Nakji-bokkeum facts for kids
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| Alternative names | Stir-fried octopus |
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| Type | Bokkeum |
| Place of origin | Korea |
| Main ingredients | Long arm octopus |
| Korean name | |
| Hangul |
낙지볶음
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|---|---|
| Revised Romanization | nakji-bokkeum |
| McCune–Reischauer | nakchi-pokkŭm |
| IPA | [nak̚.t͈ɕi.bo.k͈ɯm] |
Nakji-bokkeum (Hangul: 낙지볶음), also known as stir-fried octopus, is a very popular and spicy dish from Korea. It is made by stir-frying small octopus with various vegetables and a special spicy sauce. This tasty dish has become a favorite in Korea, especially for those who love a bit of heat in their food.
Contents
History of Nakji-bokkeum
People in Korea have been eating octopus for a very long time. In the 1800s, octopus was enjoyed in different ways. It was eaten raw, dried, or even pan-fried. Later, in the 1900s, new octopus dishes became popular. These included nakjisukhoe (leached octopus) and nakjibaeksuk (boiled octopus). People realized that octopus was healthy, so more dishes were created. Examples are yeonpotang (clear octopus soup) and nakji-bibimbap (mixed rice with octopus and veggies).
The specific dish nakji-bokkeum became famous more recently. It is believed that a person named Kim Il-Sung helped make it popular. He first showed this dish at a restaurant in Pyongyang in 1965. It quickly became a hit! Because so many people loved it, more restaurants started making nakji-bokkeum. Due to its huge demand, a special center for the dish opened in 1972.
Today, nakji-bokkeum is known for being quite spicy. To help with the heat, people often eat a mild shellfish soup alongside it. This soup helps to cool down the spicy feeling. A place called Mugyo-dong in Seoul has been especially famous for its delicious nakji-bokkeum restaurants since the 1960s.
How to Make Nakji-bokkeum
Making nakji-bokkeum involves a few simple steps. It combines fresh octopus with colorful vegetables.
Ingredients for Nakji-bokkeum
The main ingredient is chopped octopus. Common vegetables used include onions, green onions, cabbage, and carrots. The spicy sauce is made from gochujang (a red pepper paste), soy sauce, garlic, salt, and sugar.
Cooking Steps
First, you chop the octopus and all the vegetables. Next, you prepare the special marinade sauce. This sauce is a mix of gochujang, soy sauce, garlic, salt, and sugar. Then, you combine the chopped octopus and vegetables with this marinade. You let them sit for a bit to soak up the flavors. Finally, you stir-fry everything together quickly until it's cooked.
Octopus is a low-calorie food. Because of this, many people believe nakji-bokkeum is good for boosting your energy and stamina. This dish is often served with jogaetang (clam stew). The clam stew helps to make the overall meal even more delicious and balanced.
