Sinpung Nakji 신풍낙지

Sinpung Nakji is an octopus specialist in a dedicated three-story building at 220 Daerim-ro in Yeongdeungpo-gu, Seoul, serving stir-fried octopus, octopus rice bowls, pancakes, and hot pot. The first floor is divided between vehicles and a waiting area, while the second and third floors contain broad dining rooms that handle both individual orders and large tables. The signature stir-fry coats thick, long octopus tentacles in red seasoning and a light roasted aroma, preserving a tender but springy chew. Nakji deopbap arrives with rice and stir-fry separated. Diners cut the tentacles with scissors and transfer only the desired amount over the rice. Placing octopus alone on the first section keeps seafood and char clear. Bean sprouts and more sauce can be added later, changing heat, moisture, and crunch. Avoiding one complete pour leaves both white rice and red mixed rice in the same bowl. The self-service area provides cold cucumber soup or seaweed soup for a cool, lightly acidic liquid, plain soft tofu for mild soybean softness, and salad for raw vegetable crunch. Seasoned bean sprouts absorb spicy sauce and add volume and texture without replacing the octopus. The seafood-and-octopus pancake has crisp outer edges, a more oil-rich center, and pieces of seafood that a group can divide. Nakji hot pot shifts away from dry stir-fry toward broth and vegetables simmered at the table. One diner can complete a meal with deopbap and self-service sides. A group can place either stir-fried octopus or hot pot in the center and add a pancake, keeping sauce, broth, and fried batter separate. In the modern multi-level room, the main control comes from how much stir-fry is mixed into rice and when cold soup or tofu is used to lower the heat.