Authentic Korean Sannakji: A Step-by-Step Guide

Ingredients

  • 1 small octopus (around 2-3 pounds)
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon gochugaru (Korean red chili pepper flakes)
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 green onion, finely chopped
  • Coarse sea salt, for serving

Steps and instructions

  1. Buy a small fresh octopus from a trusted seafood market. Ensure the octopus is alive and energetic because Sannakji requires fresh octopus.
  2. Prepare a large pot of boiling water and submerge the octopus. Boil it for about 30 seconds. This process is just to kill the octopus, not to cook it.
  3. Immediately after boiling, transfer the octopus into a bowl of ice water to cool it down and stop it from cooking further.
  4. Once the octopus is cooled, begin to clean it. Remove the mouth, eyes, and inner parts. Also, remove the slime on the skin under running water.
  5. Chop the octopus into small pieces. The tentacles can continue to wriggle for an hour after death, so be careful.
  6. In a small bowl, mix the sesame oil, sesame seeds, gochugaru, minced garlic, soy sauce, mirin, and green onion. This will be the dipping sauce.
  7. Serve the octopus immediately with the dipping sauce and coarse sea salt on the side.
  8. It's customary to eat Sannakji with soju (Korean alcohol), but this is optional.

Tools for making

  • Cutting board - A sturdy surface for chopping the octopus and preparing other ingredients.
  • Knife - A sharp knife for cutting the octopus into small pieces.
  • Large pot - To boil the octopus briefly before cleaning and chopping it.
  • Bowl - To hold the ice water for cooling down the boiled octopus.
  • Small bowl - For mixing the dipping sauce ingredients.
  • Whisk or fork - To mix the dipping sauce ingredients thoroughly.
  • Plate or serving dish - To present and serve the Sannakji octopus.
  • Seafood utensils - Optional, but helpful for cleaning the octopus and removing any parts that need to be discarded.

Recipe variations

  • Add a squeeze of fresh lemon juice to the dipping sauce for a tangy flavor.
  • Sprinkle some freshly chopped cilantro or parsley over the octopus for a refreshing twist.
  • If you prefer a spicier kick, increase the amount of gochugaru (Korean red chili pepper flakes) in the dipping sauce.
  • For a milder flavor, replace the gochugaru with regular paprika.
  • Experiment with different dipping sauces such as soy ginger sauce or wasabi mayo.
  • Instead of boiling the octopus, you can grill it for a smoky flavor. Baste it with the dipping sauce while grilling for added flavor.
  • If you don't have access to octopus, you can use squid as a substitute. Clean and prepare the squid in the same way.
  • To make it vegetarian or vegan, replace the octopus with firm tofu or tempeh. Cut them into small pieces and marinate them in the dipping sauce before serving.

Recipe overview

Sannakji is a traditional Korean delicacy that's not for the faint-hearted. It involves serving a small octopus, freshly killed and cut into small pieces, with its tentacles still wriggling! While it may sound intimidating, Sannakji is a dish beloved by many for its unique texture and flavor. In this recipe, you'll be guided through every step of preparing Sannakji, from sourcing a fresh octopus to the quick boiling process, cleaning, chopping, and serving. Pair the dish with a savory sauce and a sprinkle of coarse sea salt for an authentic experience. Just remember: chew thoroughly before swallowing to savor the full flavors and ensure safety. One of the joys of trying Sannakji is the adrenaline rush that comes with eating something that's still moving. It promises an unforgettable culinary adventure that's as thrilling to the senses as it is to the palate. Enjoy this adventurous dish with a glass of soju for a truly Korean dining experience.

Common questions

  1. How do I ensure the octopus is fresh? When purchasing the octopus, look for signs of freshness such as clear and glossy skin, vibrant color, and a pleasant oceanic smell. The octopus should also be lively and responsive.
  2. Can I use frozen octopus? Fresh octopus is recommended for Sannakji as it provides the best texture and taste. However, if fresh octopus is not available, you can use frozen octopus. Thaw it completely before boiling.
  3. Do I need to remove the tentacles immediately after boiling? No, you do not need to remove the tentacles immediately after boiling. Wait until the octopus has cooled down in the ice water before proceeding to clean and chop it.
  4. How do I clean the octopus? To clean the octopus, remove the mouth, eyes, and inner parts. Rinse the octopus thoroughly under running water to remove any slime or impurities.
  5. Why does the dipping sauce contain sesame oil, gochugaru, and soy sauce? These ingredients add flavor and enhance the overall taste of the dish. Sesame oil provides a nutty aroma, gochugaru adds a mild spicy kick, and soy sauce balances the flavors with its umami richness.
  6. Can I adjust the spiciness of the dipping sauce? Yes, feel free to adjust the amount of gochugaru according to your preference. You can add more for extra heat or reduce the amount for a milder taste.
  7. Can I make the dipping sauce ahead of time? Yes, you can prepare the dipping sauce in advance and store it in the refrigerator. However, for the best flavor, it is recommended to make the sauce shortly before serving.
  8. What can I serve alongside Sannakji? Traditionally, Sannakji is served with coarse sea salt for dipping and to enhance the flavors. You can also serve it with steamed rice, kimchi, or a variety of side dishes for a complete meal.

Serving dishes and utensils

Origin stories

Sannakji, a famous Korean dish, has a reputation that extends beyond its nation's borders, often evoking a mixture of fascination and apprehension in those who encounter it for the first time. The dish is an embodiment of Korea's love for fresh ingredients, as it features a small octopus served raw and still moving. The name itself translates to "live octopus" in Korean, and this dish has been enjoyed by Koreans for centuries as a testament to their cultural love for seafood. For those brave enough to try, Sannakji offers a unique culinary experience that is said to engage all the senses. In Seoul's bustling food markets, you'll often find lively stalls serving this dish, often paired with a local drink, soju. It's not just the novelty that has made Sannakji popular; many Koreans believe that the dish has health benefits, including improved blood circulation and stamina. However, one should always be careful when eating Sannakji, as the octopus' active suction cups can pose a choking hazard if not chewed thoroughly. This culinary adventure is definitely not for the faint-hearted, but it offers an unforgettable experience of Korean cuisine at its most daring and interactive.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.