Again looking for idea recipes octopus and shredded vegetable salad with gochujang that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious octopus and shredded vegetable salad with gochujang should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of octopus and shredded vegetable salad with gochujang, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare octopus and shredded vegetable salad with gochujang delicious wherever you are, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings required for make

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