Taegu - Spicy Korean Seasoned Cuttlefish

Taegu is Hawaii’s version of Spicy Korean Seasoned Cuttlefish.

This recipe is a mild version of Taegu that is perfect for my husband. If you prefer it spicier add more Korean pepper paste (gochujang) and/or Korean pepper powder (gochugaru). Taste the sauce as you are making it and adjust according to your taste.

Taegu (seasoned cuttlefish)

6 – 8 oz. shredded cuttlefish

SAUCE

3 Tbsp. Honey or Corn Syrup

1 Tbsp. Korean Red Pepper Paste (gochujang)

2 Tbsp. Sesame Oil

1 tsp. Paprika

1/2 tsp. Korean Red Pepper Flakes/Powder (gochugaru)

1 Tbsp. Fish Sauce

1 Tbsp. Toasted Sesame Seeds

Soak cuttlefish in cold tap water, just enough to cover for 15 minutes to soften if it has become hard and dry. If your cuttlefish is soft and tender - there is no reason to soak it. And if you soak - squeeze out the extra moisture before mixing with the sauce.

Mix together sauce ingredients and mix with the shredded cuttlefish.

Refrigerate.

This will keep fresh in your refrigerator for 2-3 weeks or longer if kept in an airtight container.