📝 About This Recipe
A quintessential Korean delicacy, Sannakji features small octopus (nakji) prepared with such speed and precision that the tentacles continue to move on the plate. This dish is a masterclass in minimalist preparation, focusing on the pristine, oceanic sweetness of the seafood contrasted with nutty toasted sesame oil and a sharp salt kick. It is a thrilling, interactive culinary experience that captures the true essence of coastal Korean sashimi culture.
🥗 Ingredients
The Main Feature
- 2 pieces Live small octopus (Nakji) (Must be extremely fresh and active)
- 3 tablespoons Coarse sea salt (For cleaning and removing mucus)
- 4 cups Ice water (To shock the octopus after cleaning)
The Classic Dipping Sauce (Gireum-jang)
- 3 tablespoons Toasted Korean sesame oil (High quality, dark-roasted preferred)
- 1/2 teaspoon Fine sea salt (Adjust to taste)
- 1 teaspoon Toasted sesame seeds (Lightly crushed to release oils)
- 1 pinch Black pepper (Freshly ground)
Garnish and Aromatics
- 1 stalk Scallions (Finely minced)
- 2 pieces Garlic cloves (Thinly sliced into slivers)
- 1 piece Korean green chili (Cheongyang) (Thinly sliced on a bias)
- 1/4 piece Lemon (Optional wedge for brightness)
- 1 tablespoon Shredded toasted seaweed (Gim) (For a salty crunch)
👨🍳 Instructions
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1
Prepare a large bowl with the ice water and set it aside. This will be used to rinse the octopus and keep the meat firm and translucent.
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2
Place the live octopuses in a deep stainless steel bowl. Sprinkle the 3 tablespoons of coarse sea salt directly over them.
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3
Vigorously 'knead' the octopus with your hands for about 2-3 minutes. This process removes the slimy mucus and any grit from the suction cups while firming up the texture.
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4
Rinse the octopus thoroughly under cold running water until all salt and foam are gone, then submerge them in the ice water for 30 seconds.
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5
Place the octopus on a clean, dry cutting board. Locate the head (mantle) and quickly remove the internal organs, beak, and eyes with a sharp knife.
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6
Working very quickly to maintain the 'live' movement, separate the tentacles from the head. Slice the head into thin, bite-sized strips.
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7
Cut the tentacles into 1-inch (2.5 cm) segments. Speed is essential here; the faster you work, the more active the nerves will remain on the plate.
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8
Immediately transfer the chopped octopus to a chilled serving platter, spreading them out so they have room to move.
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9
In a small dipping bowl, whisk together the toasted sesame oil, fine sea salt, crushed sesame seeds, and a pinch of black pepper to create the Gireum-jang.
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10
Scatter the minced scallions, sliced garlic, and green chilis over the octopus.
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11
Top with a sprinkle of shredded toasted seaweed for extra umami and serve immediately while the tentacles are still 'dancing'.
💡 Chef's Tips
Ensure the octopus is sourced from a reputable live seafood market; freshness is the only way to achieve the signature movement. Always chew the octopus thoroughly and repeatedly to ensure the suction cups do not stick to your throat. Dipping the octopus generously in sesame oil acts as a lubricant, making it easier and safer to swallow. Use a heavy, sharp wooden cutting board; plastic boards can be too slippery for the active tentacles. If you prefer a spicy kick, serve with a side of Chogochujang (vinegared gochujang sauce) in addition to the sesame oil.
🍽️ Serving Suggestions
Pair with a chilled bottle of Soju or Cheongju (Korean rice wine) to cleanse the palate. Serve alongside a bowl of warm white rice and seasoned soybean sprouts (Kongnamul). Include a side of perilla leaves or lettuce to wrap the octopus pieces with garlic and chili. Enjoy as a 'Hoe' (raw) course before a spicy fish stew (Maeuntang). Follow the meal with a hot ginger tea to aid digestion and warm the stomach.