Flounder Sashimi
광어회
gwang-eo-hoe
Thinly sliced flounder, freshly prepared, with a chewy and bouncy texture and a subtle sweetness. It is often dipped in a mixture of gochujang (Korean chili paste) or soy sauce with wasabi, and eaten wrapped in lettuce or perilla leaf with garlic and ssamjang (Korean dipping sauce).
Ingredients
How it's made
- 1Prepare fresh flounder and clean it properly.
- 2Slice the flounder thinly to create sashimi.
- 3Prepare gochujang and soy sauce.
- 4Wash the lettuce and perilla leaves to prepare.