TAKO POKE (KOREAN-STYLE OCTOPUS POKE)
4 servings
Pronounced “poh-kay,” this version of the Hawaiian raw tuna preparation (see Tuna or Salmon Poke) is spicier, with a bit of tang from the kimchi. This dish is perfect as a summery appetizer or as part of a main course.
Prepare or purchase:
- 1 pound cooked octopus, cut into ½-inch cubes
Meanwhile, whisk together in a medium bowl:
- 3 tablespoons tamari or soy sauce
- 1 tablespoon gochujang
- 1 tablespoon toasted sesame oil
Stir in the cooked octopus along with:
- ½ cup finely chopped kimchi with its juice
- 2 green onions, thinly sliced, or ¼ cup finely chopped sweet onion
- 1 teaspoon toasted sesame seeds
Marinate, covered and refrigerated, for at least 10 minutes and up to 1 day before serving. Serve over bowls of:
- Cooked short-grain rice