AI-generated imageGajami Gamja Jorim: Spicy Braised Flounder and Potatoes (4 Servings)
A Korean fish main dish: cleaned flounder simmers on sliced potatoes in a spicy soy-gochugaru sauce. Unlike crispy fried flounder, it is moist-braised rather than fried.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use 2 cleaned flounders without rinsing raw fish under running water. Peel and slice 2 potatoes into rounds; slice the onion, scallion and red chili pepper.
- 02
In a small bowl combine 2 tbsp soy sauce, 2 tbsp gochugaru, 2 tbsp minced garlic, 2 tbsp syrup, and 3 tbsp rice wine.
- 03
Spread potatoes on the bottom of a wide pot and place flounder on top. Add the sauce and 2 cups anchovy stock; bring to a boil.
- 04
Lower to medium, simmer until the potatoes and fish cook through, spooning sauce over the fish rather than stirring roughly. Add onion partway through and let the liquid reduce to a shallow sauce.
- 05
Check the thickest part of the fish reaches 63°C/145°F or that the flesh is opaque and separates easily with a fork. Potatoes should pierce easily. Add scallion and red chili at the end and serve hot.
Helpful source links
Before you cook
Use fresh, properly cleaned flounder and separate raw-fish utensils from vegetables. Cook fish to 63°C/145°F or until opaque and easily flaked. Remove fish bones before serving children. Check fish, soy, possible wheat and cooking-wine ingredients; refrigerate leftovers within 2 hours.
Allergens: fish (flounder, anchovy broth), soy, wheat (may be in soy sauce or mirin)
Image & source credits
AI-generated image.
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