Tako Poke Korean Style Recipe 455

TAKO POKE

Tako Poke image

Provided by Robert Irvine : Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)
3 to 4 pound octopus, debeaked
Salt and freshly ground black pepper
1 tablespoon soy sauce
1 English cucumber, peeled and thinly sliced
5 scallions, white and tender green parts only, sliced on the bias
1 red chile, stem and seeds removed and thinly sliced
1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized
Salt, if needed

Steps:

Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
Fold octopus into cucumber/scallion mixture.
Serve at room temperature as a salad.

TAKO POKE KOREAN STYLE RECIPE - (4.5/5)

Tako Poke Korean Style Recipe - (4.5/5) image

Provided by mrslopes

Number Of Ingredients 13

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

Steps:

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.

TAKO POKE RECIPE

Tako Poke Recipe image

Provided by mrslopes

Number Of Ingredients 7

Ingredients

1 pound tako, octopus
1 ripe medium-size tomato, chopped
1 cup chopped cucumber
1/2 cup chopped onion
3 tablespoons soy sauce
1 teaspoon sesame oil
1 Hawaiian red chile pepper, seeded and minced (or 1/2 teaspoon red chile pepper flakes)

Steps:

To clean fresh octopus, turn head inside out and remove ink sac, innards and mouthparts; rinse. To tenderize fresh octopus, freeze, pound or lomi (massage). To cook octopus, in a medium pot, bring enough water to cover octopus to a boil. Lower octopus into boiling water, return water to a rolling boil, then cook 2 or 3 minutes. Drain, plunge into cold water and slice into thin slices. In a bowl, combine all ingredients and mix well. Makes 8 servings, each 1/2 cup.

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