Tako Poke (Korean-Style Octopus Poke)
15m prep 0s cook 25m ready
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.
Ingredients
- 1 pound cooked octopus, cut into ½-inch cubes
- 3 tablespoons tamari or soy sauce
- 1 tablespoon gochujang
- 1 tablespoon toasted sesame oil
- 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
- Cooked short-grain rice
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound cooked octopus, cut into ½-inch cubes
- 3 tablespoons tamari or soy sauce
- 1 tablespoon gochujang
- 1 tablespoon toasted sesame oil
- 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
- Cooked short-grain rice
Let's Cook
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Step 1.
Prepare or purchase: 1 pound cooked octopus, cut into ½-inch cubes
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Step 2.
Meanwhile, whisk together in a medium bowl: 3 tablespoons tamari or soy sauce; 1 tablespoon gochujang; 1 tablespoon toasted sesame oil
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Step 3.
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
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Step 4.
Marinate, covered and refrigerated, for at least 10 minutes and up to 1 day before serving. Serve over bowls of: Cooked short-grain rice
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