Jjukkumi & Nakji World 쭈꾸미와 낙지세상

Jjukkumiwa Nakji Sesang is a seafood restaurant on Beoman-ro in Haan-dong, Gwangmyeong, serving stir-fried octopus, stir-fried webfoot octopus, and a beef-rib and octopus hot pot. Nakji-deopbap arrives as stir-fried octopus to be transferred into a rice bowl and mixed. The standard and whole-live-octopus versions use different ingredients: the regular dish uses frozen Chinese octopus, while the whole version uses live domestic octopus. Even the regular octopus has substantial, thick arms. They arrive whole enough to require scissors, and liquid held in the flesh can splash while cutting. Despite their thickness, the arms cook to a soft, pliant texture rather than becoming tough. That tenderness remains after the red sauce and rice are mixed. Finely cut vegetables such as cabbage enter the stir-fry, and the sauce is moister, less salty, and less hot than the earlier recipe. Cheongyang chile can raise the heat while leaving the plain seafood flavor recognizable. Nakji pajeon sets springy pieces of octopus in a batter with abundant green onion. Its browned surface, onion stems, and seafood chew appear in the same slice. Galnak-jeongol begins by simmering beef ribs, vegetables, and mushrooms. Live octopus is then placed into the pot, and staff cut abalone, ribs, and octopus into manageable portions. Beef stock, mushroom savor, shellfish, and moisture from the octopus gather in one broth. A set includes kalguksu noodles and dumplings filled with assorted seafood. After the larger solids are eaten, flat noodles and dumpling skins absorb the concentrated liquid. Nakji tangtangi uses finely chopped raw octopus eaten by the spoonful, presenting a cool, moving texture distinct from the cooked stir-fry and hot pot. Mild accompaniments include soft tofu, cold cucumber soup, and seaweed soup. Silken tofu provides a delicate texture, while the chilled acidity of cucumber broth interrupts the red stir-fry. Salad and tofu can also be replenished from a self-service section. In the spacious dining room, octopus appears as a rice mixture, green-onion pancake, raw chopped dish, red stir-fry, and beef hot pot followed by noodles and seafood dumplings. The menu distinguishes not only spice level but also raw versus cooked flesh, dry griddle heat versus broth, and rice grains versus noodle and dumpling wrappers.