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Easiest Way to Cook Appetizing Octopus and Shredded Vegetable Salad With Gochujang

Octopus and Shredded Vegetable Salad With Gochujang.

Octopus and Shredded Vegetable Salad With Gochujang You can cook Octopus and Shredded Vegetable Salad With Gochujang using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Octopus and Shredded Vegetable Salad With Gochujang

  1. You need 140 grams of Octupus (sashimi grade, steamed or boiled).
  2. Prepare 2 of Myoga ginger.
  3. It’s 1/4 of pack Radish sprouts.
  4. Prepare 4 of cm Carrot.
  5. You need 4 of cm of the stalk Celery.
  6. You need 1/3 of Cucumber.
  7. It’s 1 tsp of ※ Gochujang.
  8. Prepare 1 tsp of ※ Miso.
  9. Prepare 1 tbsp of ※ Mirin.
  10. It’s 1 tbsp of ※ Vinegar.
  11. Prepare 1/2 tsp of ※ Soy sauce.
  12. It’s 1 pinch of ※ Sugar.
  13. It’s 1 tsp of ※ Grated garlic.
  14. Prepare 1 tsp of ※ Grated ginger.
  15. Prepare 1 of ※ Ground sesame seeds.
  16. You need 1 tsp of ※ Sesame oil.

Octopus and Shredded Vegetable Salad With Gochujang step by 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. ^^.
  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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