Korean Octopus Salad with Yuzu Dressing

"1 (10-inch) square salt block, at least 1 ½/ inches thick 2 tablespoons yuzu juice, fresh or jarred 1 tablespoon dark sesame oil 1 tablespoon fish sauce 2 tablespoons rice vinegar 2 teaspoons minced garlic ½ teaspoon coarsely ground black pepper 1 tablespoon olive oil 1 to 2 teaspoons gochujang 16 baby octopus, cleaned, about 1¼ pounds 20 sesame leaves, tough stems removed and cut into thin 2-inch matchsticks 4 scallions (green and white parts), cut into thin 2-inch matchsticks 2 Kirby cucumbers, halved, seeded, and thinly sliced 1 medium carrot, peeled and shredded"

CellarDog47

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6/1/2024

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This refreshing salad combines tender baby octopus with a tangy yuzu dressing, sesame leaves, and crunchy vegetables for a unique Korean-inspired dish.

korean octopus yuzu salad unique refreshing

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Name: Korean Octopus Salad with Yuzu Dressing
Yield: 4
Ingredients: 1 (10-inch) square salt block, at least 1 ½ inches thick; 2 tablespoons yuzu juice; 1 tablespoon dark sesame oil; 1 tablespoon fish sauce; 2 tablespoons rice vinegar; 2 teaspoons minced garlic; ½ teaspoon coarsely ground black pepper; 1 tablespoon olive oil; 1 to 2 teaspoons gochujang; 16 baby octopus, cleaned (about 1 ¼ pounds); 20 sesame leaves, tough stems removed and cut into thin 2-inch matchsticks; 4 scallions, cut into thin 2-inch matchsticks; 2 Kirby cucumbers, halved, seeded, and thinly sliced; 1 medium carrot, peeled and shredded

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