Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, octopus and shredded vegetable salad with gochujang. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Octopus and Shredded Vegetable Salad With Gochujang is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Octopus and Shredded Vegetable Salad With Gochujang is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook octopus and shredded vegetable salad with gochujang using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Octopus and Shredded Vegetable Salad With Gochujang:
- Take 140 grams Octupus (sashimi grade, steamed or boiled)
- Make ready 2 Myoga ginger
- Take 1/4 pack Radish sprouts
- Make ready 4 cm Carrot
- Prepare 4 cm of the stalk Celery
- Prepare 1/3 Cucumber
- Take 1 tsp ※ Gochujang
- Make ready 1 tsp ※ Miso
- Make ready 1 tbsp ※ Mirin
- Take 1 tbsp ※ Vinegar
- Take 1/2 tsp ※ Soy sauce
- Take 1 pinch ※ Sugar
- Take 1 tsp ※ Grated garlic
- Get 1 tsp ※ Grated ginger
- Take 1 ※ Ground sesame seeds
- Prepare 1 tsp ※ Sesame oil
Cut octopus into small pieces, and toss with olive oil, lemon juice, salt, pepper, pepper flakes and basil. Simmer potatoes in salted water until tender. Take the octopus out of the water and clean it again. Peel off the outer skin and remove the central eye.
Instructions 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.
Take the octopus out of the water and clean it again. Peel off the outer skin and remove the central eye. Mix together the potato slices and octopus cubes. Season with salt and freshly ground black pepper to taste, then drizzle with the lemon juice and a generous helping of. Baby octopus are a popular menu item in Korea, but fresh ones aren't easy to find.
So that is going to wrap this up for this special food octopus and shredded vegetable salad with gochujang recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
