How do you actually tell Muneo (문어), Nakji (낙지), and Jjukkumi (쭈꾸미) apart? I have not been able to do so

How do you actually tell Muneo (문어), Nakji (낙지), and Jjukkumi (쭈꾸미) apart? I have not been able to do so

The differences between Muneo (문어), Nakji (낙지), and Jjukkumi (쭈꾸미) always confuse me. Is it just size? Species? The way they’re cooked? Sometimes they all look pretty similar on the plate but I know Koreans make clear distinctions.

But beyond just looks, do they actually taste different? Texture, flavor, how they soak up sauces… curious how much of that plays into what people call them too.

For anyone who grew up eating these or cooks Korean food, how do you tell them apart? Are there any visual clues, texture differences or even regional habits that make it obvious? Would love to hear how people actually think about this.

submitted by /u/letitglowbig
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