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Korean Tako

Ingredients
  Tako 1 Pound, frozen (Fresh, Octopus)
  Shoyu 2 Tablespoon
  Sugar 1 Tablespoon
  Sesame oil 2 Tablespoon
  Sesame seed 1 Teaspoon
  Green onion 6 , sliced
  Chili pepper 1 , crushed
Directions

GETTING READY
1.Chop tako into bite size pieces.

MAKING
2.Make a marinade by combining shoyu, sugar,sesame oil, sesame seed, green onion and chili pepper.
3.Put tako in it and refrigerate.

SERVING
4.Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Meat

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4.380555
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 762 Calories from Fat 329

% Daily Value*

Total Fat 37 g57.4%

Saturated Fat 5.7 g28.3%

Trans Fat 0 g

Cholesterol 217.7 mg72.6%

Sodium 2738.6 mg114.1%

Total Carbohydrates 33 g11.1%

Dietary Fiber 3.5 g14%

Sugars 17.5 g

Protein 72 g143.8%

Vitamin A 73.6% Vitamin C 132.9%

Calcium 34.1% Iron 149.2%

*Based on a 2000 Calorie diet

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Korean Tako Recipe