Korean Tako Poke

This Korean Stlye Tako Poke refers to a Hawaiian delicacy made of octopus and condiments of limu (seaweed), Hawaiian sea salt, chiles and ‘inamona (roasted kukui nut paste).

  • 1kg fresh ogo (edible seaweed)
  • 1/2 kg tako (Tako is the Japanese word for octopus) - To prepare the fresh tako for cooking, Turn the head of a fresh tako inside out, clean and rinse; then cut away the eyes and beak. Tenderize the tako by freezing, with Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object. Or cut half a potato up and put it in a pot along with the tako as it boils to make it tender.
  • 1 onion, diced
  • 1/2 cup chopped green onion
  • 1 cup rice vinegar
  • 1/2 cup Regular Soy Sauce or Lower Salt Soy Sauce
  • 1/2 cup sugar
  • 3 tablespoons roasted seasame seeds
  • 2 tablespoons bottled Korean kochu jang (hot chile paste), available in your Asian supermarkets.
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • Cut ogo in 2-inch lengths. Cook tako as instructed and slice. In a mixing bowl, combine all ingredients.
  • Serve very cold at your family or holiday gatherings.

Have you tried this? Rate it.

Korean Tako Poke Korean Tako Poke Reviewed by Singapore Food Recipes on November 21, 2010 Rating: 5
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