Gilpost · Haeundae-gu, Jung-dong
Haeundae Jjunakjip
해운대쭈낙집 A live-octopus house behind the Haeundae district office, known for jjusam bulgogi — seasoned octopus and thin pork belly on one iron pan
Korean · Haeundae-gu, Jung-dong
Data as of · Published ·
Haeundae Jjunakjip sells live octopus and cuttlefish from a tank by its door, in the makchang lane behind the Haeundae district office. The dish it is known for is jjusam bulgogi — seasoned octopus in the middle of an iron pan with thin-sliced pork belly ringed around it. It is a dining room by day and a drinking house late into the night: visitors and families early, the neighbourhood's regulars after dark. Five posts say it moved here from another district, where it traded under the name Mugunghwa Halmae Jjukkumi. Four to six minutes on foot from exit 1 at Haeundae station. Eleven in the morning to eleven at night, every day. The posts we read run from 10 June 2025 to 29 September 2026.
The basics
| Address | 부산광역시 해운대구 중동1로19번길 9 (중동, 지상1층) 9 Jungdong 1-ro 19beon-gil, Haeundae-gu, Busan |
|---|---|
| Phone | 051-703-9233 as written in the posts 051-747-8340 as registered on the licence |
| Typical spend | ₩12,000 – ₩65,000 |
| Floor area | 46 m² |
| Status | In business |
8 posts say it is walkable from the station.
When it opens
Of 23 posts: 23 wrote Daily 11:00–23:00.
| Open | Daily | 11:00–23:00 23 of 23 posts last seen 2026-09 |
|---|---|---|
| Closed | None 2 of 2 posts last seen 2026-07 |
Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.
These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. 
Place — check hours
What sets it apart
- Sometimes the steamed egg is charged for and sometimes it is not. The board says ₩3,000; seven writers were simply given it and four paid. Nobody explains which happens when — one only jokes that it comes free to the handsome and well-spoken. So do not count on it; treat it as luck. It matters because it is what puts the fire out: two writers say that anything above the mild setting makes it compulsory, and both writers who brought a child say the child ate its rice with this.
- The octopus arrives cooked; the only thing you grill is the pork. Eleven posts describe it: the seasoned octopus comes out of the kitchen already fried, ready to eat, and you turn the thin pork belly around the rim and fold it in. One writer is grateful not to have to wait while hungry; four note that the owner comes over, lights the burner and explains the order of things. The wait is before it lands, not after — two say the kitchen takes a while to fry the octopus, one of them adding that once it came the meal went quickly, while three others found it fast.
- You pick the heat, and people who picked the same heat disagree about it. Mild, normal or hot; four writers put the normal at about a Shin Ramyun. Yet of those who ordered normal, one was sweating and another found it not hot at all. One says even the base level is hotter than expected; another that it barely registers. So we cannot tell you how hot it will be — you tell them when you order. What two do agree on is that it is not the chemical burn that leaves you sore afterwards, and one writer's friend, unwell from the night before, ate the lot and said it sat easily.
What 26 bloggers said
We read all 26 in full. The most common claims are “Friendly staff” (17) and “Would return” (7).
What they liked
Where they disagree
| Spicy | yes 4 · no 10 |
|---|---|
| Food comes slowly | yes 2 · no 4 |
| Roomy | yes 4 · no 2 |
Things you can check on site
| Reachable by transit | 8 of 26 posts |
|---|---|
| Complimentary starter | 6 of 26 posts |
| Relocated | 5 of 26 posts |
| High chairs | 5 of 26 posts |
| Origin labelling posted | 3 of 26 posts |
| Foreign customers in the room | 2 of 26 posts |
| Takes reservations | 2 of 26 posts |
| Takeout | 2 of 26 posts |
| Free refills | 1 of 26 posts |
| Open kitchen | 1 of 26 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The most ordered dish is jjusam bulgogi (쭈삼불고기) — 19 of 26 posts.
The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place
What to order
Sides, and what comes with it
To drink
Parking
14 posts say you cannot park. None say you can.
| Posts saying you cannot | 14 of 26 posts |
|---|
On parking all fourteen posts that raise it say the same thing: there is no car park. That rarely happens. What they offer instead are places to leave the car — the district office, the market, the Gunam-ro lot — and one writer's reasoning: Gunam-ro is cheap, the others are a walk, and a ticket costs more than the fee. The kerb outside is only tolerated at lunchtime, between half eleven and half two, by one account. Several simply tell you to leave the car behind: it is 322 metres from exit 1 at Haeundae station, four to six minutes on foot, and one writer came by subway.
