Braised Flatfish (Bakdae) in Savory Soy Sauce Glaze: A Perfect Rice Companion
How to Make a Savory Braised Flatfish (Bakdae) Using Seasonal Fish
Hello everyone! Today, I’m sharing a recipe for savory braised flatfish (bakdae), a delicious dish made with this seasonal fish available from October to December. Flatfish has historically been enjoyed in various ways, including raw, in soups, grilled, and braised. In times like these when fresh fish can be harder to find, a well-prepared braised fish dish can truly liven up your meal. If you’re using dried flatfish, choose one that looks clean on the outside and feels slightly firm or ‘chewy’ to the touch for the best flavor and texture. Let’s make this irresistible bakdae jorim that will have you finishing your rice in no time!
Main Ingredients- 2 Flatfish (Bakdae)
Savory Braising Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Anchovy Sauce (or Soy Sauce)
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Plum Extract
- 1 Cheongyang Pepper (finely chopped)
- 1 Tbsp Minced Garlic
- A pinch of Minced Ginger
- 1 Tbsp Olive Oil
- 1 Tbsp Chopped Green Onion (for the sauce)
- 500 ml Water
- Salt (to adjust seasoning, if needed)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Anchovy Sauce (or Soy Sauce)
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Plum Extract
- 1 Cheongyang Pepper (finely chopped)
- 1 Tbsp Minced Garlic
- A pinch of Minced Ginger
- 1 Tbsp Olive Oil
- 1 Tbsp Chopped Green Onion (for the sauce)
- 500 ml Water
- Salt (to adjust seasoning, if needed)
Cooking Instructions
Step 1
First, let’s prepare the flatfish. Trim off the fins (near the gills and on the back) and the tail of the fish. Then, cut the fish into 4 manageable pieces for braising. The prepared fish is now ready for cooking.
Step 2
Now, let’s make the delicious braising sauce. In a bowl, combine the gochugaru, anchovy sauce (or soy sauce), mirin, plum extract, chopped Cheongyang pepper, minced garlic, minced ginger, olive oil, and chopped green onion for the sauce. Mix everything well until you have a smooth, combined sauce. A tiny amount of ginger will add a wonderful depth of flavor.
Step 3
Arrange the prepared flatfish pieces in a single layer at the bottom of a deep pot or Dutch oven. Generously spoon the prepared sauce evenly over the fish pieces. Make sure the fish is well-coated for maximum flavor infusion.
Step 4
Next, add the water. Carefully pour the 500 ml of water along the sides of the pot. This liquid will help the sauce simmer and meld with the fish, ensuring it braises beautifully and stays moist.
Step 5
Now, let’s start the cooking process. Bring the pot to a boil over medium-high heat with the lid off. Once it’s boiling vigorously, reduce the heat to low and let it simmer until the liquid has reduced and thickened into a glaze. Cooking with the lid off helps to evaporate any unwanted fishy smells while concentrating the flavors.
Step 6
As the braising nears completion, take a spoonful of the warm sauce from the pot and gently spoon it over the fish pieces once or twice. This technique helps the sauce penetrate the fish even more, deepening the flavor and adding a beautiful sheen.
Step 7
Finally, turn off the heat. Garnish the braised flatfish with freshly chopped green onions, adding a pop of color and freshness. Your delicious and savory braised flatfish (bakdae jorim) is now ready! It’s absolutely perfect served with a bowl of hot steamed rice.
