Dive into the Flavors of Mokpo: Octopus Delight in Namdo Cuisine

This is a famous part of the Namdo cuisine served in Mokpo. Mokpo’s variant of this dish is notable because the octopus is used whole, and vinegar made from unrefined rice wine is used. First, the octopus is blanched in hot water, then tossed whole with fresh vegetables like onions and water parsley in sweet and sour sauce. When served, the octopus is cut into bite-sized pieces with a pair of scissors. Second, the dish is made into a bibimbap with steamed white rice, ensuring not to skimp on the salad, and take a big bite. Third and last, let the fresh flavors unfold as punctuated by the springy texture of octopus.

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