Myeongseong Jjukkumi

About

Lively webfoot octopus eatery near Suyu Station serving spicy stir-fried baby octopus and pork belly on tabletop iron griddles.

Tucked just off Suyu Station behind a bright yellow sign and striped awning, Myeongseong Jjukkumi caters to Gangbuk locals craving the punch of stir-fried baby octopus. Inside, the spacious dining room is outfitted with generous tables centered around built-in burners, welcoming both bustling dinner gatherings and solitary lunch diners looking for a restorative meal. The kitchen anchors its menu on tender, springy *jjukkumi*, coated in a deep red sauce infused with smoky wok aromas rather than artificial spice extracts. Heat levels can be tailored between mild and spicy, though even the standard seasoning carries a noticeable, slow-building warmth. A favorite across the table burners is the *cheolpan jju-sam*, which combines the bouncy cephalopods with sliced pork belly on a broad cast-iron grill. The specialized pan often features dedicated side compartments filled with sweet corn cheese and liquid egg wash that slowly puffs into a custardy side as the meat cooks. To navigate the fire, the banchan spread doubles as a cooling toolkit. Diners construct layered wraps using perilla leaves, sheets of toasted dried seaweed, paper-thin pickled radish, crisp bean sprouts, and refreshing white kimchi. Scoops of flying fish roe and savory seaweed rice balls provide a rich, salty counterpoint to the seafood's peppery glaze. Solo lunch-goers can lean into the *jaengban bul-jjukkumi*, an individual plate piled with fiery wok-tossed octopus paired alongside steamed egg. For shared iron-plate feasts, leaving room at the end is essential: the remaining spicy pan drippings serve as the savory base for self-fried rice, pressed hard against the iron to develop a crackling, scorched crust before the burner is finally turned off.