Spicy Cold Flounder Soup recipe - ingredients, nutrition and when to eat it
This chilled raw fish dish combines flounder and crisp vegetables in a sweet, spicy, and tangy broth.
This chilled raw fish dish combines flounder and crisp vegetables in a sweet, spicy, and tangy broth. It is light and refreshing for a hot summer lunch or when you have little appetite.
Seafood · 15 minutes to cook
Nutrition (per 560g serving): 279.6 kcal · protein 30.9g · carbohydrate 22.9g · fat 5.5g · sodium 962.4mg
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: Slice the raw flounder just before eating for a clean, fresh texture.
Tips: Prepare the broth in advance and chill it well so the flavor stays balanced even as the ice melts.
Tips: Adjust the spiciness and tanginess by adding gochujang and vinegar a little at a time.
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Ingredients (1 serving)
- Flounder sashimi — 120 g
- Cucumber — 0.5 pc
- Cabbage — 40 g
- Onion — 25 g
- Lettuce — 30 g
- Green chili pepper — 1 pc
- Garlic — 1 tsp
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Water — 180 ml
- Ice — 50 g
- Toasted sesame seeds — 1 tsp