Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, octopus and shredded vegetable salad with gochujang. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Octopus and Shredded Vegetable Salad With Gochujang is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Octopus and Shredded Vegetable Salad With Gochujang is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook octopus and shredded vegetable salad with gochujang using 16 ingredients and 4 steps. Here is how you can achieve it.
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The ingredients needed to make Octopus and Shredded Vegetable Salad With Gochujang:
- Prepare 140 grams Octupus (sashimi grade, steamed or boiled)
- Make ready 2 Myoga ginger
- Prepare 1/4 pack Radish sprouts
- Make ready 4 cm Carrot
- Prepare 4 cm of the stalk Celery
- Make ready 1/3 Cucumber
- Prepare 1 tsp ※ Gochujang
- Get 1 tsp ※ Miso
- Get 1 tbsp ※ Mirin
- Make ready 1 tbsp ※ Vinegar
- Make ready 1/2 tsp ※ Soy sauce
- Prepare 1 pinch ※ Sugar
- Make ready 1 tsp ※ Grated garlic
- Prepare 1 tsp ※ Grated ginger
- Take 1 ※ Ground sesame seeds
- Get 1 tsp ※ Sesame oil
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Steps to make Octopus and Shredded Vegetable Salad With Gochujang:
- In a bowl, mix the ※ ingredients. It's better to mix the ground sesame seeds and sesame oil first, then add the other ingredients. ＾＾
- 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.
- Just before eating, add the well drained vegetables to the combined ingredients in step 1, mix to combine and it's done!
- (About the miso) We usually use ordinary koji-miso. It has 11.7 g of salt per 750 g.
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