Who came, and with whom
| Date | 5 of 26 posts |
|---|---|
| Family visit | 4 of 26 posts |
| Group visit | 1 of 26 posts |
Getting there
Getting inside
No post says which floor it is on. The registry says ground floor; none of the twenty-six writers says so, or mentions stairs, or a basement, or an upstairs. All they describe from outside is the fish tank by the door and a large cartoon octopus on the sign — visible from down the street, says one, which is how he found it.
Not one post mentions a step, a ramp or a wheelchair. Whether there is a lip at the door, how wide it is, whether a pushchair fits — none of the twenty-six say. That is not "there is none"; it is nobody looked. What they describe is the seating — eight tables of four by one count, comfortably spaced by another, not many by a third — and nothing at all about the gaps between them. Five writers did see the high chairs with their own eyes.
Nobody writes about the toilet from having seen it. Three posts say the men's and women's are separate, but all three are copying the same facilities line off the map entry — booking, separate toilets, takeaway, high chairs, in that order — so we have not counted them. A line in a post is not the same as a look with the eyes. Whether it is inside or out the back, whether it is clean, how many cubicles: not a word in twenty-six posts.
No one mentioned: Second floor · In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.
How to read these posts
- Posts disclosing payment2 of 26 posts
- Posts saying they paid themselves2 of 26 posts
- Posts saying nothing either way22 of 26 posts
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2025-06 | 1 |
| 2025-08 | 1 |
| 2026-05 | 4 |
| 2026-06 | 2 |
| 2026-07 | 9 |
| 2026-08 | 4 |
| 2026-09 | 5 |
What we do not know
- Almost every post about this place was written inside five months — and only two of them say they were paid for. Twenty-four of the twenty-six run from May to September 2026. One carries the hashtag of a Korean sponsored-review agency; another is tagged as a tasting-panel and sponsored review. Neither says so anywhere in its text. Two say the writer paid. The remaining twenty-two say nothing either way, which is not the same as saying there was nothing. We have not thrown any of them out: the accounts differ from one another, the meals are concrete, and they disagree about the food and the heat. We are printing thin evidence and saying that it is thin. Read the seventeen posts that call the owner kind with those five months in mind. Two posts also copy the shop's own blurb about two-hour stock made each morning from anchovy, spring onion and prawn; that is the shop talking, not the writer looking, so we have not counted it.
- Twelve dishes on the board; four of them have anyone's account of eating. The pork-and-octopus pan (nineteen), the nakgopsae pot (seven), one octopus-and-tofu pancake, and the side dishes. The four live-octopus dishes, the three other cuttlefish dishes, and two of the three rice meals — nine in all — have been photographed off the board by many people and eaten by none of them. What we know about those nine is their price and nothing else. There is one near-exception: one writer watched the octopus soup being made at the next table — the live octopus going straight in, cut up there, the owner saying the ink has to be broken into it. She did not eat it either.
- There are two phone numbers. The public business registry gives 051-747-8340; eleven posts all give 051-703-9233. The shop moved here from another district, so the registry may be carrying an older number, or the number of whatever traded here before. We have not been able to confirm which one rings, so we print both — the one in the posts, 051-703-9233, is the more recent.
- Eight posts give the walk from Haeundae station and one writer actually took the subway. The distance is 322 metres; the walk is put at three, four, five or six minutes depending on who is counting, and none of them finds it far (all from exit 1; one measures it instead from the market bus stop, at three minutes). Not one post names a bus route. The place is open until eleven at night, so how people get home from it is a fair question — but the writer who walked in at half past nine had driven.
- The shop's own history comes out differently depending on who is telling it. Five posts agree it moved here; they disagree on whether it is twenty years old or thirty, and on whether it came from Jangsan or from Danggam-dong. Two give the old name as Mugunghwa Halmae Jjukkumi; a third guesses at it. The two that say twenty years and Jangsan are both copying the shop's own blurb, so they are one source rather than two. Thirty years and Danggam-dong comes from one writer reading the sign and the press clippings on the wall. What we can stand behind is that it moved here, and no more.
Sources (26)
Every number above was counted from the posts below.
