Octopus and Shredded Vegetable Salad With Gochujang

Octopus and Shredded Vegetable Salad With Gochujang

The gochujang based sauce is very rich but also refreshing because of the vinegar! Let's consume a lot of vegetables with this recipe. A great hearty salad that whets your appetite during the hot summer days.

Ingredients: about 2 to 4 servings

Octupus (sashimi grade, steamed or boiled)
about 140 g
Myoga ginger
Radish sprouts
1/4 pack
About 4 cm
About 4 cm of the stalk
※ Gochujang
1 teaspoon
※ Miso
about 1 teaspoon (adjust to taste)
※ Mirin
1 tablespoon
※ Vinegar
1 tablespoon (or 1/2 tablespooni if you don't like vinegar)
※ Soy sauce
about 1/2 teaspoon
※ Sugar
A pinch
※ Grated garlic
1 teaspoon
※ Grated ginger
1 teaspoon
※ Ground sesame seeds
To taste (a generous amount recommended ♪ )
※ Sesame oil
1 teaspoon


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.

Story Behind this Recipe

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.