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Octopus And Shredded Vegetable Salad With Gochujang Recipe

Octopus and Shredded Vegetable Salad With Gochujang Recipe
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Serving : 4
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Prepare the ingredients before making Octopus and Shredded Vegetable Salad With Gochujang in your home. Then, follow these steps below to serve Octopus and Shredded Vegetable Salad With Gochujang for your family or friends.

Ingredients: Octopus and Shredded Vegetable Salad With Gochujang

  • 140 grams Octupus (sashimi grade, steamed or boiled)
  • 2 Myoga ginger
  • 1/4 pack Radish sprouts
  • 4 cm Carrot
  • 4 cm of the stalk Celery
  • 1/3 Cucumber
  • 1 tsp ※ Gochujang
  • 1 tsp ※ Miso
  • 1 tbsp ※ Mirin
  • 1 tbsp ※ Vinegar
  • 1/2 tsp ※ Soy sauce
  • 1 pinch ※ Sugar
  • 1 tsp ※ Grated garlic
  • 1 tsp ※ Grated ginger
  • 1 ※ Ground sesame seeds
  • 1 tsp ※ Sesame oil

How to Make Octopus and Shredded Vegetable Salad With Gochujang

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Octopus and Shredded Vegetable Salad With Gochujang in your home by yourself.

    Step 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. ^^
  • Step 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.
  • Step 3
  • Just before eating, add the well drained vegetables to the combined ingredients in step 1, mix to combine and it's done!
  • Step 4
  • (About the miso) We usually use ordinary koji-miso. It has 11.7 g of salt per 750 g.
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