San-nakji

San-nakji is a variety of hoe, or raw dish, in Korean cuisine. It consists of live nakji (a small species of octopus) that has been cut into small pieces and served immediately, usually lightly seasoned with sesame and sesame oil. The dish is known for its unique texture and freshness, as well as the slight risk involved in eating it, as the suction cups on the octopus' tentacles can stick to the mouth or throat, posing a choking hazard.

History

The practice of eating live seafood in Korea dates back to ancient times, and is rooted in the belief that consuming food in its most natural state will provide the most health benefits. The specific tradition of eating san-nakji is believed to have originated in the coastal regions of the country, where octopus is plentiful.

Preparation

The preparation of san-nakji is simple but requires skill. The live octopus is quickly and cleanly cut into small pieces, which are then immediately served to the customer. The dish is usually lightly seasoned with sesame and sesame oil to enhance the natural flavors of the octopus. The pieces of octopus are still moving on the plate when they are served, which is part of the appeal of the dish for many diners.

Cultural significance

San-nakji is considered a delicacy in Korea, and is often served as a special dish at seafood restaurants. It is also a popular choice for anju, or food consumed with alcohol, particularly soju. The dish is often associated with virility and stamina, and is sometimes consumed for its supposed health benefits.

Safety concerns

Eating san-nakji carries a slight risk, as the suction cups on the octopus' tentacles can stick to the mouth or throat. This can pose a choking hazard, particularly if the person is not accustomed to eating this type of food. It is recommended to chew the pieces thoroughly before swallowing to reduce this risk.

See also

• List of seafood dishes
• Korean cuisine
• Sashimi
• Hoe (dish)