Nakji (낙지) is the Korean word for octopus. It is a popular seafood ingredient in Korean cuisine, often used in dishes like nakji bokkeum (stir-fried octopus) and nakji jjigae (octopus stew).
Types of Nakji:
- Live Nakji: This refers to octopus that is served alive and often eaten raw, with the tentacles still moving.
- Cooked Nakji: This includes various preparations of cooked octopus, such as stir-fried, grilled, or stewed.
Culinary Uses:
- Nakji Bokkeum: This is a popular dish featuring stir-fried octopus with vegetables, gochujang (Korean chili paste), and other seasonings.
- Nakji Jjigae: This is a spicy and flavorful stew that typically includes octopus, vegetables, and a spicy gochujang broth.
- Nakji Muchim: This is a cold dish of marinated octopus that is often served as an appetizer.
Nutritional Value:
Octopus is a good source of protein, vitamins, and minerals. It is also low in fat and calories.
Cultural Significance:
Octopus is a significant part of Korean culinary culture and is often considered a delicacy.
