Nakji (long arm octopus) is a kind of octopus caught on the shores of NorthEast Asia and Eastern Russia. It’s head is comparatively small and oval, and its arms long and thin.

Koreans use nakji to make spicy stir-fried octopus (nakji-bokkeum), soup, stew, porridge, fermented salted octopus, and pancakes. I also prepare a live one raw for my family. It’s a real delicacy!

Frozen nakji can be found at any Korean grocery store, in the frozen section. Fresh are harder to find outside of Korea.

Recipes that use nakji (long arm octopus):

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