Ingredients

flatfish

1kg
Radish

150g
red pepper paste

2T
lemon juice

1T
Oligosaccharide

1T
Sugar

1/2T
crushed garlic

1/2T
leek

1T
sesame salt

1/2T

Cooking Steps

STEP 1/14

Rinse the flatfish gently with a knife in running water and cut off the head.

STEP 2/14

Make cuts all the way through the tail and the upper and lower fins. Flip it over and repeat the same.

STEP 3/14

It is convenient to put a towel on the cutting board and put a flatfish on it, cover the flatfish with a towel, gently press the flatfish with one hand to hold it so that it does not move, and insert a cut.

STEP 4/14

Cut the sashimi in half and set the knife at an angle of 45 degrees to separate the middle bone from the flesh.

STEP 5/14

Please make sashimi at the back in the same way. There's not much flesh left and it's neatly separated. It worked out successfully, right?

STEP 6/14

Cut off the fins with scissors and cut the bones into 3 to 4 pieces so that the soup can be boiled. I kept the head and bones in the refrigerator for a while.

STEP 7/14

It's a flatfish fillet with bones separated. Now you have to peel it. You can peel it more easily by cutting the middle part of the central bone and peeling it. I didn't know how to do it because it was my first time, so I just peeled it off.

STEP 8/14

Set the knife at about 60 degrees and place it between the skin and the flesh and separate the skin from the flesh. Put the knife on the skin as much as possible so that the flesh is not attached to the skin, and move forward gradually by shaking it gently up and down.

STEP 9/14

The skin has come off cleanly. There's a small thorn in the middle of the bone. If you gently touch the flesh with your hand, you will feel the small thorn in the area that was attached to the middle bone.
Cut the halibut in half lengthwise and about 5mm in the middle. Put flatfish sashimi in the refrigerator and let it rip for 2 to 3 hours, cut it, and serve it neatly. Don't throw away the meat you took off at this time, but put it in when you boil it.

STEP 10/14

Slice the radish near the end of the ripening time. Slice radishes thinly and shred them thinly.

STEP 11/14

Place the radish in a dish for sashimi.

STEP 12/14

Remove the flatfish sashimi from the refrigerator and cut it into bite-size pieces.

STEP 13/14

If you put flatfish sashimi on top of the radish, flatfish sashimi is complete!

STEP 14/14

Raw flatfish is really delicious if you dip it in red chili paste (refer to the seasoning).

1. You have to use a well-grounded knife to make sashimi clean. 2. Please prepare a clean dishcloth or washable kitchen towel because the fish is slippery and difficult to fish.

Bibimbap Recommended recipe

1

Young radish bibimbap, a simple meal

5.00(10)
2

Making bibimbap

4.94(171)
3

Making raw beef and raw beef bibimbap. I like the clean taste.

5.00(10)
4

Making bean sprout bibimbap

5.00(13)

stir-fried Rice Cake Recommended recipe

1

Super simple snack, honey tteokbokki!It's good for kids' snacks,

4.98(54)
2

Tteokbokki with soup made according to the TV recipe

4.79(43)
3

It's so simple, but you're surprised because it's delicious. The

4.91(1627)
4

Soy Sauce Tteokboki - How to make Soy Sauce Tteokboki

4.90(92)