Nakji-deopbap is a dish consisting ofstir-fried octopus (nakji) and a side of rice (bap). An extremelyspicy meal with many variations, the basic recipe is typically verysimple. Chopped octopus is stir-fried with sesame oil, green onions,chili pepper, bean sprouts, carrots and cabbage. This mixture is thenadded to a spicy marinade of crushed garlic, soy sauce, sugar, redpepper powder, and gochujang (red pepper paste).
In the case of nakji-deopbap, the dishis served with a side of rice, however other variations are oftenaccompanied by shellfish soup. Both of these sides serve to balanceout the piquant nature of the meal. While a favorite dish in Korea,many foreigners may find nakji-deopbap to be too fiery for their tastebuds, no matter how lightly seasoned the octopus is.
However, for those looking for a bit ofadventure, the Mugyo district (Mugyo-dong) of Seoul is the place tohead for a traditional experience. Nakji-bokkeum (stir-fried octopus)was made popular here in the 1960's, and continues to remain so tothis day. Mugyo-dong is famous for the many nakji restaurants liningits streets.