Tako Poke Korean Style

By mrslopes

Ingredients

• Korean-Style Tako Poke
• (From "The Choy of Cooking")
• 2 pounds fresh ogo (edible seaweed)
• 1 pound tako (octopus)
• 1 Maui onion, diced
• 1/2 cup chopped green onion
• 1 cup rice vinegar
• 1/2 cup soy sauce
• 1/2 cup sugar
• 3 tablespoons roasted sesame seeds
• 2 tablespoons bottled Korean kochu jang (hot chile paste), available in Asian markets and the Asian section of supermarkets
• 1 teaspoon minced fresh ginger
• 2 cloves garlic, minced

Preparation

Step 1

Cut ogo in 2-inch lengths. Cook tako and slice. In a mixing bowl, combine all ingredients. Serve very cold at tailgate and backyard barbecues. Makes 6 servings, each 1/2 cup.