Spicy & Sweet Braised Flatfish (Gajami Jorim) – The Ultimate Rice Thief!
How to Make Delicious Braised Flatfish That Will Make You Gobble Up Rice
I absolutely love fish stews and braises! They are simple to make and just one dish is enough to finish a whole bowl of rice. Today, I was craving a good braise and rummaged through my freezer, where I discovered some boneless flatfish fillets. So, I whipped up this simple braised flatfish recipe. It’s perfect for mixing with rice!
Main Ingredients
- 2 Boneless Flatfish Fillets
- 1/3 Korean Radish (Muu)
- 1/2 Onion
- 1 Large Scallion (Green Onion)
- 1 Korean Green Chili Pepper (Cheongyang)
- 1 cup Water (200ml)
Braising Sauce
- 1.5 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Jin Ganjang (Korean Soy Sauce)
- 1 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger (optional)
- 1.5 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Jin Ganjang (Korean Soy Sauce)
- 1 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger (optional)
Cooking Instructions
Step 1
First, prepare the Korean radish (muu). Slice it into half-moon shapes about 0.5 cm thick. If the slices are too thick, the sauce won’t penetrate well and it will take longer to cook. If you’ve sliced it thicker, like in the picture, you’ll need to extend the cooking time. Slicing it thinner than shown in the photo will allow the flavors to meld beautifully.
Step 2
Slice the scallion diagonally into about 1 cm thick pieces. This will add a wonderful aroma and flavor to the braise.
Step 3
Slice the onion into strips that are not too thin. The onion will add a natural sweetness and a refreshing element to the dish as it cooks.
Step 4
Chop the Korean green chili pepper finely. This adds a pleasant spicy kick! If you prefer less heat, you can reduce the amount or omit it entirely.
Step 5
Now, let’s make the delicious braising sauce! In a bowl, combine the gochujang, gochugaru, soy sauce, sugar, minced garlic, and minced ginger. Mix everything thoroughly until there are no lumps. Remember, a braising sauce should have a strong flavor to be truly delicious, so taste and adjust the seasonings to your preference. Your basic prep is now complete!
Step 6
Let’s start the braising process! Begin by laying the prepared radish slices at the bottom of the pot. The radish will cook in the sauce, absorbing all the wonderful flavors.
Step 7
Arrange the sliced onions evenly over the radish. The onions will soften and release their sweetness, also helping to mellow any fishy odors.
Step 8
Place the flatfish fillets on top of the onions. I’m using boneless fillets for convenience, but regular flatfish with bones will also work beautifully. Boneless fillets are definitely easier to eat!
Step 9
Pour the prepared braising sauce evenly over the flatfish. Make sure the fish is well-coated with the sauce.
Step 10
Finally, carefully pour in 1 cup of water around the edges of the pot. Try not to pour it directly onto the fish or sauce at high heat.
Step 11
Bring the mixture to a rolling boil over high heat with the lid off. Let it cook until the liquid starts to bubble vigorously.
Step 12
Once it’s boiling actively and releasing juices from the ingredients, reduce the heat to medium. Cover the pot and let it simmer.
Step 13
When the flatfish starts to take on the color of the sauce, add the chopped green chilies. Continue to simmer over medium-low heat until the sauce has reduced and thickened to your liking. Keep an eye on it, as braising sauces can thicken and burn quickly if not watched.
Step 14
Once the sauce has reduced to a consistency perfect for mixing with rice, stir in the sliced scallions. Cover the pot and let it simmer on low heat for about 2 more minutes to allow the flavors to meld. This step is like letting the dish rest and infuse.
Step 15
And there you have it – delicious Braised Flatfish, ready to be enjoyed!
