1. Prepare the flounder fillet by slicing it very thinly against the grain into bite-sized pieces. Place the sliced flounder fillet in a bowl and keep it chilled.
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2. Prepare the vegetables: Julienne the cucumber and Korean pear. Thinly slice the red onion and perilla leaves. Thinly slice the green onion for garnish.
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3. In a large mixing bowl, combine the gochujang, gochugaru, soy sauce, rice vinegar, sugar, minced garlic, grated ginger, sesame oil, and toasted sesame seeds. Whisk until well combined and the sugar is dissolved.
