Taegu (Hawaiian dish)
Hawaii-adapted Korean side dish of marinated dried cod or cuttlefish / From Wikipedia, the free encyclopedia
Taegu is a popular side dish in Hawaii related to Korean ojingeo-chae-bokkeum. It was perhaps introduced to Hawaii by the Koreans in the early 1900s. Taegu is often sold next to poke in the seafood counters of grocery stores and Korean specialty shops.
Place of origin | Korea |
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Region or state | Hawaii |
Main ingredients | Dried cod or dried cuttlefish/squid, |
Ingredients generally used | Gochujang, gochugaru, sugar or honey, soy sauce, sesame oil |
Similar dishes | Ojingeo-chae-bokkeum |
Taegu (Korean: 대구) is the Korean term for codfish.[1] While commercial taegu is commonly made with dried cod, most home recipes still use dried shredded cuttlefish as it is more widely familiar and available. Taegu is quite similar to the original Korean ojingeo-chae-bokkeum recipe in terms of ingredients. However, Hawaii recipes generally do not "bokkeum," or stir-fry, the seafood nor cook the seasonings. Rather all the ingredients are combined and left to marinate.[2][3][4]
In contemporary times, the flavor profile and sauce mixture are generically called taegu. It is popularly applied to other dishes such as fresh tuna for "taegu poke",[5] dried tuna for "aku taegu",[6] or as a dressing to noodles and even fried chicken.[7]