Korean Tako

Seafood.Master.Chef's picture

Sep. 19, 2011

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

Nutrition Facts

Serving size Complete recipe

Calories 762Calories from Fat 329

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 2738 mg114.08%

Total Carbohydrates 33 g11%

Dietary Fiber 3 g12%

Sugars 17 g

Protein 72 g144%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet