Indulge in the Vibrant Flavors of Korean Cuisine: Sliced Raw Rockfish Salad with Perilla Leaves

This dish features sliced raw rockfish and vegetables tossed in red chili paste with vinegar as a salad, served with flying fish roe and perilla leaves for wrapping. The salad, which takes center stage on the plate, is made with fresh sliced raw rockfish, cucumber, carrot, and onions, with a red chili paste–based sauce featuring nearly 20 different natural ingredients. It is surrounded by perilla leaves topped with flying fish roe fanned out along the edge of the plate, creating an imminently presentable dish that pleases the eyes. Take a perilla leaf, put some salad on it, and let the three flavors of heat, sweetness, and sourness unfold in harmony.

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