Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, flounder sashimi with gochujang sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Flounder Sashimi with Gochujang Sauce is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Flounder Sashimi with Gochujang Sauce is something that I have loved my whole life. They are fine and they look fantastic.
Great recipe for Flounder Sashimi with Gochujang Sauce. I made this dish because I imagined a white fish sashimi would be perfect with fruity cocktails, which I love. The light flounder and the Gochujang sauce matches perfectly.
To get started with this particular recipe, we have to first prepare a few components. You can cook flounder sashimi with gochujang sauce using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Flounder Sashimi with Gochujang Sauce:
- Take 100 grams Flounder
- Make ready 1 an easy to make quantity [Gochujang sauce]
- Take 1 tsp ❤ Soy sauce
- Prepare 1/2 tsp ❤ Gochujang
- Make ready 1/2 tsp ❤ Sugar
- Make ready 1/2 tsp ❤ Sesame oil
- Take 1 dash ❤ Garlic (grated)
- Make ready 1 tbsp ❤ Green onion (minced)
The light flounder and the Gochujang sauce matches perfectly. All you really need is flounder sashimi. Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
Instructions to make Flounder Sashimi with Gochujang Sauce:
- Combine the ❤ ingredients to make the Gochujang sauce.
- Arrange the flounder sashimi onto a plate and pour over the Gochujang sauce to finish. Garnish with some lemons if you have some at hand.
There are many varieties, wild or humanーfed. In Japanese, the names are numerous: Hirame, Shitabirame, Ooguchikarei, Oyanirami, etc. I added a bit of soy sauce to my rice porridge since it was a little bland. For the sashimi, they served really thin pieces of flounder. In korean, the name of flounder is "gwang-uh", and I believe this is the typical sashimi they serve with the combos.
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