Delicious Semi-Dried Flatfish Simmered in Soy Sauce
A Simple and Flavorful Recipe for Semi-Dried Flatfish Stew with a Perfect Simmering Sauce
Discover how to make a wonderfully flavorful semi-dried flatfish stew, perfect for those nights when you need a quick and satisfying side dish. This recipe uses tender, pan-dried flatfish, known for its mild fishy odor and ease of preparation, making it an ideal pantry staple. We’ll guide you through creating a delicious simmering sauce that will have everyone asking for seconds!
Main Ingredients- 3 Semi-dried flatfish
- 3 Slices of Korean radish (about 1cm thick)
- 1 Green onion
Cooking Instructions
Step 1
Start with pre-packaged semi-dried flatfish. These are usually cleaned of their insides and conveniently vacuum-sealed after being dried, making them super easy to cook with.
Step 2
The Korean radish (Mu) used in this recipe is known for its mild yet rich flavor. While it might not be as thick-fleshed as other types of flatfish, its unique, nutty taste makes it incredibly delicious when simmered.
Step 3
To ensure a clean and fresh taste, gently rinse the semi-dried flatfish under cool running water. Pat it dry thoroughly with paper towels. Then, use scissors to carefully trim off the head and fins for a neater presentation.
Step 4
Cut the cleaned flatfish into manageable pieces, about half each. This helps the simmering sauce penetrate the flesh evenly, ensuring a more flavorful dish.
Step 5
Slice the Korean radish into approximately 1cm thick rounds, then cut each round into four pieces. The radish will soften beautifully as it simmers, absorbing the delicious sauce and adding a touch of sweetness.
Step 6
Arrange a layer of the sliced radish at the bottom of your pot. Next, place the prepared flatfish pieces on top of the radish. Try not to overlap the fish too much; leaving some space between pieces allows the sauce to cook them evenly.
Step 7
Now, let’s make the simmering sauce. In a bowl, combine 2 cups of water with 5 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp sesame oil, 1 Tbsp plum extract, 1 Tbsp oligodang, 1 Tbsp minced garlic, and 1/2 tsp black pepper. Finely chop the white part of the green onion and add it to the sauce mixture. Stir everything together well.
Step 8
Pour the prepared simmering sauce evenly over the flatfish and radish in the pot. Make sure the liquid covers most of the ingredients.
Step 9
Place the pot on the stove over high heat and bring it to a boil. Starting with high heat helps cook the ingredients thoroughly.
Step 10
Once the stew begins to boil, use a spoon to ladle some of the hot sauce over the fish. Spooning the sauce over the fish repeatedly helps the flavors to penetrate deeply into the flesh, creating a richer taste.
Step 11
After boiling vigorously on high heat, reduce the heat to medium-low. Now, let the stew simmer gently. This slow cooking process allows the flavors to meld beautifully and the fish to become tender.
Step 12
When simmering, slightly crack the lid open or leave it partially ajar. This prevents the sauce from reducing too quickly while allowing the fish to cook gently and remain moist. Continue to simmer for about 10-15 minutes.
Step 13
Once the sauce has thickened and reduced to a nice glaze, spoon some of the sauce over the fish one last time. This will give your simmered flatfish a beautiful, glossy finish.
Step 14
Finally, sprinkle the thinly sliced green parts of the green onion over the top. This adds a fresh aroma and a vibrant splash of color to your delicious semi-dried flatfish stew. Serve hot with a bowl of steamed rice!
