{"id":253384,"date":"2026-03-27T17:30:51","date_gmt":"2026-03-27T08:30:51","guid":{"rendered":"https:\/\/tenbizt.com\/en\/news\/uncategorized\/2026\/03\/27\/dari-vs-gangdo-dari-need-know\/"},"modified":"2026-04-15T16:35:20","modified_gmt":"2026-04-15T07:35:20","slug":"dari-vs-gangdo-dari-need-know","status":"publish","type":"post","link":"https:\/\/tenbizt.com\/en\/news\/food\/2026\/03\/27\/dari-vs-gangdo-dari-need-know\/","title":{"rendered":"Do-Dari vs. Gangdo-Dari: What You Need to Know About This Spring Delicacy"},"content":{"rendered":"<p>Translation result <\/p>\n<div>\n<figure><img decoding=\"async\" src=\"https:\/\/contents-cdn.viewus.co.kr\/image\/2026\/03\/CP-2022-0028\/image-2243c039-685e-4661-a9ac-ef6528e765df.jpeg\" alt=\"&nbsp;   The real flounder, the munchi gajami (true flatfish). \/ \\'Memories of a Bite TV\\'\" \/><figcaption>&nbsp;   The real flounder, the munchi gajami (true flatfish). \/ &#8216;Memories of a Bite TV&#8217;<\/figcaption><\/figure>\n<div><\/div>\n<\/div>\n<p>There\u2019s one dish that reliably pops into mind when spring rolls around: flounder. Every year, seafood markets and sashimi places hang signs advertising \u201cspring flounder sekkoshi\u201d \u2014 the ultra-thin sashimi. But pause for a second: was the spring flounder you ate actually the real thing?<\/p>\n<p>YouTuber and seafood expert Kim Ji-min, who runs the channel \\&#8221;Memories of a Bite TV,\\&#8221; investigated the spring flounder scene. His findings are eye-opening. More than 90% of what\u2019s sold as spring flounder at restaurants, supermarkets, and online shops is actually farmed kangdori \u2014 an estuarine flounder raised in aquaculture.<\/p>\n<div>\n<div>\n<figure><img decoding=\"async\" src=\"https:\/\/contents-cdn.viewus.co.kr\/image\/2026\/03\/CP-2022-0028\/image-ee1f9caa-a7ca-49e9-84c6-9b4b2b2f4c13.jpeg\" alt=\"&nbsp;    Kangdori (estuarine flounder). \/ \\'Memories of a Bite TV\\'\" \/><figcaption>&nbsp;    Kangdori (estuarine flounder). \/ &#8216;Memories of a Bite TV&#8217;<\/figcaption><\/figure>\n<div><\/div>\n<\/div>\n<\/div>\n<p>First, let\u2019s clear up what people have been calling \u201cspring flounder.\u201d The fish traditionally used for spring sekkoshi and flounder soup is the true flounder, known as munchi gajami. In southern Korea, it\u2019s long been called the \u201ctrue flounder.\u201d Today, though, most of what\u2019s labeled simply as flounder is kangdori. Despite the similar names, kangdori is a different species. It lives in brackish waters where rivers meet the sea \u2014 hence the name \u2014 and it\u2019s now produced on a large scale through aquaculture.<\/p>\n<p>Is this fraud? Kim says not technically. The official or common names can include \u201cflounder,\u201d so from a legal or scientific standpoint the labeling isn\u2019t false. The issue is more about consumer expectation: most people expect munchi gajami when they hear \u201cflounder,\u201d but kangdori also carries the flounder label. Legally fine, but a little misleading.<\/p>\n<p>True spring flounder, the munchi gajami, hasn\u2019t been commercialized in farms beyond experimental trials. The ones you see in markets are wild-caught. They\u2019re mostly sold in southern markets, with very limited supply reaching Seoul and the greater capital area \u2014 meaning you\u2019re more likely to find them at high-end Japanese restaurants than at your neighborhood fishmonger.<\/p>\n<p>Try searching Naver Shopping for \u201cspring flounder\u201d or \u201cflounder sekkoshi\u201d and you\u2019ll see the same pattern: eight or nine out of ten listings are farmed kangdori. If you really want the munchi gajami, search specifically for \u201cmunchi gajami\u201d or \u201cwild munchi gajami.