A Spicy Temptation, Nakji-bokkeum (Stir-fried Octopus)

1. The History and Cultural Background of Nakji (Octopus)

1.1 Nakji Dishes in the Joseon Dynasty Records of Nakji (small octopus) cuisine date back to the 1600s. According to traditional Korean table setting data from Lampcook, early dishes consisted simply of slicing the octopus and pan-frying it like wild herbs. By the 19th century, people enjoyed raw octopus and dried octopus, while Nakji-jeon (octopus pancakes) were served in the royal court.

In late Joseon culinary records such as Gyuhap-chongseo and medical texts like Dongui Bogam, Nakji was frequently mentioned as seafood that replenishes vital energy and supports weak physical constitutions. Unlike the spicy San-nakji (live octopus) or Nakji-bokkeum (stir-fried octopus) we know today, it was typically prepared as a steamed dish or soup and served to patients or the elderly. (Source: Life Factory)

In Jasan Eobo (The Book of Fish), written by Jeong Yak-jeon (brother of the famous scholar Jeong Yak-yong), it is stated: "Nakji boosts vitality. If you feed three or four Nakji to an emaciated cow, it will quickly regain its strength." This indicates that Nakji has long been recognized as a health food for stamina. (Source: Han Today)

2. The Birth and Evolution of Mugyo-dong Nakji-bokkeum

2.1 The 1960s: The Beginning in Seorin-dong and Mugyo-dong Although Nakji-bokkeum is a modern dish that only appeared in the 1960s, it is a simple and modest dish that feels timeless, as if it has existed for much longer. Its origins are traced back to the formation of the "Nakji Alley" in Seorin-dong, Jongno-gu, in the 1960s. (Source: Visit Korea)

The originator of Mugyo-dong Nakji-bokkeum was Grandma Park Mun-sun’s "Silbijip" (a budget-friendly restaurant), which opened in 1965. When she immigrated to the U.S. in the early 1990s, she sold the business to "Lee Kang-soon Silbijip." Many iconic Mugyo-dong octopus restaurants that dominated the 60s, such as Yujeong-jip, Mijeong-jip, and Daeseong-jip, began to close one by one due to redevelopment in 1980. (Source: Korea Outdoor Watercolor Artists Association)

2.2 The Rise of Famous Restaurants Led by the "Original Grandma Nakji Center," which gained fame early on, numerous specialty restaurants began to fill Mugyo-dong. With the emergence of famous spots like "Original Jobang Nakji," "Ujeong Nakji," and "Lee Kang-soon Silbijip," Mugyo-dong style Nakji-bokkeum established itself as a brand of its own.

"Mugyo-dong Yujeong Nakji," which began business in the Seorin-dong Nakji Alley in 1966, has maintained its tradition for over 55 years, using fresh octopus and a secret spicy sauce. In this way, Mugyo-dong Nakji is more than just a delicious meal; born in the heart of Seoul and spreading nationwide, it decorates an important page in modern Korean culinary culture.

3. The Development of Busan Jobang Nakji

3.1 The Origin of Jobang Nakji "Jobang Nakji" is a restaurant name seen everywhere in Busan. The name "Jobang" is an abbreviation for the "Joseon Textile Company" (Joseon Bangjik), a cotton spinning factory established by the Japanese in 1917 in what is now Beomil-dong, Dong-gu, Busan. It was a massive factory with 40,000 pyeong of land and 3,000 employees. As the area naturally became a bustling downtown hub, it was called "In front of Jobang" (Jobang-ap). (Source: Korea Food Service News)

Restaurants in this "Jobang-ap" area became famous for their delicious Nakji-bokkeum, leading to the spread of the name "Jobang Nakji" across the country. Jobang Nakji evolved into a stew-like dish, establishing a style distinct from the Mugyo-dong version.

3.2 Differences Between Mugyo-dong and Jobang Styles While the Nakji-bokkeum generally known across the country is a dry stir-fry with almost no broth, Jobang Nakji transformed into a broth-heavy dish, similar to a hot pot (Jeongol). It also features variations like Nakji rice bowls and Nakji tteokbokki, showcasing the versatility of the dish. (Source: Namuwiki)

Mudflats in front of Jebudo Island also yield a lot of octopuses. The Nakji-bokkeum in this region is characterized by adding garlic and minari (water parsley) to the spicy flavor, creating a pungent kick. This offers a flavor profile distinct from the Nakji-bokkeum often seen in Seoul or the Jobang style of Busan.

