Flounder Sashimi
Thinly sliced flounder, freshly prepared, with a chewy and bouncy texture and a subtle sweetness. It is often dipped in chogochujang (vinegared chili paste) or soy sauce with wasabi, and eaten wrapped in lettuce or perilla leaf with garlic and ssamjang (Korean dipping sauce).
Cultural background
Enjoyed as a delicacy with soju during dinner at sashimi restaurants or while traveling by the beach. Freshness is prioritized, with a preference for live fish sashimi, and a characteristic of Korean-style sashimi is dipping it in gochujang.
Similar dishes
Sea Bass Sashimi
농어회 · nong-eo-hoe
This dish features fresh sea bass served as sashimi, characterized by its chewy and firm texture and light flavor. It is typically enjoyed dipped in a mixture of chogochujang (vinegared chili paste) or soy sauce with wasabi, and can also be wrapped in lettuce or perilla leaves. Freshness is key, as the taste varies depending on the season.
Salmon Sashimi
연어회 · yeon-eo-hoe
Thinly sliced fresh salmon, characterized by its soft and fatty texture. It is enjoyed by dipping in chogochujang (vinegared chili paste) or soy sauce mixed with wasabi, and can also be wrapped in lettuce or perilla leaves.
Hoe (Sliced Raw Fish)
회 · hoe
A Korean sashimi dish where fresh fish is sliced thinly and eaten with dipping sauces like cho-gochujang or soy sauce. It is characterized by a chewy and bouncy texture, and is sometimes wrapped in lettuce or perilla leaves.
Yukhoe
육회 · yukhoe
A Korean raw beef dish made by slicing fresh beef thinly and seasoning it with soy sauce, sesame oil, garlic, and other ingredients. It is characterized by its chewy texture and savory taste, often served with pear.
Tuna Sashimi
참치회 · chamchi-hoe
Fresh tuna served in thin slices, characterized by its tender and rich flavor. It is often dipped in chogochujang (vinegared chili paste) or soy sauce with wasabi and can be wrapped in lettuce or perilla leaves.
Blanched Octopus
문어숙회 · mun-eo-suk-hoe
A seafood dish made by lightly blanching fresh octopus to enhance its chewy texture. It can be enjoyed dipped in chogochujang (vinegared chili paste) or soy sauce, and it is also common to wrap it in lettuce or perilla leaves.
Ingredients
How it's made
- 1Prepare fresh flounder and clean it properly.
- 2Slice the flounder thinly to create sashimi.
- 3Prepare chogochujang and soy sauce.
- 4Wash the lettuce and perilla leaves to prepare.
Nutrition
* Estimated values per serving.
Allergens
Not vegetarian as it is fish.
How to order
광어회 주세요
Gwang-eo-hoe ju-se-yo
Please give me flounder sashimi