A very familiar pupu dish served alongside the more common fish poke. This variation adds the spicy flavors more familiar with Korean recipes. Our markets readily have available ready to eat tako, perfect to use in this recipe cutting down the cooking time by an hour ! Feel free to adjust the sauce to your taste.
1 lb. tako (octopus), cleaned*or ready to eat
1 Japanese seedless cucumber, thinly sliced
2 TB salt as needed
1 c. ogo (seaweed), ready to eat
1 small Maui onion, thinly sliced
4-5 stalks green onion, chopped
¼ c. Aloha shoyu, as needed
¼ c. white vinegar
2 TB kim chee paste, as desired
2 TB ko choo jang sauce, as desired
2 tsp. salt
2 tsp. kochukaru (Korean red pepper), as desired
* If preparing fresh octopus; clean well; cutting out eyes and beak. Remove ink sac and intestines. Rinse octopus well. In a large saucepot over medium heat; bring water (enough to completely cover octopus) to a boil. Place octopus into boiling water. Reduce heat. Simmer 50-60 minutes until the thickest part of octopus is fork tender. Rinse immediately under cold water. Wipe away outer slimy tissue from tentacles. Slice as needed.
In a mixing bowl; toss cucumbers in 2 TB salt; allow to sit 15-20 minutes. In a mixing bowl; combine sauce ingredients. Set aside. Rinse cucumber well; removing access liquid. Transfer into a mixing bowl. Toss cucumber with tako, ogo, onions and sauce mixture. ingredients.
Taste for seasoning, adding additional soy sauce or kim chee paste as desired. Serve immediately or refrigerate.Serves 4-6.
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