Nakji bokkeum 

Nakji-bokkeum or stir-fried octopus is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first being introduced in the early 1960s. While nakji bokkeum is a more modern dish only originating in the 1960s, it is a fairly simple and unassuming dish that feels like it is timeless and far older. The roots of its origins date back to the 19th century wherein octopus was mostly consumed either raw, dried, or pan-fried. Dishes such as nakjisukhoe (leached octopus) and nakjibaeksuk (boiled octopus) were served during the early 20th century. During this time, octopus began to be consumed more frequently due to traditionally perceived health benefits, some of which have been confirmed with modern nutritional science due to octopus being a lower calorie protein and micronutrient source. Other dishes with octopus were also developed from this trend such as yeonpotang (pellucid octopus soup) and nakji-bibimbap (mixed rice with octopus and vegetables). There are several competing claims to be the creator of the dish which is sometimes referred to as "Mugyo-dong nakji bokkeum" after the neighborhood in which it was developed in the early 1960s. Soon, restaurants in the surrounding area adopted the dish, and it had spread throughout most of Korea by the end of the 1970s.

Source: Wikipedia