Flounder Sashimi Rice Bowl
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The rice is spread out in the bowls and left to steam off for about three minutes before the cucumber, lettuce, perilla leaves and flounder go on.
Read more
Straight onto hot rice, the fish would turn lukewarm. Half the cho-gochujang, a sweet-sour chili sauce, is drizzled on for the first mix, and the rest goes in to taste.
Ingredients
Instructions
- 1
Cut 80 g cucumber into thin julienne.
Stack and slice 70 g lettuce with 8 perilla leaves, shake off the surface moisture, and keep the vegetables chilled.
- 2
Pat only the surface of 220 g flounder sashimi with a paper towel and cut it into bite-size pieces.
- 3
Spread 2 cups cooked rice between two serving bowls and let steam escape for about 3 minutes, until the rice is warm rather than hot.
- 4
Place the chilled vegetables evenly over the rice first, then arrange the flounder sashimi without heavy overlap.
- 5
Divide 2 tbsp of the measured 4 tbsp cho-gochujang between the bowls first.
Divide 1 tbsp sesame oil and 1 tsp sesame seeds between the bowls as well.
- 6
Mix the rice and toppings just before eating, then divide the remaining 2 tbsp cho-gochujang between the bowls.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Ssamjang Hwe Deopbap
cooked rice, flounder sashimi
Korean Sea Squirt Mixed Rice
cooked rice, cucumber
Dotori-Muk Vegetable Salad (Acorn Jelly Salad)
cucumber, lettuce
Tips
Variations
Ssamjang Hwe Deopbap
This sashimi rice bowl uses ssamjang for a nuttier, deeper flavor profile. It is richer and more savory than the usual cho-gochujang style.