Discovering the Most Coveted Cut of 광어

If you’ve ever had flounder sashimi in Korea — or at a truly traditional Korean raw fish spot — chances are, one bite stood out:
That extra-chewy, almost crunchy slice that somehow melts as you chew it.

That, right there, is 광어 지느러미 (gwangeo jineureumi) — flounder fin sashimi.

And for many Koreans, it’s the best part of the entire fish. 

Why the Flounder Fin?

Unlike the rest of the flounder, which is soft and delicate, the fin cut is denser, with a firm, snappy bite. What makes it special?

• Texture-first eating: It’s got that signature odok-odok (오독오독) texture — crunchy yet tender.
  

• Flavor you chew into: As you bite down, the fin releases rich, savory oils that linger in the mouth.
  
  
  

It’s no exaggeration to say: flounder fin is a delicacy within a delicacy.

Why You Rarely See It on Its Own

Here’s the thing — you only get a few thin slices of fin per whole flounder. That’s why, even in Korea, flounder fin is usually just a bonus part of a full sashimi platter.

But when we tasted it, we thought:
Why not create a sashimi set that’s only the fin?
So we worked directly with our trusted partner in Korea to source flounder fin in bulk — no easy task — and had it expertly cleaned, sliced, and frozen for peak freshness.

The result?
A rare, premium sashimi experience that you can enjoy at home, across the U.S.

How to Enjoy Flounder Fin Like a Local

There’s no wrong way to eat this, but here are a few Korean-approved tips:

• Soy sauce + wasabi: Just a light dip — don’t overpower it.
  

• With cheongyang chili: A single slice brings out the savory depth.
  

• Sesame oil + salt: A minimalist pairing that lets the natural oiliness shine.
  
  
  

Pair it with soju or a crisp lager, or serve as a refreshing finish to a seafood meal. It's perfect for entertaining or just treating yourself.