Octopus and Shredded Vegetable Salad With Gochujang

• 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.

ginger, pack, carrot, celery, cucumber, gochujang, mirin, vinegar, soy sauce, sugar, garlic, ginger, ground sesame seeds, sesame oil

Taken from cookpad.com/us/recipes/153741-octopus-and-shredded-vegetable-salad-with-gochujang (may not work)