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

creator

6/1/2024

date

servings

bookmarks

Ratings (N/A)

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.

korean octopus yuzu salad unique refreshing

Releated Recipes

Tangy Truffle Potato Pomegranate Salad

12/23/2023DG-3605272

Refreshing Melon Mint Salad

6/30/2023maygem1n1

Refreshing Cucumber Avocado Salad

6/30/2023maygem1n1

hide ads

Comments

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

No comments yet.