1/4 cup soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon gochugaru (Korean chile flakes)
1 tablespoon toasted sesame oil
1 tablespoon roasted sesame seeds, crushed
2 scallions or spring onions, very thinly sliced on an angle
1/3 cup all-purpose flour
1 large egg, beaten
3 skinless flounder or red snapper fillets (about 4 ounces each)
Kosher salt or sea salt and freshly ground black pepper
Vegetable oil, for pan-frying
1 small fresh Korean red chile or Fresno chile, thinly sliced on an angle, optional
Handful fresh chives, cut into 1- to 2-inch pieces, optional
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