Cut ½ lb flounder filet (boneless, skinless) into bite-sized (1 ½ inch) pieces. Lightly season with salt and black pepper. Set up two bowls next to the stove: one small bowl with 3 Tbsp flour, another with 1 egg, ½ tsp water, and a little Korean beef bouillon seasoning (sogogi dashida). Heat a large skillet, add some canola oil, then coat a few pieces of flounder, dip in egg mixture, and gently place on the oiled skillet. Lightly brown on each side (flounder cooks quickly, so keep a close eye), and then place on a paper towel-lined plate. Serve with soy dipping sauce (yangnyum): 1 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, ¼ tsp each sugar, toasted sesame seeds, and red pepper flakes. Serve immediately. This recipe is based on Everyday Korean Cooking by Mary Jeeyoung Park and Hae Ok Park (limited publication), with modifications (addition of beef bouillon). (Jan. 2014)
Cooking Adventures 