Nakji bokkeum

Nakji bokkeum is a popular Korean dish primarily made from long arm octopus, known as nakji in Korean. The dish is a type of bokkeum, a broad term encompassing Korean stir-fried dishes.

Ingredients and Preparation

The main ingredient of Nakji bokkeum is nakji, or long arm octopus. The octopus is cleaned, cut into bite-sized pieces, and then stir-fried with various vegetables. Common vegetables used in the dish include onions, green onions, and carrots.

The dish is seasoned with gochujang (Korean red chili paste), soy sauce, garlic, and sesame oil. The combination of these ingredients gives Nakji bokkeum its distinctive spicy and slightly sweet flavor.

Serving and Eating

Nakji bokkeum is typically served with rice and other banchan (Korean side dishes). It can be enjoyed as a main dish or as an anju (food consumed with alcohol).

In Korea, it is common to eat Nakji bokkeum with soju, a popular Korean alcoholic beverage. The spiciness of the dish is said to pair well with the clean and neutral taste of soju.

Cultural Significance

Nakji bokkeum is a well-loved dish in Korea, enjoyed for its bold flavors and satisfying texture. It is often served in restaurants specializing in seafood and is a popular choice for meals shared among friends or family.

The dish is also a common feature in Korean food television shows and dramas, further cementing its status as a staple of Korean cuisine.

See Also

• Korean cuisine
• Bokkeum
• Octopus as food

‎

‎