What is Taegu? It’s a popular Korean appetizer or side dish consisting of dried and shredded cuttlefish that’s sometimes referred to as codfish. Usually sold in snack sized packages, they make great snacks that are chewy and satisfying. Not usually common on the mainland, but are seen sold all over Hawaii, Japan, and Korea. This side dish is served at most Korean restaurants, but with this recipe; you can now create it at home. I love using this Taegu recipe when preparing Taegu Salad: https://chamoritamommaskitchen.com/2014/01/23/taegu-salad/
1 (4 – 6 oz. pkg.) shredded, dried Taegu or Cuttlefish
3 Tbsp. Sesame oil
2 Tbsp. Kikkoman Soy sauce
1 Tbsp. toasted Sesame seeds
2 Tbsp. Honey
1 Tbsp. Paprika
1 tsp. Garlic salt
1/2 tsp. Accent or Ajinomoto
1/2 tsp. ground Cayenne pepper
1/2 cup Green onions, thinly sliced
This is the brand of Taegu or Cuttlefish that I was able to purchase in my area. Buy what you can in your area. Just make sure to purchase the PLAIN flavored ones.
In a medium sized pot, boil some water. Remove the water from the heat. Now take the package of cuttlefish and add this to the hot water, allow the cuttlefish to steep in the water so that the seasonings, salt, etc. that is usually packed with the dried cuttlefish can be removed.
Drain the cuttlefish and squeeze dry using the palms of your hands. Cut into half using a knife; also cut any long pieces you may notice. Place into a mixing bowl, set this bowl aside.
Now, using a smaller mixing bowl, combine the rest of the ingredients. Stir to combine well; add the green onions and mix thoroughly.
Now pour this mixture over the prepared Taegu; using your CLEAN hands, mix to combine thoroughly. Cover and refrigerate until ready to use. This can be eaten as a snack or appetizer or served alongside your favorite Korean or Chamorro dishes! ENJOY!
NOTE: This is the same seasoned Taegu that I use to prepare my Taegu Salad. Here is the link to this amazing salad: https://chamoritamommaskitchen.com/2014/01/23/taegu-salad/