Spicy Braised Flounder (Gajami Jorim) – Flavorful Recipe
Spicy Braised Flounder (Gajami Jorim) – Flavorful Recipe
How to Make Deliciously Spicy Braised Flounder: A Flavorful Fish Stew Recipe with a Savory Sauce
Learn how to make a deliciously spicy braised flounder (Gajami Jorim), a flavorful Korean fish stew. This recipe features a perfectly balanced spicy sauce and tips for tender, flavorful fish. It’s a delightful way to enjoy flounder and is sure to become a family favorite.
Main Ingredients- Radish (Moo) 150-200g (about 1/4 of a medium radish)
- Green Onion (Daepa) 1 stalk
- Flounder (Gajami) 3 pieces (medium size, about palm-sized; use 2 if large)
- Water 300cc (approx. 1.5 cups)
Spicy Braising Sauce- Gochugaru (Korean chili flakes) 3 Tbsp (medium grind)
- Sugar 1 Tbsp (leveled)
- Soy Sauce (Jin Ganjang) 2 Tbsp
- Soup Soy Sauce (Guk Ganjang) 2 Tbsp
- Mirin (Rice Wine) 3 Tbsp
- Minced Garlic 1 Tbsp
- Doenjang (Fermented Soybean Paste) 1/3 Tbsp
- Ginger Powder 1 pinch
- Black Pepper Powder 1-2 pinches
- Gochugaru (Korean chili flakes) 3 Tbsp (medium grind)
- Sugar 1 Tbsp (leveled)
- Soy Sauce (Jin Ganjang) 2 Tbsp
- Soup Soy Sauce (Guk Ganjang) 2 Tbsp
- Mirin (Rice Wine) 3 Tbsp
- Minced Garlic 1 Tbsp
- Doenjang (Fermented Soybean Paste) 1/3 Tbsp
- Ginger Powder 1 pinch
- Black Pepper Powder 1-2 pinches
Cooking Instructions
Step 1
Start by preparing the radish. Slice it to about 0.5cm thickness, ensuring it’s not too thick. Then, cut the slices into 4-6 pieces each, making them a bite-sized portion. It’s crucial to slice the radish thinly so it cooks through by the time the fish is ready.
Step 2
If you have a leftover piece of radish that’s hard to gauge, aim for a size similar to the width of your pinky finger. Keep in mind that exact size can vary slightly based on radish thickness and individual hand size.
Step 3
Next, prepare the green onions. It’s best to use a mix of both the white and green parts. The green parts, in particular, add a wonderful depth of flavor and aroma to the stew’s broth.
Step 4
Prepare the star of the dish: the flounder. This recipe uses 3 medium-sized flounders, roughly the size of your palm. If your fish pieces are larger, you might only need 2.
Step 5
Even if the flounder is pre-cleaned, it’s a good practice to scrape off any remaining scales with the back of a knife. You might be surprised how much is still left on, even on ‘cleaned’ fish.
Step 6
Now, let’s make the flavorful spicy sauce that will define your braised flounder. Combine all the ingredients listed under ‘Spicy Braising Sauce’ in a bowl. Using medium-grind gochugaru will help the sauce dissolve well and give it a beautiful color.
Step 7
When adding the sugar, level the tablespoon so you’re not packing it in. This ensures the right amount of sweetness without making the dish overly sweet.
Step 8
For braised dishes, jin ganjang (regular soy sauce) generally provides a richer, deeper flavor than yangjo ganjang (brewing soy sauce). So, opt for jin ganjang here.
Step 9
While jin ganjang contributes sweetness, guk ganjang (soup soy sauce) adds a pleasant saltiness. Using both together creates a more complex and well-rounded salty profile for the broth, enhancing the overall taste.
Step 10
Mirin (rice wine) is excellent for removing any fishy odors and adding a subtle sweetness and gloss. A standard mirin with around 14% alcohol content works perfectly.
Step 11
Garlic is essential in any fish dish! Make sure to include the minced garlic. Its pungent aroma complements the fish beautifully and elevates the flavor.
Step 12
Adding a small amount of doenjang (fermented soybean paste) not only introduces a savory, nutty depth but also acts as a fantastic ‘odor killer’ for the fish.
Step 13
Ginger is a common ingredient in fish stews, and ginger powder is a convenient alternative. You can easily find small packets of it in most supermarkets, making it readily available whenever you need it.
Step 14
Finally, add the black pepper powder and mix all the sauce ingredients thoroughly. While you can use the sauce immediately, letting it rest in the refrigerator for about 12 hours will allow the flavors to meld and deepen even further.
Step 15
Now, let’s start the braising process. Pour the 300cc of water into your pot or deep pan. Arrange the sliced radish at the bottom, creating a bed for the fish. Then, carefully place the prepared flounder pieces on top of the radish.
Step 16
Pour the prepared spicy sauce evenly over the fish and radish. Ensure the sauce coats all the ingredients well.
Step 17
Bring the liquid to a boil over high heat. Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer for about 15 minutes. You can also start with medium heat if preferred.
Step 18
During the 15-minute simmering period, open the lid every 4-5 minutes and spoon some of the broth over the fish and radish. This helps the sauce penetrate the ingredients and ensures the radish absorbs the flavor. Spooning the broth over 2-3 times is recommended. If this step feels like too much work, you can simply mix the sauce ingredients directly into the water at the beginning.
Step 19
After 15 minutes of simmering on medium heat, add the chopped green onions. Cover the pot again and continue to simmer for another 3-4 minutes. If the stew seems too dry, you can add an extra 50-100cc of water to adjust the consistency.
Step 20
To prevent the fish from sticking to the bottom of the pot, gently slide a spoon under the pieces of flounder and carefully lift them a bit. This allows the flavorful sauce to seep underneath and ensures even cooking, keeping the fish tender.
Step 21
Serve the perfectly braised flounder with a bowl of hot rice. Placing a piece of fish and some tender radish on your rice, and mixing it with the delicious sauce, is an absolute delight! Enjoy this wonderfully satisfying meal.
