Korean Steamed Flounder (Whole Flatfish with Soy Garlic Sauce)
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.
Adjust Servings
Instructions
- 1
Clean the flounder and pat dry.
- 2
Place onion in the steamer and lay flounder on top.
- 3
Mix soy sauce, garlic, and rice wine, then pour over fish.
- 4
Steam over strong heat for 12 minutes and check doneness.
- 5
Top with green onion and steam 2 more minutes.
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