Jjukkumi & Nakji World 쭈꾸미와 낙지세상

Regular nakji-deopbap uses frozen Chinese octopus; the tongsan version uses live domestic octopus. Either way, thick arms come stir-fried whole for cutting with scissors, and the juice inside can squirt as you cut. The stir-fry gets spooned into a rice bowl and mixed, and since the sauce is neither hot nor salty, ask for cheongyang chilies when ordering if you want heat. For galnak-jeongol, once the beef ribs and vegetables come to a boil, staff add live octopus and cut it up along with the abalone and ribs. The restaurant used to be called Gochangbok's Nakji Sesang.