Korean Grilled Flounder (Salted Whole Flatfish Pan-Fry)
Gajami-gui is a Korean grilled flounder where the whole flat fish is salted for twenty minutes, then pan-fried or grilled until both sides turn golden brown. Flounder has thinner flesh and less moisture than most flatfish, which means it carries almost no fishy smell and needs only salt to taste clean and balanced. Splashing rice wine over the fish removes any residual odor, and patting the surface completely dry before cooking is the difference between crisp skin and a fish that sticks and falls apart. Flipping should be done once with a wide spatula to keep the delicate flesh intact, and serving with shredded daikon radish and soy sauce adds a refreshing sharpness that highlights the fish's mild character.
Adjust Servings
Instructions
- 1
Season flounder with salt and rice wine, rest 10 minutes.
- 2
Pat dry, heat oil in pan and grill on both sides.
- 3
Grill about 6 minutes per side until golden.
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Nutrition (per serving)
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