Yujeong Nakji: Seoul's Legendary Spicy Octopus Restaurant Since 1966

Table of Contents

1. The Story Behind Yujeong Nakji
2. Why This Octopus Restaurant Stands Out
3. What Is Nakji, Anyway?
4. Your Nakji Questions, Answered
5. What to Order at Yujeong Nakji
6. The Real Dining Experience
7. How to Get There

The Story Behind Yujeong Nakji

Back in 1966, Kim Soo-man and his wife Kim Soon-deuk opened a small restaurant in Seoul’s Seorin-dong neighborhood. What made them different? They ground their chili powder much finer than anyone else and added starch to the sauce. This simple innovation meant the sauce actually stuck to the octopus instead of pooling at the bottom of the plate.

People loved it. Word spread fast.

Soon, the entire area around Mukyo-dong became known as "nakji alley," with restaurants trying to replicate Yujeong Nakji’s famous spicy octopus. But here’s the thing about family recipes—they’re hard to copy, especially when the founders spent decades perfecting every detail.

When Seoul’s redevelopment forced them to relocate, Yujeong Nakji eventually found its way back to central Seoul in 2018, opening near the Anglican Cathedral in Gwanghwamun. The new location feels purposefully nostalgic. Walk in and you’ll see vintage aluminum trays, old-school glass bottles, and retro tableware that Kim Jung-min (the founder’s daughter and current owner) personally collected from markets across Korea. It’s like stepping into a time capsule of Korean dining culture.

Why This Octopus Restaurant Stands Out

Let’s talk about what makes the food here special. After 55 years, you’d think they might cut corners or modernize the recipe. They haven’t.

Their sauce doesn’t even use gochujang (the red pepper paste you find in most Korean dishes). It’s a proprietary blend that balances spicy heat with sweetness and deep savory notes. The result? You get that satisfying burn without your taste buds going completely numb.

Here’s something that really shows their dedication: they still rinse the octopus with purified water instead of tap water as the final step . Most people would call that excessive. The family insists customers can taste the difference, and honestly, when you’re eating some of the best nakji in Seoul, who’s going to argue?

Every morning, fresh octopus arrives. The cooking technique hasn’t changed. Three generations of the same family have maintained the exact same standards. That kind of consistency is rare.

What Is Nakji, Anyway?

If you’re new to Korean seafood, nakji (낙지) is small octopus—specifically Octopus minor. Traditional Korean medicine texts from the Joseon era praised nakji for its gentle nature and sweet taste. Koreans have long believed octopus boosts stamina and mental clarity, which is why it’s considered a go-to food when you’re feeling tired or stressed.

Think of nakji as Korea’s energy food. There’s even a saying that compares one octopus to an entire ginseng root in terms of health benefits.

The Three Ingredients That Make or Break Nakji

Korean Chili Flakes (Gochugaru, 고춧가루) This is what gives nakji its signature red color and warmth. But gochugaru isn’t just about heat—it’s smoky, slightly sweet, and more complex than regular crushed red pepper. The capsaicin content is believed to boost metabolism. You can find it at any Korean grocery store, or in a pinch, use crushed red pepper flakes (though the flavor won’t be quite the same).

Sesame Oil (Chamgireum, 참기름) That final drizzle of dark, nutty sesame oil? It’s not optional. Made from toasted sesame seeds, it adds richness and helps balance all that spiciness. Good sesame oil should smell intensely nutty the moment you open the bottle.

Fresh Small Octopus (Nakji, 낙지) The star of the show. Nakji is high in protein, low in fat, and packed with minerals like iron and calcium. The best octopus comes from Korea’s Yellow Sea, especially the autumn catch. When it’s fresh, the flavor is mild and slightly sweet. The texture? Tender but satisfyingly chewy—never rubbery when cooked right.

Your Nakji Questions, Answered

What makes this dish uniquely Korean?

Nakji-bokkeum only emerged in the early 1960s, so it’s actually a relatively modern dish. But what makes it distinctly Korean is how it fits into the larger meal. You’re not just eating spicy octopus—you’re balancing intense heat with cooling side dishes, mixing everything with rice, and experiencing contrasting temperatures and flavors all at once.

