나즈막한부엌

After leaving his office job, he was unsure what to do next. An older friend was running a restaurant in Dalmaji, and after some persuasion, he opened a location of his own. That was when he renamed it Najeumakhan Bueok. He later took over the original restaurant and has kept it going ever since.

When asked why he keeps going, his answer was simple. It's a taste Busan should never lose.

When asked what the name means, he says, A place where you can come in, relax, and rest awhile. Then he adds, What matters most is feeling at ease. The Korean word najeumakhada means low and quiet. The name captures the kind of kitchen he hopes this will be.

He sticks to one rule. The ingredients have to be fresh. No exceptions. Jokbal is made by simmering a whole pork leg. If the meat isn't fresh, he says, it won't develop its rich, savory aroma. Fresh pork is what keeps every bite tender and fragrant.

He also has a suggestion for travelers. Visitors to Korea often seek out samgyeopsal, gukbap, and milmyeon, but jokbal is traditional Korean food as well. If you spot a jokbal restaurant, step inside and give it a try.