Korean Octopus Salad with Yuzu Dressing | DishGen Recipe
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Korean Octopus Salad with Yuzu Dressing image

"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"

6/1/2024
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4
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0
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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

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

DishGen

Korean Octopus Salad with Yuzu Dressing

Servings: 4

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

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 665a7904df129bf7b5d072b9

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