Nakji Tangtang-i || Chopped Live Octopus, 生剁长爪章鱼, 生剁章魚, 生テナガダコのたたき, 낙지탕탕이 3

Nakji Tangtang-i is a popular Korean dish that involves live baby octopus that is quickly chopped and seasoned with sesame oil and salt. The name “Tangtang-i” comes from the sound made when the octopus is chopped.

Key characteristics of Nakji Tangtang-i:

• Freshness: The octopus is typically served live, ensuring the freshest possible taste and texture.
• Unique Texture: The quick chopping results in a unique, chewy texture that’s both tender and slightly crunchy.
• Simple Flavoring: The dish is primarily seasoned with sesame oil and salt, allowing the natural flavor of the octopus to shine through.

How to Prepare Nakji Tangtang-i:

1. Prepare the Octopus: Live baby octopus is typically used for this dish. It’s important to handle it carefully to avoid injury.
2. Chop the Octopus: The octopus is quickly chopped into bite-sized pieces, often using a special knife. This is where the “tangtang” sound comes from.
3. Seasoning: The chopped octopus is seasoned with sesame oil and salt. Sometimes, a bit of soy sauce or other seasonings may be added, but the focus is on the natural flavor of the octopus.
4. Serving: The dish is typically served immediately after preparation. It’s often enjoyed with other Korean dishes, such as kimchi or other banchan.

Important Note:

• Skill and Caution: Preparing Nakji Tangtang-i requires skill and caution, as the octopus can still move after being chopped. It’s best to let experienced chefs handle this dish.
• Freshness is Key: The freshness of the octopus is crucial for the best flavor and texture.