Spicy and Savory Braised Flatfish Recipe (Gajami Jorim)
Spicy and Savory Braised Flatfish Recipe (Gajami Jorim)
Flavorful Braised Flatfish, Perfect with a Bowl of Warm Rice
This Spicy and Savory Braised Flatfish (Gajami Jorim) is an absolute rice thief when served over a warm bowl of freshly cooked rice. The slightly spicy yet wonderfully savory sauce seeps into the tender flesh of the flatfish, creating a dish that’s loved by everyone, young and old. It’s perfect for a comforting home-cooked meal or when you want to prepare a slightly more special side dish. Follow these detailed tips to achieve a delicious Gajami Jorim every time!
Main Ingredients- 2 prepared flatfish (cleaned and ready to use)
- 1/2 medium onion (thinly sliced)
- 1 large green onion (sliced diagonally, including white and green parts)
- 1 Korean green chili pepper (deseeded and sliced diagonally for a spicy kick, optional)
- 1 red chili pepper (deseeded and sliced diagonally for color)
- 1 cup (200ml) anchovy-kelp broth (using broth instead of water adds depth of flavor)
Braising Sauce Ingredients- 1 Tbsp minced garlic (freshly minced garlic provides a more intense aroma)
- 2 Tbsp minced green onion (white parts preferred) (optional, but adds umami)
- 2 Tbsp gochugaru (Korean chili flakes; adjust to your spice preference)
- 2 Tbsp soy sauce (use regular soy sauce, not soup soy sauce)
- 1 Tbsp plum syrup or corn syrup (for sweetness and gloss)
- 1 Tbsp cooking wine (mirin) (removes fishy odor and enhances flavor)
- Pinch of black pepper (freshly ground pepper offers a richer aroma)
- Pinch of ginger powder (optional; you can substitute with a little ginger juice)
- 1 Tbsp minced garlic (freshly minced garlic provides a more intense aroma)
- 2 Tbsp minced green onion (white parts preferred) (optional, but adds umami)
- 2 Tbsp gochugaru (Korean chili flakes; adjust to your spice preference)
- 2 Tbsp soy sauce (use regular soy sauce, not soup soy sauce)
- 1 Tbsp plum syrup or corn syrup (for sweetness and gloss)
- 1 Tbsp cooking wine (mirin) (removes fishy odor and enhances flavor)
- Pinch of black pepper (freshly ground pepper offers a richer aroma)
- Pinch of ginger powder (optional; you can substitute with a little ginger juice)
Cooking Instructions
Step 1
Gently rinse the prepared flatfish under running water and pat dry with paper towels. Using a knife, make 2-3 shallow slits on each side of the fish. This scoring helps the sauce penetrate better, making the fish more flavorful.
Step 2
Trim the root of the onion and peel it, then slice it thinly into strips about 0.3cm thick. Wash the green onions, chili peppers, and red peppers. Remove the tops and slice them diagonally into 0.5cm thick pieces. Removing the seeds from the green chilies will make the dish less spicy; adjust according to your preference.
Step 3
In a small bowl, combine all the braising sauce ingredients: minced garlic, minced green onion, gochugaru, soy sauce, plum syrup, cooking wine, black pepper, and ginger powder. Mix well with a spoon until the sauce is evenly combined. Stir thoroughly to ensure all ingredients are integrated.
Step 4
Prepare a wide, shallow pot or pan. Spread about half of the thinly sliced onions on the bottom of the pot. This layer prevents the fish from sticking and burning, and it adds a subtle sweetness as it cooks.
Step 5
Spoon about 2/3 of the prepared braising sauce evenly over the flatfish. Ensure the entire surface of the fish is coated with the sauce. Carefully pour the 1 cup (200ml) of anchovy-kelp broth over the fish. Cover the pot with a lid and bring to a simmer over medium heat.
Step 6
Once the broth begins to boil (you’ll hear it bubbling), lift the lid. Arrange the remaining sliced onions, green onions, and chili peppers attractively over the fish. Ladle some of the sauce from the edges of the pot over the fish to help the flavors meld. Re-cover the pot and reduce the heat to low to allow it to simmer gently.
Step 7
Continue to simmer gently over low heat for another 5-7 minutes. You can periodically open the lid and spoon some of the sauce over the fish to keep it moist and flavorful. The dish is ready when the sauce has reduced to a thick, glossy consistency. Turn off the heat and enjoy with warm rice!
