The answer is small octopuses, or nakji (낙지).
Jeong Yak-jeon (정약전, 丁若銓) (1758-1816), a scholar and court servant from mid-Joseon times, wrote in his book “Jasaneobo” (자산어보, 玆山魚譜) in 1814 that, “When people fed small octopuses to a sick bull that had collapsed due to a lack of energy, he got up instantly.” In “Jasaneobo,” the oldest book on ichthyology extant in Korea, Jeong categorized hundreds of kinds of sea animals and recorded the characteristics of each species. Jeong was the older brother of Jeong Yak-yong (정약용, 丁若鏞) (1762- 1836), a distinguished Confucian thinker and writer in Joseon times.
Small octopuses, or Octopus minor, are known for their nutritional value, as they are high in protein, low in cholesterol and low in calories. They help with detoxification in the liver, ease fatigue and boost the metabolism, as they contain the same amount of taurine as 600 grams of ginseng.
In the “Dongui Bogam” (동의 보감, 東醫 寶鑑), or, “The Principles and Practice of Eastern Medicine,” a well-known traditional medicine book from Joseon times, Heo Jun (허준, 許浚) (1539-1615) wrote that, “This creature, named ‘nakje,’ has a gentle character. It has a sweet taste and is not toxic.”
In Korea, most small octopuses are caught in the western Yellow Sea. The best quality small octopuses are the ones caught in autumn. People categorize small octopuses into “ordinary” small octopuses and then “sebal” small octopuses. Sebal small octopuses got their name because they have thin and log legs. People eat sebal small octopuses by making a soup or eating them raw to enjoy the sweet taste. However, they cook ordinary small octopuses to make a stir-fry or else roast them. Spicy stir-fried small octopus, or nakji bokkeum, is a popular dish that harmonizes between the soft and chewy octopus meat and the hot and spicy seasoning.
Nakji bokkeum or spicy stir-fried small octopus is a special dish made from soft small octopuses cut into bite-sized pieces and seasoned with spicy chili powder and chili paste, accompanied by vegetables. It’s a popular menu item for many people and goes well with strong drinks.
*** How to make nakji bokkeum
The main ingredients for nakji bokkeum are small octopuses, red and green chilies, a few cloves of garlic, green onions and an onion.
** How to make nakji bokkeum
450 grams (2.25 octopuses) small octopus
12 grams (1 tablespoon) salt
14 grams (2 tablespoons) flour
100 grams (0.5 heads) onion
25 grams (1.5) green pepper
20 grams (1) red pepper
13 grams (1 tablespoon) oil
4 grams (1 teaspoon) sesame oil
Seasoning Sauce:
6 grams (1 teaspoon) soy sauce
19 grams (1 tablespoon) red pepper paste
14 grams (2 tablespoons) ground red pepper
4 grams (1 teaspoon) sugar
14 grams (1 tablespoon) minced green onion
8 grams (0.5 tablespoons) minced garlic
2 grams (0.5 teaspoons) minced ginger
0.3 grams (0.125 teaspoons) ground white pepper
8 grams (2 teaspoons) sesame oil
Cut the legs of the small octopuses into bite-sized pieces.
** Preparation
1. Turn the heads of the small octopuses inside out. Remove any internal organs and the eyes. Put salt and flour into the meat and clean it thoroughly.
2. Cut the head into pieces that are 6 centimeters long and 1.5 centimeters wide. Cut the legs into 6 centimeter pieces.
3. Trim and clean the onion. Shred it at intervals of 1 centimeter.
4. Seed and wash the green and red peppers. Cut them into diagonal pieces that are 2 centimeters long and 0.3 centimeters thick
5. Prepare the seasoning sauce.
** Recipe
1.Preheat the oil in a frying pan. Stir-fry the onion for 1 minute over high. Add the octopus meat and the seasoning. Fry for 1 minute more.
2. Add the green and red pepper and the sesame oil. Fry for 20 seconds over high heat.
Carrots and other vegetables can be added, depending on taste. Quick frying the veggies on high will give the final dish better color and it will be a bit less watery.
By Yoon Sojung
Korea.net Staff Writer
In cooperation with the Institute of Traditional Korean Food (ITKF)
Recipe from “The Beauty of Korean Food: 100 Best-Loved Recipes”
arete@korea.kr
