Nakjijeot || Salted Octopus, 章鱼酱, 章魚醬, テナガダコの塩辛, 낙지젓

Nakjijeot is a Korean fermented seafood dish made from salted and fermented baby octopus. It’s a popular side dish, known for its unique umami flavor and slightly chewy texture.

While it’s not a common home-cooking dish due to its fermentation process, it’s widely available in Korean markets and restaurants.

Here’s a general idea of how it’s made:

Cleaning the Octopus: Baby octopus is cleaned thoroughly and salted.
Fermentation: The salted octopus is then fermented in a mixture of soy sauce, sugar, and other seasonings.
Aging: The fermented octopus is aged for a certain period, allowing the flavors to develop.

How to Enjoy Nakjijeot:

As a Side Dish: Serve with steamed rice or as a banchan (side dish) with other Korean dishes.
As a Flavoring Agent: Use it as a flavoring agent in various dishes, such as stir-fries, soups, and stews.
As a Snack: Enjoy it as a snack with a glass of soju or beer.

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