Taegu Salad

TAEGU SALAD!  It’s nothing like you’ve ever tasted! I first discovered this dish once again, while stationed in Hawaii, years ago.  If I can remember correctly, I acquired this recipe from the local newspaper? I’ve only made it a few times, and since moving “stateside” haven’t made it in years because some of the ingredients were not available in my area. But now, with all the Sushi bars and Asian markets in and around the area, Seabreeze salad and Taegu are readily available! YAY! 😉  If you like those ingredients, then you’ll like this salad.  It’s served at room temperature but can also be eaten cold.

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SALAD:
1 (8 oz.) pkg. Linguini noodles, cooked al dente’
1 cup seasoned Taegu* (Korean spicy codfish)
1 cup English cucumbers, julienned
1 cup Imitation crabmeat, shredded
1 cup or (8 oz. pkg.) Sea breeze salad*, drained well (pictured below)
2 – 3 Tbsp. Nori furikake sprinkles*
1/2 cup Green onions, thinly sliced, for garnish

DRESSING:
1/2 cup Kikkoman Soy sauce
1/3 cup Rice wine vinegar
1/3 cup Vegetable oil
1/4 cup Honey
1/4 cup granulated Sugar
1 Tbsp. Sesame seed oil
1 Tbsp. toasted Sesame seeds

*This is the Seabreeze Salad that I purchased at my local grocery store, which fortunately has a Sushi bar.  For the Seasoned Taegu, in the ingredients list, I have posted my recipe for that as well.  Just do a search on my blog.  The Nori furikake is also pictured below to the right.

seabreezesaladNori-Komi-Furikake

 

 

 

 

 

 

 

 

Break the noodles into halves or thirds and cook them according to package directions; make sure they are cooked “al dente'”, you still want a bit of a bite to them, not overly cooked and soft, ewww! Drain the noodles and run under cold water, set this aside.

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Now into a jar with a lid; combine all of the dressing ingredients. Cover tightly and shake vigorously to combine well.  This dressing can be kept in the refrigerator for a few days.

NOTE: You will only use 1/2 cup to 3/4 cup of the dressing in this recipe. Store the rest for later use.

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Now in a large mixing bowl, combine all of the salad ingredients, including the Nori furikake and the green onions.  I forgot to take a picture of those ingredients, ooops! 😉

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Now, starting with 1/2 cup of the dressing, pour it over the salad ingredients.  You want to start with the 1/2 cup first and then if you need more, then add more.  Using your CLEAN hands is best when mixing this salad.  Toss well to combine and then taste.  Add more dressing accordingly, IF NEEDED!  Add in the Nori furikake and the green onions; toss once more to combine.  Serve immediately.

NOTE:  If you’re preparing this for a later serving, do not add the dressing until you’re ready to serve.

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One thought on “Taegu Salad

  1. Pingback: Seasoned Taegu (Cuttlefish) | Hafa Adai, And Welcome To My Kitchen!

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