Korean Steamed Flounder (Whole Flatfish with Soy Garlic Sauce)
Quick answer
Gajami-jjim is a Korean steamed flounder dish prepared with a light soy sauce seasoning, onion, and green onion.
What makes this special
- Gajami-jjim adds cheongju rice wine to control fishy notes in steamed whole nutty flounder.
- Cheongju controls fishy notes while keeping flounder's natural nuttiness
- Onion and scallion bed prevents sticking and infuses gentle aroma
Key ingredients
Core cooking flow
- 1 Remove the scales and guts from 600 g flounder, then rinse under running water until no blood remains.
- 2 Slice 80 g onion into pieces about 0.5 cm thick and spread them evenly over the steamer base.
- 3 Mix 1.5 tbsp soy sauce, 1 tsp minced garlic, and 1 tbsp rice wine in a small bowl.
Gajami-jjim is a Korean steamed flounder dish prepared with a light soy sauce seasoning, onion, and green onion. Rice wine is added during cooking to neutralize any fishiness while keeping the flesh moist. The seasoning is restrained-soy sauce and garlic provide just enough flavor without masking the flounder's naturally mild, clean taste. With its soft texture and few bones, this dish works well as an everyday banchan alongside rice and soup.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Remove the scales and guts from 600 g flounder, then rinse under running water until no blood remains.
Pat the outside and belly cavity very dry with paper towels to reduce fishiness before steaming.
- 2Prep
Slice 80 g onion into pieces about 0.5 cm thick and spread them evenly over the steamer base.
This onion layer keeps the fish from touching the bottom directly and helps prevent the delicate flesh from breaking.
- 3Season
Mix 1.5 tbsp soy sauce, 1 tsp minced garlic, and 1 tbsp rice wine in a small bowl.
Place the prepared flounder on the onion layer without overlapping, then spoon the seasoning evenly over the fish.
- 4Control
Pour 250 ml water into the pot and bring it to a strong boil over high heat.
Once steady steam rises, set the steamer in place, cover tightly, and steam over medium-high heat for 12 minutes.
- 5Prep
Check the fish after 12 minutes.
The flounder is done when the flesh turns white and opaque; gently open the thickest part with chopsticks to make sure no translucent flesh remains.
- 6Finish
Slice 50 g green onion diagonally, scatter it over the fish, and steam for 2 more minutes.
Do not leave the flounder in the covered steamer too long; transfer it promptly and serve with the remaining sauce.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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