Korean Spicy Glazed Tongue Sole
Seodae-yangnyeom-gui is a Korean spicy-glazed tongue sole dish where cleaned sole is coated with two-thirds of a sauce blending gochujang, soy sauce, Korean chili flakes, plum syrup, sugar, minced garlic, and ginger, marinated for ten minutes, then pan-fried over medium heat for four minutes per side. The flat body shape of tongue sole allows the marinade to adhere evenly across the entire surface, and because the flesh is thin, the salty-sweet seasoning penetrates all the way through quickly. Plum syrup in the sauce contributes a fruit-forward acidity that lifts the heaviness of gochujang, and together with sugar it caramelizes at pan temperature into a glossy brown coating. Brushing the remaining sauce on during the final two minutes builds a double-layered glaze, and finishing with sesame oil and chopped green onion releases a fragrant aroma from the residual heat.
Adjust Servings
Instructions
- 1
Clean the sole thoroughly and pat dry.
- 2
Combine gochujang, soy sauce, chili flakes, plum syrup, sugar, garlic, and ginger.
- 3
Coat fish with two-thirds of the sauce and marinate for 10 minutes.
- 4
Cook in a preheated pan over medium heat for 4 minutes per side.
- 5
Brush remaining sauce and grill 2 more minutes for a glossy finish.
- 6
Drizzle sesame oil, top with chopped green onion, and serve immediately.
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Nutrition (per serving)
Goes Well With
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