4882
W-Square 1st floor (#1068), 145, Bunpo-ro, Nam-gu, Busan, 48515, Republic of Korea
Monday : Closed
Tues-Sun: 11:30 – 20:30
Break Time: 15:00 – 17:00