SHINee’s Onew has a surprisingly fiery taste in Korean food.
When asked about his favorite Korean side dish in a Soompi interview, Onew said he was obsessed with nakji-bokkeum (낙지볶음).
And he added one important detail:
He likes it really spicy.
That makes his choice especially interesting because nakji-bokkeum already has a reputation for bringing serious heat.
So what exactly is this bright-red Korean octopus dish?
What Is Nakji-bokkeum?
Nakji-bokkeum is Korean spicy stir-fried octopus.
Small octopus is cut into pieces and quickly stir-fried with a powerful seasoning usually built around Korean chili, garlic, soy sauce and other sweet and savory ingredients.
The result is a dish with several things happening at once:
Tender and chewy octopus, a savory sauce, a touch of sweetness—and plenty of heat.
KBS World notes that the hot and spicy version became popular through restaurants in Seoul’s Mugyo-dong area in the early 1960s and eventually developed into a familiar Korean dish.
Onew Wants It Even Spicier
Here’s the fun part.
Nakji-bokkeum isn’t normally considered mild food to begin with.
Yet Onew specifically said he likes it “really spicy.”
For anyone who associates K-pop idols with carefully prepared salads or trendy café food, that’s a rather different picture.
Onew’s choice is a plate of octopus covered in red seasoning that can have you reaching for your water after a few bites.
What Does Nakji-bokkeum Taste Like?
The octopus itself has a mild seafood flavor and pleasantly chewy texture.
Most of the personality comes from the seasoning.
A typical version balances chili heat with garlic, soy sauce, sweetness and sesame oil. One well-known preparation from Korean food creator Maangchi uses both gochugaru and other savory-sweet seasonings and recommends serving the finished octopus immediately with rice.
And rice is important.
A spoonful of plain rice helps balance the fiery sauce while turning nakji-bokkeum into a filling meal.
Is It Too Spicy for First-Time Visitors?
That depends on your tolerance.
Some traditional versions—particularly the Mugyo-dong style—are famous for being intensely spicy. Historically, restaurants have served milder foods or soups alongside the octopus to balance the heat.
If you’re trying it for the first time, there’s no shame in asking whether the restaurant can reduce the spice.
But if you want to follow Onew’s example?
Go hot.
Really hot.
A Different Korean Food for SHINee Fans
Many visitors to Korea begin with bulgogi, fried chicken, bibimbap or Korean barbecue.
Nakji-bokkeum offers something different.
It’s seafood rather than meat, its texture is distinctly Korean, and the chili-heavy sauce makes it a memorable introduction to Korea’s love of spicy food.
And SHINee fans have one more reason to remember its name.
Onew didn’t simply say he liked nakji-bokkeum.
He wanted it extra spicy.
So if you ever find yourself staring at a bright-red plate of octopus in Korea and wondering whether you can handle another bite, just ask yourself:
Would Onew think this is spicy enough?