|Place of origin||Korea|
|Main ingredients||Long arm octopus|
|Cookbook: San-nakji Media: San-nakji|
San-nakji (산낙지) is a variety of hoe, or raw dish, in Korean cuisine. It consists of nakji (낙지, Octopus minor) that has been cut into small pieces while still alive and served immediately, usually lightly seasoned with sesame and sesame oil. The nakji pieces are usually still squirming on the plate when served. It can also be served as a whole, live baby octopus.
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.
- Odori ebi, shrimp eaten alive in Japanese cuisine
- Drunken shrimp, shrimp eaten alive in Chinese cuisine
- Ikizukuri, the preparation of sashimi from living animals
- (Korean) "산낙지". National Institute of Korean Language. Retrieved 2017-02-22.
- Joe Warwick. "The truth about Noma's live prawn dish". the Guardian.
- "Eight controversial foods from around the world". The Times of India.
- Yonhap News 2008-01-21 광주서 산낙지 먹다 기도막힌 사고 잇따라
- 5 Korean foods for adventurous eaters Chincha.co.uk