Cheongsol Jjukkumi 청솔쭈꾸미

At lunch, a two-person special pairs stir-fried jjukkumi with clam kalguksu, the griddle stir-fry and the noodle soup served in separate bowls. Cooked over direct flame, the webfoot octopus picks up char on the surface and an even coat of spicy sauce, and the barley rice that comes with it is mixed with bean sprouts, shredded radish and the leftover sauce. Soboro seafood pajeon carries a crumbly, crisp topping that gives the pancake a rough surface. Arrowroot naengmyeon and the big pork cutlet with fruit sauce are not spicy.