Korean Braised Flounder with Radish
Quick answer
Gajami-jorim is a Korean braised flounder dish where the fish is gently simmered with Korean radish in a soy sauce and chili flake broth.
What makes this special
- Gentle braising allows delicate flounder and radish to soak up a spicy chili flake broth.
- Flounder's delicate white flesh requires low-and-slow braising to stay intact
- Radish absorbs fishy odor while lending cool sweetness to the broth
Key ingredients
Core cooking flow
- 1 Clean 500 g flounder by removing the innards and scales, then rinse under cold running water and pat dry.
- 2 Slice 220 g Korean radish into flat pieces and spread them evenly across the bottom of a pot.
- 3 When the radish edges look translucent and the broth is bubbling, place the flounder on top.
Gajami-jorim is a Korean braised flounder dish where the fish is gently simmered with Korean radish in a soy sauce and chili flake broth. The delicate flounder flesh absorbs the seasoning deeply while careful low-heat cooking prevents it from breaking apart. Radish serves a dual purpose in the dish: it draws out and neutralizes the fishy odor while contributing a clean, refreshing sweetness that adds depth to the braising liquid. Spooning the reduced sauce over rice makes it a complete, standalone meal without the need for additional side dishes. Because flounder fillets are thin, the braising time is short, and the heat should be turned off once the liquid has reduced by at least half to keep the flesh moist and tender.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Clean 500 g flounder by removing the innards and scales, then rinse under cold running water and pat dry.
Make 2 to 3 shallow cuts on each side so the seasoning can reach the flesh without tearing it.
- 2Control
Slice 220 g Korean radish into flat pieces and spread them evenly across the bottom of a pot.
Add 280 ml water, soy sauce, gochugaru, and minced garlic, then bring the liquid to a full boil over high heat.
- 3Control
When the radish edges look translucent and the broth is bubbling, place the flounder on top.
Adding the fish to boiling liquid helps the flesh firm quickly, which reduces breakage during braising.
- 4Season
Lower the heat to medium and braise for about 10 minutes, spooning the hot liquid over the fish often.
Do not flip the flounder; cook until the top looks glossy and the sauce color deepens.
- 5Control
Add 1 diagonally sliced hot chili and 0.5 green onion, then simmer for 3 more minutes.
Once their aroma rises into the broth, reduce the heat slightly if the sauce splashes or boils too hard.
- 6Finish
Turn off the heat when the liquid has reduced by at least half and a chopstick slides into the radish easily.
Plate the flounder right away with the sauce before the thin flesh dries out.
After the steps
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