Octopus and Shredded Vegetable Salad With Gochujang

Name: Octopus and Shredded Vegetable Salad With Gochujang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a bowl, mix the ingredients.
2
It's better to mix the ground sesame seeds and sesame oil first, then add the other ingredients.
3
^^
4
Cut the octopus into easy to eat pieces.
5
Julienne the myoga ginger, carrot, cucumber and celery.
6
Chop the radish sprouts in half and soak in cold water to crisp up.
7
Just before eating, add the well drained vegetables to the combined ingredients in step 1, mix to combine and it's done!
8
(About the miso) We usually use ordinary koji-miso.
9
It has 11.7 g of salt per 750 g.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 140 grams Octupus (sashimi grade, steamed or boiled), 2 Myoga ginger, 1/4 pack Radish sprouts, 4 cm Carrot, and more.

Yes, Octopus and Shredded Vegetable Salad With Gochujang falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!