Savory Tips
Korean Twist
Octopus Carpaccio with Seaweed Salad Kimchi
Ingredients
[Ingredients]
- JONGGA Seaweed Salad Kimchi Spicy/Yuzu
- Octopus
- Cucumber
- Paprika
- Onion
[Sauce]
Salt, Sugar, Lemon Juice, Olive oil, Yuzu syrup
Directions
- Chop cucumber, paprika, onion and JONGGA Seaweed Salad Kimchi Spicy/Yuzu.
- Finely slice the octopus.
- Add salt, sugar, lemon juice, olive oil and yuzu syrup to a mixing bowl and mix well.
- Add some of the sauce into JONGGA Seaweed Salad Kimchi Spicy/Yuzu.
- Mix the sauce and ingredients.
- Plate as you wish with chopped seaweed salad Kimchi.