Korean Steamed Flounder (Whole Flatfish with Soy Garlic Sauce)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Korean steamed flounder, called gajami-jjim, is a fish dish prepared by cooking whole flatfish over a bed of vegetables with a light soy garlic sauce.
Read more
The process starts by layering sliced onions at the bottom of the steamer to prevent the delicate white flesh from sticking or breaking apart during cooking. A seasoning mixture of soy sauce, minced garlic, and rice wine is spooned over the cleaned fish. The rice wine and garlic neutralize fishy notes while keeping the flounder moist. Steaming takes about twelve minutes over medium-high heat, followed by an additional two minutes after scattering sliced green onions on top. The cooking time must be monitored closely to prevent the tender fish from drying out. The resulting dish features a clean, savory taste highlighting the natural flavor of the flounder. The light sauce left in the dish can be mixed with cooked rice.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gajami-jjim adds cheongju rice wine to control fishy notes in steamed whole nutty flounder.
- Finish cue
- 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.
- Avoid this
- Flounder overcooks quickly, so watch the time closely.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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