Entree: South Korea – Jeolla – 여수 서대회 ➤ Yeosu Seodaehoe (Thinly sliced raw flounder from Yeosu served cold with a sweet-tangy spicy vinegar dressing)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

- 2 flounder, filleted, approx. 10 oz (280 g) usable fillets each
- 1 cup (240 ml) ice water for rinsing and firming fish
- 3 tbsp (45 ml) gochujang (Korean red chili paste)
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) sugar
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 g) minced garlic
- 2 tbsp (30 ml) toasted sesame seeds
- 1 small onion, very thinly sliced, approx. 4 oz (115 g)
- 2 scallions, thinly sliced, approx. 1 oz (30 g)
- 1–2 green chilies, thinly sliced, approx. 0.5 oz (15 g)
- 6–8 perilla leaves or fresh shiso, washed (no measurement)
- 8–10 lettuce leaves for ssam (wraps), washed (no measurement)
- 1 cucumber, julienned, approx. 6 oz (170 g)
- 1 tbsp (15 ml) toasted sesame oil for vegetables
- 1 lemon, cut into wedges (no measurement)
- Salt to taste

Instructions

1. Rinse the filleted flounder briefly in cold running water, then submerge in ice water for 5 minutes to firm the flesh; pat dry and refrigerate until ready to slice.
2. Make the dressing: whisk together gochujang, rice vinegar, soy sauce, sugar, sesame oil, and minced garlic until smooth; adjust balance to taste (more vinegar for tang, more sugar for sweetness).
3. Using a very sharp knife, slice the chilled flounder into paper-thin slices across the grain and arrange on a chilled platter.
4. Toss the sliced onion, scallions, cucumber, and green chilies with 1 tbsp (15 ml) toasted sesame oil and a pinch of salt; spread around the fish.
5. Spoon the chojang dressing evenly over the fish just before serving, sprinkle with toasted sesame seeds, and garnish with perilla leaves and lemon wedges.
6. Serve immediately with lettuce leaves for wrapping: place a slice of fish and some vegetables on a leaf, wrap, and eat in one bite.