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Kimchee Tako Poke

Enjoy this recipe from the Electric Kitchen!

Ingredients:

Kimchee Tako Poke

  • 2 tablespoons low-sodium shoyu, or to taste
  • 1/4 cup rice wine vinegar
  • 2 tablespoons kimchee paste, or to taste, available in Asian section of grocery store
  • 1 tablespoon kochujang (fermented red pepper paste) sauce, or to taste, available in Asian section
  • 1 teaspoon sesame oil
  • 1 pound sliced tako (octopus), cleaned and cooked, available at fresh fish counter
  • 1 cucumber kimchee, thinly sliced
  • 1 cup ogo (seaweed), cleaned
  • 1 small Maui onion, thinly sliced
  • 1/4 cup green onion, chopped
  • 1 large jalapeno, seeded and thinly sliced
  • Salt to taste

Directions:

  1. In a small mixing bowl; combine shoyu, vinegar, kimchee paste, kochujang, and sesame oil.
  2. Set aside.
  3. In a large mixing bowl, toss tako, cucumber kimchee, ogo, onion, green onions, and jalapeno.
  4. Pour sauce over tako mixture and toss gently.
  5. Season with salt and additional shoyu, kimchee paste, kochujang as needed.
  6. Let chill for at least one hour before serving.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
150 calories, 2.5 g fat, 0 g saturated fat, 55 mg cholesterol,1000 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g sugar, 19 g protein

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