Taegu Ocean Salad Linguini

A very common and well liked pot luck salad recipe. I prefer using the more sturdy linguini or spaghetti than the traditional somen or soba noodles. You won’t need much dressing as the pasta picks up the flavorings from the taegu and ocean salad as well. It’s a great dressing to simply have on hand.





Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: | Ready In: 15 minutes
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Taegu Ocean Salad Linguini

1 (16 oz.) pkg. linguini, break in ½, cooked according to package directions, drained

6 oz. seasoned taegu (Korean spicy codfish)
2 Japanese cucumbers, sliced lengthwise, ¼ -inch diagonal slices
16 oz. imitation crabmeat, shredded
8 oz. seasoned ocean salad
½ (1.9 oz) btl. nori furikake


½ c. Aloha shoyu

1/3 c. rice wine vinegar

1/3 c. vegetable oil

¼ c. honey

¼ c. sugar

1 TB sesame seed oil

2 tsp. sesame seeds, toasted, crushed
garnish: chopped green onions

how to serve:


In a dressing bottle; shake together dressing ingredients well. In a mixing bowl; combine linguine with taegu, cucumbers, crabmeat and ocean salad. For service: toss with furikake and dressing as desired. Garnish with green onion.Serves 8-10.

Nutritional Information:

There are no nutritional values recorded for this Taegu Ocean Salad Linguini recipe.

User Reviewsview all rating
Reviewed on: May 5, 2015 By
This worked out great. I used vegeten instead of kamabuko. The best part, I can make it ahead and put in the dressing and let it marinate and it does
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