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San-nakji (Korean: 산낙지) is a variety of hoe (raw dish) made with long arm octopus (Octopus minor), a small octopus species called nakji in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the giant octopus (Enteroctopus dofleini). [1]
Octopus minor (more strictly Callistoctopus minor), also known as the long arm octopus or the Korean common octopus, is a small-bodied octopus species distributed along the benthic coastal waters bordering China, Japan, and the Korean Peninsula. It lives at depths ranging from the sea surface to 200 metres (650 feet; 100 fathoms).
Nakji bokkeum, and other Korean dishes featuring octopus, are traditionally believed to be good for stamina, strength, and mental acumen. Nakji bokkeum is commonly served atop a bed of steamed rice and/or bean sprouts and topped with sesame seeds.
Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps , pickled ginger, and green onion.
Yeonpo-tang (Korean: 연포탕; Hanja: 軟泡湯) or yeonpo-guk (연폿국) is a Korean soup made with beef, radish, tofu, and kelp stock. [1]In South Jeolla Province, a different soup called yeonpo-tang is made with long arm octopus. [2]
A female octopus has over 2,220 suction cups total on its body, while a male has slightly less. These suckers are muscular and create suction cup force on objects of up to 35 pounds of force.
Octopus is eaten in many cultures, such as those on the Mediterranean and Asian coasts. [175] The arms and other body parts are prepared in ways that vary by species and geography. Live octopuses or their wriggling pieces are consumed as ikizukuri in Japanese cuisine and san-nakji in Korean cuisine.
Nakji-yeonpo-tang – Korean beef or octopus soup dish; Polbo á feira – Galician octopus dish; Polvo à Lagareiro – Portuguese octopus dish; Pulpo a la campechana – Mexican dish made with octopus; Akashiyaki – Japanese round dumpling with octopus filling