Octopus and Shredded Vegetable Salad With Gochujang

Name: Octopus and Shredded Vegetable Salad With Gochujang
Yield: 4 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I used to add honey to gochujang sauce, but when I tried adding mirin, it was delicious!
This is a gochujang sauce that brings out the good characteristics of vinegar without being too sharp.

If you chill all the ingredients (before combining the vegetables and sauce) before serving, the dish will be more delicious.
You can also use any vegetables you have at hand such as daikon radish and bok choy.
If you like a kick of spice, you can add ra-yu spicy chili sesame oil to the sauce. Recipe by Kunsuke

I used to add honey to gochujang sauce, but when I tried adding mirin, it was delicious!
This is a gochujang sauce that brings out the good characteristics of vinegar without being too sharp.

cookpad.japan @cookpad_jp

I used to add honey to gochujang sauce, but when I tried adding mirin, it was delicious!
This is a gochujang sauce that brings out the good characteristics of vinegar without being too sharp.

Saved

Ingredients

4 servings

140 gramsOctupus (sashimi grade, steamed or boiled)
2Myoga ginger
1/4pack Radish sprouts
4cm Carrot
4cm of the stalk Celery
1/3Cucumber
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

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Steps

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.