Octopus sashimi bar in Suyeong, Busan: Dari Yeodeolgae

I went to Dari Yeodeolgae (다리여덟개), near Suyeong Station in Busan, for an early afternoon drink. It is a cooking pub centered on parboiled octopus and octopus dishes, run by an owner who has been cooking octopus for more than 20 years.

How close is it to Suyeong Station, and when did I drink?

The restaurant is on the second floor at 85 Muhak-ro 21beon-gil, 286 m from Exit 11 of Suyeong Station. Parking is not available. I heard it operated in Jwa-dong, Haeundae, for more than 20 years before starting its parboiled-octopus business in Suyeong.

I arrived right at the 3:30 p.m. opening time and was the first customer in. I could have a drink early in the day with parboiled octopus as anju (drinking snack).

What were the atmosphere and seating like?

I liked the atmosphere when I walked in. The space had a dining hall and a small counter.

At first it was just us, but one or two customers came in at a time while we drank. I also saw quite a few people picking up takeout orders.

How much were the parboiled octopus and other dishes?

At the time of my visit, the parboiled octopus was ₩40,000. For an additional ₩12,000, I could have abalone, sea squirt, and sea cucumber with it. I also noted the prices of other signature dishes.

• Cheongyang chili octopus jangyuk (pressed pork) — ₩42,000
• Clam soup — ₩28,000
• Nakyeopsal yukjeon (pan-fried beef slices) — ₩26,000
• Seafood odeng hot pot — ₩32,000
• Whole fried octopus — ₩40,000
• Octopus gambas — ₩34,000
• Odeng soup — ₩19,000
• Cheongyang chili jangyuk (pressed pork) — ₩18,000

Seasonal items listed included fried oysters, fresh oysters dressed with gonowada (salted sea cucumber innards), fresh oysters, and oyster tteokguk (rice-cake soup).

At the time of my visit, there was also a notice that one highball per table would be given for writing a Naver receipt review or an Instagram Story or post.

What came as the basic anju?

That day, I added seafood to the parboiled octopus, then ordered octopus fried rice and hangover ramen as well.

The basic anju included grilled jwi-po (dried filefish), braised quail eggs, stir-fried odeng, clam soup, celery, and carrots.

The grilled jwi-po was warm and tasty. I also liked the braised quail eggs, which made me look forward to the parboiled octopus.

What were the extra seafood and oil sauce like?

The extra seafood with the parboiled octopus was abalone, sea squirt, and sea cucumber. I was satisfied with the value of having all three for the additional ₩12,000.

The dipping oil sauce was topped with Cheongyang chili and garlic. It went well with the seafood and was an especially memorable combination here.

The sea squirt had a deep sea aroma, and the seafood also felt fresh. I ate it with the oil sauce as an accompaniment to soju.

What was the texture of the parboiled octopus like?

While I was eating the seafood, the parboiled octopus arrived. I could try various parts, excluding the eyes and teeth.

Dipped in the Cheongyang chili-garlic oil sauce, it was chewy yet tender, which I really liked. I also liked being able to try different parts of the octopus.

It chewed tenderly and had a savory flavor, so it stood out from the parboiled octopus I had eaten before.

Were the fried rice and hangover ramen worth trying too?

I liked the parboiled octopus, so I added octopus fried rice and hangover ramen. The fried rice was a straightforward kimchi fried rice that suited my taste.

The hangover ramen had plenty of bean sprouts. It was not heavily seasoned, and its broth was refreshing, so it went well as an accompaniment to drinks.

I liked both the texture of the parboiled octopus and the atmosphere. I would like to return when I want an early-afternoon drink with parboiled octopus near Suyeong Station.