Flaky Flounder and Potato Stew: A Rice Lover’s Dream
Simple Yet Delicious Flounder and Potato Stew Recipe
Experience the perfect harmony of fluffy, tender potatoes infused with savory sauce and delicate flounder. This dish is a true ‘rice thief’ – a spoonful over hot rice with its flavorful broth will have your bowl emptied in no time! Perfect for all ages, this Flounder and Potato Stew is a must-try. Let’s get cooking!
Main Ingredients- 3 cleaned flounders
- 2 medium potatoes
- 1/2 onion
- 1/4 stalk green onion (about 10cm)
- 1 Korean green chili pepper (optional, for spice)
- 400ml anchovy broth (or kelp broth)
Sauce- 5 Tbsp soy sauce
- 1 Tbsp fish sauce (for extra umami!)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp ginger & plum cooking wine (to remove fishy smell and enhance flavor)
- Pinch of sugar (to adjust sweetness)
- Pinch of black pepper
- 5 Tbsp soy sauce
- 1 Tbsp fish sauce (for extra umami!)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp ginger & plum cooking wine (to remove fishy smell and enhance flavor)
- Pinch of sugar (to adjust sweetness)
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the cleaned flounders thoroughly under running water and drain them on a colander. For a cleaner taste, pat them dry gently with paper towels to remove any excess moisture and fishy odor.
Step 2
Peel the potatoes using a peeler and cut them into large, bite-sized pieces (about 3-4cm). Cutting them too small might cause them to break apart during cooking. Thinly slice the onion. Chop the green onion and Korean green chili pepper diagonally. Adjust the amount of chili pepper based on your preference for spiciness.
Step 3
In a stew pot, lay the large potato pieces at the bottom. Placing potatoes at the base helps prevent the flounder from sticking and allows them to absorb the delicious broth as they cook.
Step 4
Carefully arrange the prepared flounders on top of the potatoes. Handle the fish gently to avoid breaking it.
Step 5
In a small bowl, combine the soy sauce, fish sauce, red pepper flakes, minced garlic, ginger & plum cooking wine, sugar, and black pepper. Add 1-2 tablespoons of water and mix well to create the sauce.
Step 6
Pour the prepared sauce evenly over the flounders. Be careful not to let the sauce spill over the sides of the pot. Gently pour the 400ml of anchovy broth around the edges of the pot. The liquid doesn’t need to completely cover the ingredients.
Step 7
Cover the pot with a lid and bring it to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer gently. Cook for about 15-20 minutes, or until the potatoes and flounder are cooked through.
Step 8
When the broth has reduced to a simmer and the potatoes are tender, add the chopped green onions, sliced onion, and chili peppers on top. Ladle some of the broth over these ingredients and simmer for another moment to allow the flavors to meld.
Step 9
Once the ingredients are well-infused with flavor and the broth has reached your desired consistency, your delicious Flounder and Potato Stew is ready! Enjoy it with a warm bowl of rice.
