BLOG POSTS
February 28, 2018
I have never heard of sannakji until today. Reporting on Korean culinary traditions, the New York Times highlights a restaurant called “Blue Sea.” Seafood is the specialty, and among the dishes is sannajki, “raw octopus so fresh that the slices quiver on the plate.” Apparently, for “non-Koreans” who visit Korea, “the dish exists almost exclusively
Read more
