Octopus and Shredded Vegetable Salad With Gochujang
Octopus and Shredded Vegetable Salad With Gochujang

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, octopus and shredded vegetable salad with gochujang. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Octopus and Shredded Vegetable Salad With Gochujang is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Octopus and Shredded Vegetable Salad With Gochujang is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have octopus and shredded vegetable salad with gochujang using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Octopus and Shredded Vegetable Salad With Gochujang:
  1. Get 140 grams Octupus (sashimi grade, steamed or boiled)
  2. Prepare 2 Myoga ginger
  3. Get 1/4 pack Radish sprouts
  4. Make ready 4 cm Carrot
  5. Take 4 cm of the stalk Celery
  6. Take 1/3 Cucumber
  7. Get 1 tsp ※ Gochujang
  8. Make ready 1 tsp ※ Miso
  9. Prepare 1 tbsp ※ Mirin
  10. Make ready 1 tbsp ※ Vinegar
  11. Prepare 1/2 tsp ※ Soy sauce
  12. Take 1 pinch ※ Sugar
  13. Make ready 1 tsp ※ Grated garlic
  14. Get 1 tsp ※ Grated ginger
  15. Take 1 ※ Ground sesame seeds
  16. Make ready 1 tsp ※ Sesame oil
Instructions to make Octopus and Shredded Vegetable Salad With Gochujang:
  1. In a bowl, mix the ※ ingredients. It's better to mix the ground sesame seeds and sesame oil first, then add the other ingredients. ＾＾
  2. Cut the octopus into easy to eat pieces. Julienne the myoga ginger, carrot, cucumber and celery. Chop the radish sprouts in half and soak in cold water to crisp up.
  3. Just before eating, add the well drained vegetables to the combined ingredients in step 1, mix to combine and it's done!
  4. (About the miso) We usually use ordinary koji-miso. It has 11.7 g of salt per 750 g.

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