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Taegu is a popular Korean appetizer dish, often used in recipes for salads, noodle dishes and pancakes. So popular that almost every seafood department now offers this by the pound along side their poke. There are many variations of codfish now available at our grocery stores. I like both the shredded codfish as well as the squid strips. Sweet, spicy, you can make this dish as wet or dry as you like. You won’t be able to stop eating this.
10 oz. shredded codfish, soaked in water 15 minutes, drained; shreddedor
10 oz. dried squid strips, soaked in water 15 minutes, drained
¼ c. + 2 TB honey, as needed
3 TB ko choo jang sauce, as needed
3 TB sesame seed oil
2 tsp. paprika
1 ½ tsp. gochugaru (Korean red pepper)
pinch red pepper flakes
4 tsp. sesame seeds, toasted, optional
In a large mixing bowl, combine all ingredients well. Add additional ko choo jang or honey as desired. You can make this as wet or dry as you like. Refrigerate 2-3 hours or overnight. Makes 1 1/2 cups.
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