Korean Braised Flounder with Radish
Quick answer
Gajami mu jorim is a Korean braised flounder dish in which flounder pieces and thick slices of Korean radish are cooked down together in a soy sauce and gochugaru broth u...
What makes this special
- Gajami mu jorim places radish to absorb both flounder fat and a spicy gochugaru seasoning.
- Radish absorbs both flounder's fat and spicy seasoning in a dual role
- Cheongyang and gochugaru create two-layered heat: sharp then lingering
Key ingredients
Core cooking flow
- 1 Clean 700 g flounder, sprinkle the surface lightly with salt, and rest 10 mi...
- 2 Slice 350 g radish into 1 cm half-moons, then cut 60 g green onion and 1 hot green chili diagonally.
- 3 Lay radish on the pot bottom, pour in 450 ml water, and simmer over medium h...
Gajami mu jorim is a Korean braised flounder dish in which flounder pieces and thick slices of Korean radish are cooked down together in a soy sauce and gochugaru broth until the liquid reduces to a concentrated, savory glaze. The radish absorbs the fat and juices released from the fish as it braises, soaking up the spicy seasoning until each slice becomes as flavorful and satisfying as the fish itself. Gochugaru and fresh Cheongyang chili provide a clean, penetrating heat, while soy sauce contributes deep umami and minced garlic adds a sharp aromatic backbone to the broth. Allowing the liquid to reduce until only a small amount remains thickens the sauce significantly, and spooning that concentrated braising liquid over plain steamed rice is one of the most common ways to finish the meal, with the sauce soaking into the grains and making it nearly impossible to stop eating. Flounder's naturally lean, delicate flesh, which pulls apart easily along the grain, pairs well with the extended braising method, which keeps the fish moist while infusing it with the bold seasonings. This combination of practical cooking technique and deep, satisfying flavor has made gajami mu jorim one of the most enduring everyday fish side dishes in Korean home cooking.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Clean 700 g flounder, sprinkle the surface lightly with salt, and rest 10 minutes to draw out moisture and fishiness, then pat dry.
- 2Prep
Slice 350 g radish into 1 cm half-moons, then cut 60 g green onion and 1 hot green chili diagonally.
- 3Control
Lay radish on the pot bottom, pour in 450 ml water, and simmer over medium heat for 8 minutes until the radish starts to turn translucent.
- 4Season
Place the flounder on top and pour over the sauce mixed from 4 tbsp soy sauce, 1.5 tbsp gochugaru, 1.5 tbsp cooking wine, 1 tbsp garlic, and 1 tsp sugar.
- 5Control
Cover and braise over medium-low heat for 15 minutes, then add green onion and chili.
The fish is braised when the flesh starts to pull away from the bone.
- 6Finish
Spoon the braising liquid over the fish 2-3 times and reduce for 5 more minutes to finish.
After the steps
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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 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.
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