Korean Octopus Salad with Yuzu Dressing | DishGen Recipe

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