Crispy Pan-Fried Flatfish (Bakdae Gui)
A Relaxing Weekend Meal: My Homemade Korean Feast
As retirement approaches in just a few months, weekends have become a cherished time to leisurely prepare a comforting Korean meal. This dish features perfectly pan-fried flatfish, offering a delightful balance of simple flavors and satisfying textures. Accompanied by fresh kale wraps and a zesty cucumber salad, it’s a nourishing and enjoyable centerpiece for a relaxed weekend spread.
Kale Wraps & Accompaniments- 150g fresh kale leaves
- A pinch of fermented shrimp paste (saeujeot) or soy-based dipping sauce (jeotjang)
- A sprinkle of toasted sesame seeds
Main Dish: Pan-Fried Flatfish (Bakdae Gui)- 1 whole cleaned flatfish (Bakdae)
- A little cooking oil (e.g., canola, grapeseed)
Cucumber & Ssamjang- 4 Korean cucumbers (oigo-chut)
- A serving of Ssamjang (Korean dipping paste)
- 1 whole cleaned flatfish (Bakdae)
- A little cooking oil (e.g., canola, grapeseed)
Cucumber & Ssamjang- 4 Korean cucumbers (oigo-chut)
- A serving of Ssamjang (Korean dipping paste)
Cooking Instructions
Step 1
Begin by preparing the flatfish for pan-frying. Gently pat the cleaned fish dry with paper towels. This step is crucial for removing any fishy odor and achieving a crispy exterior.
Step 2
Wash the fresh kale leaves thoroughly under running water. Place the kale in a steamer basket over boiling water and steam lightly for about 1-2 minutes, just until wilted. Overcooking will make the kale mushy, so a brief steaming is ideal.
Step 3
Once steamed, rinse the kale under cold water to cool it down, then squeeze out excess moisture by hand. Chop the kale into bite-sized pieces and place them in a bowl. Gently toss with the fermented shrimp paste (or your preferred jeotjang) and toasted sesame seeds until well combined. Adjust the amount of jeotjang to your taste.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the pan is hot, carefully place the prepared flatfish into the oil. Pan-fry on both sides until golden brown and crispy. Starting with the skin side down can help achieve extra crispiness.
Step 5
Once the flatfish is nicely browned on both sides, you can either cut it into serving portions or place it whole onto a serving platter. Be mindful of the heat and oil splatter while cooking.
Step 6
Wash the crisp Korean cucumbers and remove their stems. Slice them in half lengthwise, and then cut them into manageable pieces. Arrange them attractively on the plate next to the pan-fried fish. Serve the Ssamjang in a small dipping bowl on the side.
Step 7
▲ Here is the complete, inviting weekend meal: golden-brown pan-fried flatfish, flavorful kale wraps, and crisp cucumber with ssamjang. The relaxed atmosphere makes this meal taste even more delicious. Enjoy your meal! ▼ Please subscribe to my channel for more cooking videos and recipes!^^▼
