San-nakji
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| Type | Hoe |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Long arm octopus |
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| Korean name | |
| Hangul | 산낙지 |
|---|---|
| Hanja | n/a |
| Revised Romanization | san-nakji |
| McCune–Reischauer | san-nakchi |
| IPA | [san.nak̚.t͈ɕi] |
San-nakji (산낙지) is a variety of hoe (raw dish) made with long arm octopus. Although the octopuses are killed before cut into small pieces and served, the nerve activity in the octopus' tentacles makes the pieces still squirming posthumously on the plate when served. The dish is sprinkled with sesame oil and toasted sesame seeds.
Because the suction cups on the arm pieces are still active when the dish is served, special care should be taken when eating sannakji. The active suction cups can cause swallowed pieces of arm to stick to the mouth or throat. This can also present a choking hazard for some people, particularly if they are intoxicated.
Vocabularies in the two Koreas differ on nakji: South Koreans call a small kind of octopus nakji, while North Koreans call a squid nakji (nakchi in McCune–Reischauer romanization).
Sannakji is served in Korean restaurants that serve sliced raw fish, but it also can be found at bars as a snack to accompany alcoholic beverages, such as soju.
Several incidents of choking on Sannakji have been reported, such as a 2008 incident in Gwangju.
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