This is Korean food philosophy in action: harmony through contrast. The fiery octopus makes the crisp, mild banchan taste even better. The cold kimchi cuts through the richness. Every bite is different depending on what you combine.

What are the key ingredients that create this flavor?

Beyond the three essentials above, nakji-bokkeum typically includes vegetables like onions, green onions, cabbage, and carrots, all swimming in a marinade of gochujang, soy sauce, garlic, rice vinegar, and sugar. The octopus and vegetables marinate for hours before being flash-fried over high heat.

That high-heat cooking is crucial. It caramelizes the sauce, keeps the vegetables crisp, and ensures the octopus stays tender. Cook it too long or too slow, and you’ll end up with something rubbery.

How spicy is it really? What does it taste like?

I’d put traditional nakji-bokkeum at about 7/10 on the spice scale. It’s definitely got kick, and you’ll probably break a sweat, but it won’t leave you in tears (unless you’re particularly sensitive to heat).

The dominant flavors are spicy, sweet, and deeply savory, with strong notes of garlic and sesame coming through. The octopus itself tastes mildly sweet with that clean ocean flavor. What people love about Yujeong Nakji’s version is that it’s "deliciously spicy" rather than punishingly hot—there’s actual flavor complexity beyond just burning your mouth.

As for texture, octopus is naturally chewy. That’s not a bad thing—it’s part of what makes it satisfying to eat. Think of it like a very tender calamari but with more substance. When done properly (like at Yujeong Nakji), it should yield easily without being tough.

The dish arrives hot and sizzling. Seriously, it’ll still be steaming when you finish.

What should first-time eaters know?

How to eat it: Nakji-bokkeum usually comes on a bed of steamed rice or bean sprouts, topped with sesame seeds. Don’t try to eat it on its own—mix it with your rice. Use your chopsticks to grab a piece of octopus and some vegetables, then combine it with a bite of rice. The banchan (side dishes) aren’t just decoration—alternate between the spicy octopus and the refreshing sides to balance your palate.

What to expect: That chewy texture is completely normal. You’ll need to chew it properly, and that’s fine. Most places serve something cooling alongside, like clam soup, to help tame the heat. Don’t be shy about drinking water or reaching for more banchan if it gets too spicy.

Cultural context: In Korea, octopus dishes are considered stamina food—something you eat when you need energy or when you’re feeling run down. It’s perfectly acceptable (even expected) to sweat while eating spicy octopus. If you’re not sweating a little, it might not be spicy enough!

What to Order at Yujeong Nakji

Nakji-Bokkeum (낙지볶음) – ₩14,000 Start here. This is the dish that made the restaurant famous—tender octopus in that legendary spicy-sweet sauce with vegetables. It’s what everyone comes for, and for good reason.

San-Nakji Tangtan-i (산낙지 탕탕이) – ₩29,000 For the brave: live octopus that’s been lightly pounded, dressed with sesame oil, quail egg, and green onion. It’s still moving when it arrives Brunch. This is as fresh as octopus gets, and it’s an authentic Korean experience you won’t forget.

Yeonpotang (연포탕) – ₩48,000 A gentler option—octopus in a clear, seafood-based broth with vegetables. Perfect if you want to taste quality nakji without the intense spice level.

Nakji Deopbap (낙지 덮밥) – ₩9,000 (weekday lunch special) The best value on the menu. Stir-fried octopus over rice in a bowl. It’s filling, flavorful, and won’t break the bank.

Hanwoo Nakji-Bokkeum (한우 낙지볶음) – ₩18,000 If you want to splurge a bit, this combines premium Korean beef with octopus. It’s like surf and turf, Korean-style.

They also do excellent pancakes. The Nakji Gamja-jeon (octopus potato pancake) and Nakji Pajeon (octopus and green onion pancake) are both great for sharing, especially if you’re drinking.

The Real Dining Experience

What It’s Actually Like Inside

The restaurant deliberately recreates that 1980s-90s Korean dining vibe with vintage trays, classic glassware, and retro table settings. But it’s not dusty or dated—everything’s clean and well-maintained. During lunch and dinner rushes, the place buzzes with energy. Locals come here often, which is always a good sign.