- 해운대 밥집 쫄깃한 쭈꾸미와 삼겹살의 만남! 해운대 쭈낙집 2026-09-29 · 함께 신나베리⭐️
- 해운대밥집 맛집 해운대쭈낙집 해운대외식추천 2026-09-22 · 대한민국 미식 여행
- 해운대 쭈낙집 본점 | 부산 해운대 쭈꾸미, 낙지 요리 전문점 2026-09-07 · 맛있는 순간
- (리뷰) 해운대 중동 쭈꾸미 맛집 [해운대 쭈낙집], 쭈삼불고기가 정.... 2026-09-07 · 나끼의 블로그
- 해운대역 밥집 생물쓰는 해운대 쭈꾸미 맛집 해운대쭈낙집 포장 가.... 2026-09-03 · 언니랑 떠나자
- 해운대역 맛집 해운대쭈낙집, 비오는날 쭈삼불고기와 낙곱새전골 2026-08-31 · 쩡이의세상 · via Daum
- 후기가 너무 좋아서 후기믿고 방문한 낙곱새 맛집 해운대쭈낙집 내돈내산후기 2026-08-30 · 희린이의 블로그 · via Daum
- 해운대쭈낙집 본점 해운대역맛집 찐맛집 해운대쭈꾸미 2026-08-28 · ♡ BEBETOKI ♡ 맛집여행
- 해운대역맛집 20년 내공의 매콤한 쭈삼불고기, 해운대쭈낙집 본점 2026-08-23 · §해바라기의 행복한 라이프§
- 해운대 쭈낙집 본점 | 해운대맛집 해운대밥집 해운대술집, 20년 전통.... 2026-07-27 · ️오토바이 타고 방랑하는 세현군의 블로그
- [해운대 밥집] 부산 낙곱새, 쭈삼불고기 맛집은 ‘해운대 쭈낙집’ 2026-07-27 · 아롬의 방방곡곡유람기
- 해운대맛집 [해운대쭈낙집 본점] 싱싱한 쭈꾸미와 만능 소스 우동사.... 2026-07-24 · 오늘도 행복하게 삽니다
- 해운대쭈꾸미 해운대 현지인이 찾는 해운대쭈낙집 2026-07-22 · 러블리수지니의 달달한 하루
- 해운대역 맛집 ‘해운대 쭈낙집’ 쭈삼불고기 맛집 추천 2026-07-18 · 여행의 매력, 일상의 행복
- 해운대 해수욕장 밥집 | 수족관에서 바로잡아서 볶아주는 해운대 쭈.... 2026-07-07 · 어느 오후의 발견
- 부산 해운대밥집 겸 술집 쭈낙불고기에 막걸리 한잔 해운대쭈낙집 2026-07-05 · 매일 걷는 길
- 해운대맛집 쭈꾸미 해운대 쭈낙집 쭈삼불고기 볶음밥 솔직후기 2026-07-03 · 소랭이맘의 맛있는 일상 육아
- 부산 해운대맛집 해운대쭈낙집 2026-07-01 · 아로미의 소소한 일상
- 부산 해운대 낙곱새 맛집 쭈낙집, 밥도둑 인정 해운대맛집 2026-06-21 · 까탈스러운 유선생
- 해운대맛집 밑반찬부터 메인까지 해운대쭈낙집 쭈삼불고기 대패삼.... 2026-06-06 · 동하마미
- 부산 해운대맛집 | 쭈낙집, 낙곱새 현지인 맛집 개미집 왜 가 해운대.... 2026-05-30 · 온전한 내 공간
- 해운대맛집 주꾸미요리 해운대 쭈낙집 본점 2026-05-25 · 나의 일상은 힐링~(경험담, 체험담)
- 해운대밥집 쭈낙집 쭈꾸미맛집 2026-05-13 · 봉자의 여기 저기 거기
- 해운대 낙곱새 맛집 쭈낙집 2026-05-11 · Eternal Journey
- 국제시장, 씨앗호떡, 까사부사노 광안점, 광안대교, 해운대쭈낙집, 해운대 어가횟집, 기네스 해운대점 ) 2025-08-28 · in.my.jeje ◡̈⋆* · via Daum
- 부산 해운대역 낙곱새 맛집 [해운대 쭈낙집] (주차 정보) 늦은 저녁에도 OK 2025-06-10 · 딩귤딩귤★ · via Daum
Of 318 candidate posts we opened 91 and kept 26 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.