Sannakçi

Həmçinin bax: Eating live seafood

Şablon:Ref improve Şablon:Infobox Korean nameSannakci və ya sannakci hoe Koreya mətbəxinə aid yemək növüdür. Üzərinə bir qədər küncür və küncüt yağı tökülmüş, kiçik səkkizayağın ətraflarından ibarətdir. Səkkizayağın ayaqları doğranmış halda olsa da, hərəkət edir. Sannakcinin başqa bir növündə səkkizayaq bütöv şəkildə süfrəyə verilir.

Eating

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.

Language difference

Vocabularies in the two Koreas differ on nakji: South Koreans call a small kind of octopus nakji, while North Koreans call a squid nakji (nakchi in McCune–Reischauer romanization).

Prevalence

Sannakji is served in Korean restaurants that serve sliced raw fish, but it also can be found at bars as a snack to accompany alcoholic beverages, such as soju.

Danger

Several incidents of choking on Sannakji have been reported. One of the latest incidents occurred in Gwangju.

See also

• Odori ebi, shrimp eaten alive in Japanese cuisine
• Drunken shrimp, shrimp eaten alive in Chinese cuisine
• Ikizukuri, the preparation of sashimi from living animals

Further reading

• 5 Korean foods for adventurous eaters Chincha.co.uk

External links

• An English Teacher in Korea's Sannakji Experience 2007/07 blogspot.com