Korean Gwangeo Yuja Ganjang Gui (Yuja Soy Grilled Flounder)
Gwangeo yuja-ganjang-gui is a Korean yuzu-soy grilled flounder where fillets are brushed with a glaze of soy sauce, yuzu marmalade, minced garlic, and ginger juice, marinated for ten minutes, then cooked in olive oil for three minutes per side. The yuzu marmalade lifts the dish with bright citrus acidity that sits on top of the soy sauce's deep umami, building a complex flavor profile over the flounder's mild, clean flesh. Brushing on the remaining glaze during a final two to three minutes on low heat creates a glossy, aromatic sheen, and lemon zest with chopped chives add a finishing burst of fragrance. Flounder fillets are thin and fragile, so flipping once with a wide spatula in a single confident motion is essential to keep the fish intact.
Adjust Servings
Instructions
- 1
Pat flounder dry and season evenly with black pepper.
- 2
Mix soy sauce, yuja marmalade, garlic, and ginger juice into a glaze.
- 3
Brush half the glaze on the fish and marinate for 10 minutes.
- 4
Heat olive oil over medium heat and grill fish 3 minutes per side.
- 5
Brush remaining glaze and cook on low for 2-3 more minutes until glossy.
- 6
Finish with lemon zest and chopped chives for aroma.
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Nutrition (per serving)
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