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Nakji bokkeum
''Nakji bokkeum'' (hangul: 낙지볶음) is a popular dish in Korea that is new, with origins only dating back two centuries and first being introduced in 1965. It is a form of stir-fried food with chopped octopus.
==History==
The origins of nakji bokkeum date back to the 19th century, where octopus was either consumed raw, dried, or pan-fried. Dishes such as nakjisukhoe (leached octopus) and nakjibaeksuk (boiled octopus) were served during the 20th century, with octopus being consumed more frequently and proven to have health benefits, dishes with octopus were being developed such as yeonpotang (pellucid octopus soup) and nakji-bibimbap (mixed rice with octopus and vegetables).
Granny Park Mu-Sun is believed to be the creator of the dish, which was nicknamed as Mugyo-Dong. She first revealed the dish at a tavern at Korean Export Insurance Corporation located in Seorin-dong, Seoul in 1965. Soon, restaurants adopted the dish and because of the large demand of the dish, she opened a branch named Nakji Center in 1972.
In Korea, ''nakji bokkeum'' is served spicy so people usually eat shellfish soup with it to reduce the sensation of hotness. Mugyo-dong in Seoul has been famous for its delicious ''nakji bokkeum'' restaurants since the 1960s.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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