Flounder Sashimi with Perilla Salad

sweet and tangy · summer specialty

Flounder Sashimi with Perilla Salad

25 minMediumServes 2Spice: Medium (adjustable)

Ingredients

sliced flounder sashimi (광어회)200g (0.44 lb)H-Mart
perilla leaves (깻잎)10 leavesH-Mart
onion1/4Any store
cucumber1/4Any store

Sauce

gochujang (고추장)2 TbspH-Mart
Korean red chili flakes (고춧가루)1 TbspH-Mart
vinegar2 TbspAny store
sugar1 TbspAny store
minced garlic1 tspAny store
toasted sesame oil1 TbspEither
toasted sesame seedsa pinchAny store
11 to buy
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Steps

1

Julienne the perilla leaves, and thinly slice the onion and cucumber.

~5 min

2

Cut the flounder sashimi into bite-sized pieces.

~3 min

Watch out: Slicing it too thin lets it fall apart when tossed with the sauce — cut it a bit thick.

3

Mix gochujang, chili flakes, vinegar, sugar, and minced garlic to make the sweet-and-sour sauce.

~3 min

Why: Balancing the vinegar and sugar close to a 1:1 ratio with the gochujang gives the fresh, tangy-sweet flavor this salad needs.

4

Put the flounder, perilla leaves, onion, and cucumber in a large bowl.

~2 min

5

Add the sauce and toss everything evenly.

~2 min

Watch out: Tossing it too early lets the vegetables release water and dilute the flavor — toss right before serving.

6

Add sesame oil and toasted sesame seeds and toss once more.

~1 min

7

Plate and serve.

~1 min

Tips

  • —

    Toss right before eating so the vegetables stay crisp and the flavor stays bright.

  • —

    Mixing the sauce ahead and chilling it lets the flavors meld even better.

  • —

    For less heat, skip the chili flakes and use gochujang alone.

Storage

Best eaten right after tossing; if there are leftovers, refrigerate but expect the vegetables to soften, so eat the same day.