Perilla leaves (optional)If available, use about a dozen leaves
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~4-5 leavesest.
Sesame oilAdd generously2 tbsp
Sesame seeds1 tbsp
Steps
1
Slice the fresh snapper and place in about 2 cups of cold water with 1 tablespoon of vinegar. Let it soak until the flesh turns slightly opaque and firms up.
2
Make the sauce by mixing grated ginger, minced garlic, gochugaru, apple cider vinegar, gochujang, rice syrup, soy sauce, and salt into a thick sweet-sour-salty-spicy paste.
3
Prepare the vegetables: slice the lettuce, cut cucumber into matchsticks, slice carrot and onion, and slice the serrano pepper. Add perilla leaves if available for extra flavor and color.
4
Remove the soaked fish slices and squeeze out excess water.
5
Combine the fish and vegetables in a large bowl, then add the prepared sauce. You may hold back some of the spicy pepper to adjust the heat level to taste.
6
Drizzle with about 2 tablespoons of sesame oil and 1 tablespoon of sesame seeds, then mix everything thoroughly.
7
Serve the dish, ideally with steamed rice, doenjang-jjigae (soybean paste stew), and kimchi, or enjoy it as a side dish with drinks.
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