Recipe of the Week - Korean Tako Poke
Korean Tako Poke by Chef Sam Choy
Serves 4 to 6 as appetizer
Tako's firm texture and rich taste are complemented by the complex marinade and crunchy onions. The Korean gochujang paste adds an emphatic hot accent. This is an easy homestyle poke; make it, chill it, sit down with a cold drink and some friends, eat poke, and talk story.
If you're ever worried that it might be too hot for you, add the paste a little it at a time and taste after each addition.
- 1 1/2 pounds cooked tako octopus, cut into 3/4-inch dice
- 1/4 cup onion, minced
- 1/4 cup green onion, chopped
- 2 1/2 tablespoons shoyu
- 1 1/2 tablespoons sesame oil
- 1 tablespoon sesame seed
- 1 tablespoon sugar
- 1 1/2 teaspoons gochujang sauce