Delicious and Tender Braised Flatfish (Godeungeo Jorim) Recipe
Braised Flatfish, Fish Stew Seasoning, Delicious Flatfish Dish
In this region, fresh flatfish (Mul-gajami) is often enjoyed as raw sashimi. However, braised dried flatfish is equally exceptional. When I first moved here, I was surprised to see sashimi being prepared from flatfish caught directly from boats and sold fresh. Typically, raw fish dishes use live fish from tanks, but here, they even serve sashimi from freshly caught flatfish. Mul-gajami, also known as ‘oil flatfish’, is so rich and savory that it’s delicious as sashimi, and it also makes for an outstanding dish whether braised, stewed, or grilled. As it’s in season now, make sure to enjoy this delicious flatfish!
Main Ingredients- 5 pieces of semi-dried flatfish
- 4 slices of radish (approx. 0.5 cm thick)
Cooking Instructions
Step 1
The semi-dried flatfish purchased at the market has already been cleaned and gutted, making it convenient to use as is.
Step 2
Gently rinse the flatfish under running water. Use kitchen scissors to remove the head, trim the fins neatly, and then cut the fish in half into manageable pieces.
Step 3
Line the bottom of a pot with the 4 slices of radish, each about 0.5 cm thick. The radish will absorb the delicious sauce and complements the fish perfectly.
Step 4
Arrange the prepared flatfish pieces nicely on top of the radish. Placing radish underneath helps prevent the fish from sticking to the bottom of the pot.
Step 5
Now, let’s make the delicious braising sauce! In a bowl, combine 1 Tbsp gochujang, 2.5 Tbsp gochugaru, 5 Tbsp soy sauce, 3 Tbsp cheongju, 1 Tbsp minced garlic, 1 Tbsp plum extract, 1 Tbsp oligodang, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well. Once the sauce is ready, pour it evenly over the flatfish and radish. Add the finely chopped white parts of the green onion here as well. Finally, pour 3 cups of water around the edges of the pot.
Step 6
Place the prepared pot on the stove over high heat and bring it to a boil. Once boiling, reduce the heat to medium-low to begin the braising process.
Step 7
Simmer gently over medium-low heat. Continue to cook for about 15-20 minutes, or until the sauce has reduced to a thick consistency and the flavors have deeply penetrated the fish and radish. Spooning some of the sauce over the fish periodically will make it even more moist and flavorful.
Step 8
Finally, add the diagonally sliced green parts of the green onion and the 3 roughly chopped Cheongyang chili peppers. Let it simmer for another brief moment. This addition will impart a spicy and refreshing flavor, enhancing the overall taste. Turn off the heat and serve your delicious braised flatfish!
