📝 About This Recipe
Sannakji is a quintessential Korean raw delicacy featuring a small long-arm octopus, celebrated for its incredibly fresh, oceanic flavor and unique tactile experience. Traditionally served in the bustling fish markets of Noryangjin, this dish is defined by its minimalist seasoning of toasted sesame oil and salt, which allows the natural sweetness of the seafood to shine. While the octopus is technically dead, its highly active nervous system causes the tentacles to 'dance' on the plate, offering a culinary adventure that is as much about texture and movement as it is about taste.
🥗 Ingredients
Main Seafood
- 2 pieces Live small long-arm octopus (Nakji) (must be extremely fresh and active)
- 2 tablespoons Coarse sea salt (for cleaning and removing mucus)
- 1/4 cup Flour (to further scrub the suction cups)
The Dipping Sauce (Gireum-jang)
- 3 tablespoons Toasted sesame oil (high-quality Korean brand preferred)
- 1/2 teaspoon Fine sea salt (adjust to taste)
- 1 teaspoon Toasted sesame seeds (lightly crushed to release oils)
- 1 pinch Black pepper (optional)
Garnish and Aromatics
- 1 stalk Scallions (finely minced)
- 1 teaspoon Toasted sesame seeds (for sprinkling over the top)
- 2 pieces Garlic cloves (thinly sliced into chips)
- 1 piece Korean green chili (Cheongyang) (thinly sliced on a bias)
- 1 piece Lemon wedge (for a bright acidic finish)
👨🍳 Instructions
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1
Prepare a large bowl of ice-cold water. This keeps the octopus firm and minimizes stress on the tissue during the cleaning process.
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2
Place the live octopus in a dry bowl and sprinkle with 2 tablespoons of coarse sea salt. Massage the tentacles vigorously for 2-3 minutes to strip away excess mucus.
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3
Add the flour to the octopus and continue scrubbing. The flour acts as an abrasive that pulls dirt out of the tiny suction cups. Rinse thoroughly under cold running water.
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4
Using sharp kitchen shears or a heavy knife, remove the head (mantle) from the legs. Set the head aside for steaming or stewing, as it is usually not eaten raw in this style.
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5
Locate the 'beak' at the center where the legs meet. Push it out with your thumb and discard it. Remove the eyes with shears and discard.
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6
Lay the tentacles flat on a heavy wooden cutting board. Using a very sharp knife, quickly chop the tentacles into bite-sized pieces, approximately 1-2 inches in length.
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7
Immediately transfer the chopped pieces to a chilled serving platter. You will notice the pieces continue to move; this is normal and expected.
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8
In a small ramekin, whisk together the toasted sesame oil, fine sea salt, crushed sesame seeds, and a pinch of black pepper to create the dipping sauce.
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9
Scatter the minced scallions, sliced garlic chips, and green chili over the octopus pieces.
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10
Finish by sprinkling the remaining toasted sesame seeds over the dish and placing a lemon wedge on the side.
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11
Serve immediately while the movement is at its peak. The dish should be consumed within minutes of preparation for the best texture.
💡 Chef's Tips
Use a wooden cutting board rather than plastic to prevent the suction cups from sticking too firmly during the chopping process. Always chew the octopus thoroughly; the suction cups remain active and can stick to the throat if swallowed whole. If you are squeamish about the movement, a squeeze of lemon juice over the tentacles will cause them to react more intensely at first but eventually settle them down. Ensure your knife is incredibly sharp; a dull blade will tear the delicate flesh and result in a rubbery texture. Only purchase octopus from a reputable vendor that specializes in live seafood to ensure safety and quality.
🍽️ Serving Suggestions
Pair with a chilled bottle of Soju, which cuts through the richness of the sesame oil perfectly. Serve alongside a bowl of spicy Gochujang-based dipping sauce if you prefer more heat than the salt-oil dip. Accompany with crisp lettuce or perilla leaves for wrapping the octopus pieces. Provide a side of pickled radish (danmuji) to cleanse the palate between bites. Enjoy as a 'Sool-anju' (drinking snack) in the late evening for an authentic Korean experience.