Korean Gwangeo Yuja Ganjang Gui (Yuja Soy Grilled Flounder)
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Flounder fillets are brushed with soy sauce mixed with yuja-cheong, a Korean citron marmalade, so the salty glaze carries a bright citrus note.
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The fillets are thin and break easily; turn them once, in one go, with a wide spatula. If your yuja-cheong is very sweet, add a little more soy.
Ingredients
Instructions
- 1
Pat 380 g flounder fillets dry on both sides with paper towels, then season lightly and evenly with 0.25 teaspoon black pepper.
Removing surface moisture helps the glaze cling and prevents excessive splattering in the pan.
- 2
Mix 1.5 tablespoons soy sauce, 1 tablespoon yuja marmalade, 1 teaspoon minced garlic, and 0.5 teaspoon ginger juice until the marmalade loosens. Break up any thick pieces so the glaze brushes on evenly instead of clumping.
- 3
Brush half of the glaze thinly over both sides of the flounder and marinate for only 10 minutes.
Keep the remaining glaze separate for finishing, because the thin flesh can soften if it sits too long.
- 4
Heat a pan over medium heat, add 1 tablespoon olive oil, and spread it into a thin coat.
When the oil moves smoothly but is not smoking, lay in the flounder and cook the first side for 3 minutes.
- 5
When the edges turn opaque and the underside is lightly golden, flip the fish once with a wide spatula in one steady motion.
Do not press on the flesh, and cook the second side for another 3 minutes.
- 6
Brush the remaining glaze over the surface, reduce the heat to low, and cook for 2-3 minutes more.
Turn off the heat when the coating looks glossy and slightly reduced, then finish with lemon zest and sliced chives.
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