4. Nutritional Value of Nakji

4.1 Taurine: The Ginseng of the Mudflats Nakji is so rich in nutrients that it is called the "Ginseng of the Mudflats" or "Ginseng in the Mud." According to the Ministry of Food and Drug Safety, it has a particularly high taurine content of 854mg per 100g, which helps with vision recovery, diabetes prevention, and fatigue recovery. This is 2.6 times the amount found in squid (327mg). (Source: Kormedi, e-Social Times)

As taurine passes through bile, it promotes the absorption and excretion of fats, effectively lowering cholesterol. Therefore, it helps inhibit adult diseases such as cardiovascular disease, arteriosclerosis, heart disease, and stroke. Taurine also aids in liver function recovery, helping with hangovers, and is rich in DHA, which is beneficial for vision recovery and diabetes prevention. (Source: Han Today)

4.2 High Protein, Low Fat Food Nakji has a high protein content of about 16g per 100g, while fat content is less than 1g. It is known to help recover heart and liver functions due to its very high taurine content, replacing the low lipid content. (Source: Life Factory)

The amino acids composing the protein in Nakji are primarily taurine, arginine, and glycine. Taurine and histidine strengthen lung muscles and boost immunity, and the octopus is high in essential amino acids. This high protein content is exactly why Nakji is celebrated as a stamina food. (Source: e-Social Times)

4.3 Various Nutritional Components Nakji contains minerals such as phosphorus, iron, and calcium, as well as amino acids. It is rich in iron, magnesium, zinc, and selenium, and also contains abundant phosphorus and potassium. In particular, the high content of amino acids that aid iron absorption makes it highly effective for blood generation. (Source: e-Social Times)

Nakji is rich in betaine, a component with anti-inflammatory properties, which gives it a unique sweet and savory flavor (umami). This is why Nakji stir-fried with spicy gochujang (red chili paste) is so popular. Additionally, it contains a large amount of riboflavin, an essential nutrient for the metabolic process of skin regeneration; this promotes skin healing, soothes the skin, and strengthens hair and nails.

The Bonchoseo records that Nakji strengthens the stomach, comforts the five internal organs, has blood-replenishing and tonic effects, and strengthens the bones. (Source: e-Social Times)

5. Selecting and Preparing Nakji

5.1 How to Choose Fresh Nakji When choosing Nakji, look for ones that are grayish in color, have strong suction power in their suckers, and move actively. Additionally, a fresh octopus has bulging eyes. Medium-sized octopuses—neither too big nor too small—taste the best, so it is recommended to select a medium size. (Source: Money Today)

In Korea, both imported and domestic live octopuses are distributed. Although Chinese octopuses and domestic ones look similar, domestic octopuses are more expensive, so it is good to know what you are selecting.

5.2 How to Prepare Nakji The preparation method is as follows: ① Cut the connecting part behind the head and sweep downwards with your hand to remove the internal organs. ② Finish removing the organs by cutting with scissors or tearing with your hands, then pull further down to remove the eyes. ③ Since there is mud and debris in the suckers, you must rub them vigorously with flour or salt to wash the impurities away. ④ Once prepared, scrubbing the octopus firmly with salt and rinsing it while rubbing vigorously is a great way to revive its firm texture and eliminate any fishy smell. (Source: Money Today)

The charm of fresh octopus lies in its tender texture. Knead it thoroughly with coarse salt or flour, but be sure to remove the head before kneading, as the ink sac may burst inside.

6. Nakji-bokkeum (Stir-fried Octopus) Recipe

6.1 Blanching the Octopus The reason for blanching the octopus is to prevent water from releasing during stir-frying and to cook it quickly so it remains tender. To keep fresh octopus tender, blanch it in boiling water for less than 30 seconds. If you plan to eat the head separately, you can leave the body in the water a bit longer.

