Title: Korean-Style Tako Poke (From "The Choy of Cooking")
Categories: Hawaii Shellfish Korean
Yield: 4 Servings

2	lb	Fresh ogo (edible seaweed)
1	lb	Tako (octopus)
1		Maui onion, diced
1/2	c	Chopped green onion
1	c	Rice vinegar
1/2	c	Soy sauce
1/2	c	Sugar
3	tb	Roasted sesame seeds
2	tb	Bottled Korean kochu jang
		(hot chile paste)
1	ts	Minced fresh ginger
2		Cloves garlic, minced

Cut ogo in 2-inch lengths. Cook tako and slice . In a mixing bowl, combine all ingredients. Serve very cold at tailgate and back yard barbecues. Makes 6 servings, each 1/2 cup.

Approximate nutritional analysi s per serving: 65 calories, 1 gram total fat, no saturated fat, 10 milligrams cho lesterol, 470 milligrams sodium.

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