Taste of Korea in Visakhapatnam: Nuinui serves authentic dishes in a cozy setting

The first thing that strikes me as I walk into Nuinui, the new Korean restaurant located in a quiet corner of Kirlampudi layout in Visakhapatnam, is the softness of the space. The palette leans heavily into pinks and muted neutrals, creating a sense of ease that nudges you to slow down. It is not over-designed or self-conscious. There is warmth in the layout, in the placement of Korean script on the walls and in the hum of Korean music playing overhead. The interiors, coupled with the aroma of spices, signals from the outset that this is not a superficial nod to Korean food culture. It is an attempt to present it sincerely.

Nuinui, which translates to ‘sister-sister’, reflects the bond between its founders, Ji Hye Ahn (Gigi) and Junghak Lee (Abby), who are originally from South Korea. Their journey to Visakhapatnam is rooted in personal memory. When Abby visited the city with her brother-in-law, both were unexpectedly reminded of their grandmother’s home back in Korea. There was something about the rhythm of the place, its friendliness, its scale, and its understated appeal that made them feel at home. That connection, as Gigi puts it, was what led them to set up here. “There wasn’t one specific moment before we opened that confirmed our decision,” she tells me, “but once Nuinui began serving, the love and acceptance we received from the people of Vizag truly stood out.”

Korean dish displayed at the newly opened restaurant Nuinui in Visakhapatnam.
| Photo Credit:
KR Deepak

The menu offers a curated mix of Korean dishes that are recognisable to those who have spent enough hours watching K-dramas. Tteokbokki, the chewy rice cakes simmered in spicy gochujang sauce, come in generous portions and deliver a depth that’s more fermented than fiery. Bibimbap is served traditionally with rice, vegetables. Its satisfaction lies in the textural variety of each bite. The jjajangmyeon, a dish of noodles in black bean sauce, is dark, savoury, and a comforting bowl that doesn’t rely on novelty to impress.

Ji Hye Ahn and Junghak Lee at their newly opened Korean restaurant Nuinui in Visakhapatnam.
| Photo Credit:
KR Deepak

I find myself particularly drawn to the chicken japchae, a stir-fried glass noodle dish made with sweet potato starch noodles that are gluten-free. Often served during celebrations in Korean homes, it has a delicate balance of savoury and slightly sweet flavours, with tender chicken and crisp vegetables woven through. One of the popular dishes in the menu is the ramyeon, that comes in steaming bowls with a soft-boiled egg and vegetables.

Nuinui has made adjustments to make the cuisine accessible without compromising its core. “While we stay true to traditional Korean recipes,” Gigi explains, “we’ve made a few adaptations to suit local preferences. For example, we’ve created a vegetarian version of kimchi and modified some of our sauce bases to be vegetarian; whereas in Korea, they would typically include non-vegetarian ingredients.”

A view of the restaurant Nuinui restaurant in Visakhapatnam.
| Photo Credit:
KR Deepak

That sense of accommodation is visible in the dining experience as well. Many guests, the sisters say, are curious not only about the food but also about how to eat it. “We make it a point to explain the dishes and their flavours. Many diners are eager to learn how to use chopsticks. Some even ask us how they can make these dishes at home.” In response to this curiosity, the sisters are planning to conduct cooking workshops soon. “We’ll start with basics like kimchi and gimbap. We want people to experience not just the taste, but also the process behind the cuisine,” says Gigi.

Much of the authenticity is maintained by importing essentials such as gochujang, japchae noodles, black bean paste and sesame oil from Korea. For spice blends, they have experimented with Indian chillies to come as close as possible to the traditional flavour notes. Abby, who leads the kitchen, is responsible for crafting the core elements such as sauces, fermented pastes and kimchi. She also trains the kitchen staff, while Gigi handles the front end, explains the menu to guests and oversees day-to-day operations. The restaurant uses distinctive green tableware, retro-style plates, bowls and cups that evoke the charm of classic diners found throughout South Korea.

Looking ahead, the sisters are preparing to scale thoughtfully. “We’re planning to open a few more outlets across Andhra,” says Gigi. “We’re also working on introducing special lunch offerings that reflect the traditional Korean meal format.”

(Open for dinner. Meal for two ₹1,000).