Stir-frying the octopus after blanching prevents excess water and keeps the texture tender. If you stir-fry raw octopus without blanching, moisture will seep out, making the dish soupy. This turns the dish into "Braised Octopus" rather than "Stir-fried Octopus," forcing you to boil it until the water evaporates (which overcooks it). (Source: Namuwiki)

Since octopus becomes tough when overcooked, it is best to lightly cook it and eat it immediately. The key to Nakji-bokkeum is frying it quickly.

6.2 Making the Sauce The core of Nakji-bokkeum is the sauce. The basic ingredients are as follows:

• Red chili powder (Gochugaru): 3 spoons
• Red chili paste (Gochujang): 1 spoon
• Minced garlic: 1/2 ~ 1 spoon
• Cooking wine (Mirin): 1 spoon
• Soy sauce: 6 spoons
• Sugar: 3 spoons

Based on 2 tablespoons of soy sauce, about 1 tablespoon of chili powder is standard, but you can add a few more tablespoons according to personal preference. Adding ginger powder is also good. For a more intense sweetness, some add corn syrup or plum extract to the seasoning mix.

Note on style: For Squid Stir-fry (Ojing-eo bokkeum), gochujang is used to make the sauce slightly thick and sticky so it can be eaten with rice. However, for Nakji-bokkeum, the intention is to eat the octopus itself seasoned, so the "fundamental" (Mugyo-dong) style does not use gochujang. This is why, unlike squid stir-fry which is often eaten simply over plain rice, Nakji-bokkeum is typically served with bean sprouts and dried seaweed flakes (gim) when mixed with rice. (Source: Namuwiki)

6.3 Cooking Sequence ① Grease a pan and stir-fry 2 spoons of minced garlic to bring out a savory garlic aroma. ② Over low heat, add the sauce and stir-fry for about 1 minute, then add onions and cabbage and stir-fry. ③ When the onions are cooked, add the octopus, green onions, and Cheongyang chili peppers. Stir-fry quickly so the sauce and ingredients mix well, then turn off the heat and drizzle with sesame oil. ④ Place the Nakji-bokkeum on a plate, sprinkle with sesame seeds and chopped scallions, and serve with plain noodles (Somyeon) on the side.

6.4 Cooking Tips

• If you prefer the octopus to be heavily seasoned, you can drain the prepared octopus and marinate it in the sauce for a while before stir-frying.
• If you want a sharper, spicier taste, add more Cheongyang chili peppers or increase the amount of chili powder slightly.
• Adding bok choy or mushrooms adds diverse textures, creating a richer dish.
• Mixing the stir-fry with noodles, udon, or rice is a delicacy in itself. We also recommend making fried rice with the remaining sauce after you finish eating.

References and Sources

1. Wikipedia - Nakji-bokkeum entry
2. Lampcook (lampcook.com) - Grilled/Stir-fried Octopus Table Setting
3. Korea Food Service News (2023.11.23) - Nakji-bokkeum Recipe and Origin of Busan Jobang Nakji
4. Namuwiki - Nakji-bokkeum entry
5. A-mazing-T SITE - Mugyo-dong Nakji-bokkeum Recipe and History
6. Korea Outdoor Watercolor Artists Association - History of Mugyo-dong Nakji Alley
7. Seoul Sarang (Seoul City Monthly Magazine) - Mugyo-dong Nakji-bokkeum Culture
8. Visit Korea (korean.visitkorea.or.kr) - Seoul Jongno Nakji-bokkeum Alley
9. Life Factory - Efficacy and History of Nakji
10. Han Today (2020.04.14) - Ginseng of the Mudflats, Taurine Content and Efficacy
11. Doctor Now (2023.09.11) - Taurine Efficacy, Side Effects, Representative Foods
12. e-Social Times (2023.04.05) - Nakji Analysis: Good for Immunity, Anemia, High Blood Pressure
13. Kormedi (2013.10.13) - Nakji that raises even a fallen cow, what are its benefits?
14. Money Today (2019.06.14) - Connecting Sea Information: From Efficacy to Preparation of Nakji
15. Asia Economy (2023.06.10) - Found the reason why Nakji raises a fallen bull

※ This article was written by synthesizing information from the sources above, and reliability was secured by cross-checking the contents of each source.