Korean Braised Flounder with Radish
Gajami mu jorim is a Korean braised flounder dish cooked with thick slices of Korean radish in a soy sauce and gochugaru broth. The radish absorbs the spicy, savory braising liquid as it softens, becoming just as prized as the fish itself. Hot green chili adds an extra kick of heat that balances the natural sweetness of the radish. The remaining sauce is rich enough to spoon over steamed rice, making it a satisfying one-bowl meal when paired with a few simple side dishes.
Adjust Servings
Instructions
- 1
Clean the flounder, sprinkle lightly with salt, rest for 10 minutes, then pat dry.
- 2
Slice radish into 1 cm half-moons; diagonally slice green onion and chili.
- 3
Lay radish at the bottom of the pot, add water, and simmer over medium heat for 8 minutes.
- 4
Place flounder on top and pour over the mixed sauce of soy sauce, chili flakes, cooking wine, garlic, and sugar.
- 5
Cover and braise over medium-low heat for 15 minutes, then add green onion and chili.
- 6
Spoon sauce over the fish and reduce for 5 more minutes to finish.
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