Korean Braised Flounder with Radish
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 while careful low heat keeps it from breaking apart. The radish serves a dual purpose, neutralizing any fishiness while contributing a clean, refreshing sweetness to the braising liquid. Spooning the reduced sauce over rice makes it a complete, standalone meal.
Adjust Servings
Instructions
- 1
Clean flounder and pat dry.
- 2
Place radish in a pot, add water and seasonings, and bring to a boil.
- 3
Add flounder once radish starts turning translucent.
- 4
Braise over medium heat for 10 minutes, spooning sauce over fish.
- 5
Add chili and green onion, then cook 3 more minutes.
- 6
Turn off heat when sauce is reduced and serve.
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