\u201d<\/p>\n<p>Kim also shared easy ways to tell them apart. Start with the eye rule: when you look at a flatfish head-on, if the eyes are on the left it\u2019s typically an olive flounder; if they\u2019re on the right it\u2019s usually a flounder or related gajami species. Kangdori is a quirky exception \u2014 though it\u2019s part of the gajami group and would be expected to have right-sided eyes, it uniquely has them on the left. You can also spot it by the mottled spots on its fins. A more hands-on method is the mouth test: if you put a finger in and it bleeds, you\u2019re likely dealing with an olive flounder; if it doesn\u2019t, it\u2019s a flounder or gajami. Olive flounder have sharp teeth and a big mouth, while flounder and gajami have thicker lips and smaller, cuter mouths.<\/p>\n<div>\n<figure><img decoding=\"async\" src=\"https:\/\/contents-cdn.viewus.co.kr\/image\/2026\/03\/CP-2022-0028\/image-fa1c8730-a397-41e5-8595-fa467a9a44a1.jpeg\" alt=\"&nbsp;   The real flounder, the munchi gajami (true flatfish). \/ \\'Memories of a Bite TV\\'\" \/><figcaption>&nbsp;   The real flounder, the munchi gajami (true flatfish). \/ &#8216;Memories of a Bite TV&#8217;<\/figcaption><\/figure>\n<div><\/div>\n<\/div>\n<p>We also need to rethink the common belief that spring is the peak season for flounder. Kim points out that munchi gajami really fattens up after May and June. Early-spring fish tend to be leaner and haven\u2019t reached optimal flavor yet. Fish from the West Coast (the Yellow Sea) are typically about a month behind southern catches, so the best taste shows up in April or May for southern fish and a bit later for western ones. In fact, munchi gajami often reaches peak fattiness from July through September. Kangdori, by contrast, doesn\u2019t have a strong seasonal peak. Producers just concentrate shipments in spring because demand spikes then \u2014 but a thick, meaty kangdori eaten in summer or fall can be just as satisfying.<\/p>\n<p>For sekkoshi, smaller fish are best. Bigger flounder develop tougher bones and are harder to chew; small, plump fish deliver the signature delicate texture. At market auctions, small but meaty munchi gajami can fetch nearly \u20a940,000\u2013\u20a950,000 per kg \u2014 roughly $30\u2013$37.50 per kg (about $13.61\u2013$17.01 per lb) \u2014 because of that premium quality.<\/p>\n<p>So should you insist on wild munchi gajami? Kim\u2019s conclusion surprised many. In blind taste tests, the difference is minimal \u2014 a sliver, not a dramatic gap. A fresh, meaty farmed kangdori can be delicious. Because sekkoshi is typically dipped in ssamjang (savory dipping paste) or chojang (spicy vinegar sauce), extreme differences are harder to notice. In the end, freshness, size, and how plump the flesh is matter far more than species or whether the fish is wild or farmed.<\/p>\n<p><span>Check your daily horoscope! How will your day go?<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Most flounder sold as &#8220;spring flounder&#8221; is farmed. True flounder is the sole, with freshness and size being crucial.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_url":"https:\/\/contents-cdn.viewus.co.kr\/image\/2026\/03\/CP-2022-0028\/image-2243c039-685e-4661-a9ac-ef6528e765df.jpeg","footnotes":""},"categories":[278098],"tags":[],"class_list":["post-253384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Do-Dari vs. Gangdo-Dari: What You Need to Know About This Spring Delicacy<\/title>\n<meta name=\"description\" content=\"Most flounder sold as &quot;spring flounder&quot; is farmed. 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