The service is efficient but not overly formal. Staff might seem busy during peak times, but that’s standard for popular Korean restaurants where turnover is important to serve waiting customers. They’re not being rude—they’re just keeping things moving.

Understanding the Banchan Culture

The moment you sit down, small dishes start appearing. This is banchan (반찬)—the complimentary side dishes that come with every Korean meal. You might get kimchi, seasoned vegetables, pickled radish, fish cakes, and several other items, all meant to be shared.

Here’s what you should know:

1. All banchan is free and you can ask for refills without any extra charge
2. Take small amounts and get more if you want—don’t pile everything on your plate at once
3. Never pick up the small banchan dishes to eat from them directly. Use your chopsticks to transfer food to your personal rice bowl or plate
4. The white kimchi here is particularly good—regulars specifically praise it

Basic Etiquette Tips

Nobody expects you to know every rule, but these basics will help:

1. Rice goes on your left, soup on your right (traditional Korean table setting)
2. Don’t stick your chopsticks or spoon straight up in your rice—this is only done at memorial services
3. The flat metal chopsticks are for picking up food; the spoon is for rice and soup
4. Tipping isn’t expected in Korea—in fact, it might even confuse your server

Honestly, as long as you’re enjoying the food and being respectful, you’ll be fine. Koreans are pretty forgiving of cultural differences when it’s clear you’re making an effort.

How to Get There

Full Address: 서울 중구 태평로1가 60-17 (Taepyeong-ro 1-ga 60-17, Jung-gu, Seoul)

The restaurant is located in the Taesong Building, right across from the beautiful Anglican Cathedral in the Jeong-dong neighborhood. It’s a historic area in central Seoul with great walking streets.

Operating Hours:

1. Monday through Saturday: 11:00 AM – 10:00 PM
2. Sunday: 11:30 AM – 9:30 PM

Getting There by Subway: Take Line 1 or Line 2 to City Hall Station (시청역). Use Exit 4 and walk about 5 minutes toward Deoksugung Palace. The restaurant is near the Anglican Cathedral—you can’t miss it.

Nearby Landmarks:

1. Deoksugung Palace (5-minute walk)
2. Seoul Plaza (3-minute walk)
3. Seoul Museum of Art (10-minute walk)
4. Gwanghwamun Square (12-minute walk)

Parking: Limited street parking available. There are several public parking facilities within a 5-minute walk if you’re driving.

Accessibility: The restaurant entrance has stairs, but wheelchair users can access the space through the Taesong Building’s main entrance, which has level access

Budget: Most main dishes range from ₩9,000 to ₩52,000. Figure around ₩15,000-20,000 per person for a satisfying meal.

Payment: Both cash and cards accepted.

Reservations: They don’t take reservations, so it’s first-come, first-served. Expect to wait during peak lunch (12:00-1:00 PM) and dinner (6:00-8:00 PM) times, especially on weekends.

Pro tip: If you want to avoid crowds, try visiting on a weekday afternoon around 2:00-3:00 PM, or come early for dinner around 5:00 PM.

Yujeong Nakji isn’t just about great octopus—though the octopus really is exceptional. It’s about experiencing a piece of Seoul’s culinary history that’s been carefully preserved for over half a century. Three generations maintaining the exact same recipe because they believe honest food speaks for itself that’s increasingly rare in any city, let alone one as fast-paced as Seoul.

Whether you’re brave enough to try the wiggling san-nakji or you stick with the classic spicy nakji-bokkeum, you’re tasting something that helped define how modern Seoul eats octopus. The restaurant might have moved locations, but the flavors remain exactly as they were when Kim Soo-man and Kim Soon-deuk first opened their doors in 1966.

If you’re in Seoul and curious about authentic Korean octopus, this is where you go. Just remember to save room for that excellent white kimchi.

Planning a Seoul food trip? Make sure to explore the surrounding Gwanghwamun area—it’s packed with other historic restaurants and traditional food spots worth discovering.