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How to Make Octopus (Tako) Poke With Kimchi

Octopus is tough in more ways than one. Sure, it's literally tough and requires some technique to make it palatable, but it's also tough in that it has no problem standing up to strongly flavored ingredients. Like kimchi. Octopus is great with kimchi.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4-6


    •    Kosher salt
    •    Steamed rice (if eating as a meal)
    •    1 tsp (5ml) honey, more or less to taste
    •    Kochukaru (Korean chili flakes), to taste
    •    4 tsps (20ml) soy sauce, more or less to taste
    •    2 tsps (10ml) toasted sesame oil, more or less to taste
    •    1 scallion, white and light green parts only, thinly sliced
    •    12 ounces (340g) boiled octopus, cut into 1/2-inch cubes
    •    3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
    •    4 ounces (115g) kimchi, roughly chopped, plus 1 tablespoon (15ml) juice from the jar

Combine octopus, onion, scallion, kimchi and its juice, soy sauce, sesame oil, and honey in a bowl and toss to combine. Season to taste with chili flakes and salt. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.

This great family recipe is thanks to Serious Eats Recipes at


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