Flounder Sashimi with Gochujang Sauce. Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. Make Gochujang sauce by mixing all sauce ingredients.
The resulting paste is thick and looks something like brick red icing or toothpaste. Ssamjang spicy dipping sauce: Similar to chogochujang, Ssamjang dipping sauce also uses gochujang. Stir fried gochujang sauce is literally gochujang that is stir fried. You can have Flounder Sashimi with Gochujang Sauce using 8 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Flounder Sashimi with Gochujang Sauce
- You need 100 grams of Flounder.
- It’s 1 of an easy to make quantity [Gochujang sauce].
- Prepare 1 tsp of ❤ Soy sauce.
- Prepare 1/2 tsp of ❤ Gochujang.
- It’s 1/2 tsp of ❤ Sugar.
- You need 1/2 tsp of ❤ Sesame oil.
- Prepare 1 dash of ❤ Garlic (grated).
- You need 1 tbsp of ❤ Green onion (minced).
But its flavor and the texture is enhanced by adding some fine meat (usually The beauty of this gochujang sauce is that once you make a fair amount of it, you can store it in the fridge for up to one month and conveniently use it as. Cho-gochujang is used in various dishes. It's also popular as a dipping sauce for vegetables and seafood such as squid and raw fish (saengseon Everyone makes the sauce a little differently, but the key ingredients are gochujang, vinegar, and sugar (or corn syrup). This small & humble restaurant has a tasty fresh flounder sashimi with many salad & soybean paste sauce (not a chili sauce) and fresh abalone sashimi.
Flounder Sashimi with Gochujang Sauce instructions
- 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..
Gochujang is spicy, savory, and pungent. I love its aggressive flavors, and I always keep some in my fridge. Somehow, some way, gochujang and melted cheese just go together. For this recipe, I decided to make a sauce out of the gochujang so that it's easier to spread and can double up as a dip. Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners.