I go back to Honolulu as often as I can to visit my folks. And every time I go, it seems that they are into the next food craze. I love it! Ono Taegu, is a spicy dried cuttlefish dish. It’s a side dish or snack. As it is very rich and spicy in flavor, a little bit goes a long way. Just to let you know, it’s really good with beer! This recipe was shared by Helen who is my Mom’s childhood classmate! They’re 87 and still making all kinds of ono, delicious, food!
The Koreans have a very spicy cuttlefish dish called Daegu and this must be the Hawaiian simplified version. Doesn’t matter does it? Well, I think it just tastes so good and is totally addictive. I think it’s simplified because it doesn’t have any of the traditional Korean spices and just uses what you can get at the local supermarkets, except for the cuttlefish! Also, it freezes well, so it keeps for long. The best part is that it’s a cinch to put together.
Dried cuttlefish is common in Asia, but Westerners seem a little hesitant at first. However, if you like seafood, I think you’ll find this very flavorful. I served it to my local friends and didn’t tell them what it was. They had no clue of the ingredient, but they really enjoyed it.
This really isn’t cooking, it’s just assembling. First, you have to find dried cuttlefish. Here in the Seattle area, I go to H-Mart, the Korean Supermarket. In Hawaii, my Mom goes to Palama. They sell a pound for around $11-$12. You can eat cuttlefish as is too, but giving it a little more flavor is delicious.