sTep by step tutorial Octopus and Shredded Vegetable Salad With Gochujang

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

Ingredients of Octopus and Shredded Vegetable Salad With Gochujang

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

Octopus and Shredded Vegetable Salad With Gochujang directions

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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