Spicy and Sour Flounder Salad recipe - ingredients, nutrition and when to eat it
This dish combines chewy raw flounder with cucumber and vegetables, tossed in a sweet, tangy, and spicy gochujang dressing.
This dish combines chewy raw flounder with cucumber and vegetables, tossed in a sweet, tangy, and spicy gochujang dressing. It’s especially refreshing for a light lunch or dinner in spring or summer.
Seafood · 15 minutes to cook
Nutrition (per 324.5g serving): 309.1 kcal · protein 30.4g · carbohydrate 20.8g · fat 9.7g · sodium 514.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Season the raw flounder just before serving, as tossing it for too long can soften its texture.
Tips: Drain the cucumber and onion well so the dressing doesn’t become watery.
Tips: For extra tang, add vinegar little by little, about a teaspoon at a time.
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Ingredients (1 serving)
- Sliced raw flounder — 120 g
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Perilla leaves — 3 sheet
- Green onion — 1 Tbsp
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp