Mat-gi-haeng Sa-gye-jeol

One way to really get the fullest flavors out of jjukkumi is to have it in shabu-shabu. This restaurant specializes in seafood that is in season. From May to November, they offer pike eel and from December to May, you can get jjukkumi, which is delivered straight from the fish market in Incheon every two days. If you order a bowl of live jjukkumi you’ll see its eight legs blossoming open like a flower after you put it into the broth. The boiled jjukkumi is incredibly tender and though the broth may look less appealing due to the ink from the jjukkumi, it has a clean yet spicy taste. Enoki mushrooms and a type of Korean spinach called pohangcho goes well with it. Jjukkumi is filling, to say the least, and if you add some noodles to go along with your meal you’ll be stuffed for the rest of the night.