Good afternoon here we will give you a recipe octopus and shredded vegetable salad with gochujang which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from octopus and shredded vegetable salad with gochujang which has aroma and taste that can evoke our tastes.

So that the result of octopus and shredded vegetable salad with gochujang, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare octopus and shredded vegetable salad with gochujang delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required for prepare

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

Chop up the red and green peppers and half a brown onion. In a pot, boil some water and add a teaspoon of vinegar and salt. But this chicken salad is anything but bland and boring. The chicken is slowly poached in an aromatic mixture of water, sake, and ginger until it's tender and easy to pull apart.

How to cook Octopus and Shredded Vegetable Salad With Gochujang:

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.
5. Done and ready to serve!

To make the salad, the shredded chicken is tossed with watercress, lettuce, cucumber, and onion, then drizzled with a sweet, spicy, and tart gochujang dressing. Quickly remove, and plunge into ice water to stop the cooking and cool. Keep it in the fridge to cool. Mix all the sauce ingredients together. Combine the sauce and squid and mix well.

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