Nakjihorong || Grilled Whole Octopus, 章鱼串, 章魚串, テナガダコの丸焼き, 낙지호롱

Nakjihorong is a unique Korean dish where whole baby octopus is skewered and grilled. It’s a popular street food, especially in coastal regions like Jeolla-do.

Here’s how to make Nakjihorong:

Ingredients:

Baby octopus
Soy sauce
Gochujang (Korean chili paste)
Garlic, minced
Green onions, chopped
Sesame oil
Skewers

Instructions:

Prepare the Octopus: Clean the baby octopus thoroughly, removing any internal organs.
Skewer the Octopus: Carefully skewer the octopus onto bamboo skewers, starting from the head and winding the tentacles around the skewer.
Marinate the Octopus: Marinate the skewered octopus in a mixture of soy sauce, gochujang, garlic, green onions, and sesame oil.
Grill the Octopus: Grill the marinated octopus over charcoal or a grill pan until it’s cooked through and slightly charred.
Serve: Serve the grilled octopus hot with a dipping sauce of soy sauce and vinegar.

Tips for a Delicious Nakjihorong:

Fresh Octopus: Use fresh, high-quality baby octopus for the best flavor and texture.
Marinating Time: Marinating the octopus for at least 30 minutes allows the flavors to penetrate.
Grilling Technique: Grill the octopus over high heat to achieve a crispy exterior and tender interior.
Dipping Sauce: A dipping sauce of soy sauce and vinegar can enhance the flavor of the grilled octopus.

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