Savory Braised Flatfish (Gajami) with Sweet & Savory Sauce
A Delicious and Mild Fish Stew Side Dish Recipe
Experience the delightful flavors of this braised flatfish (gajami) dish, cooked with tender radishes and a perfectly balanced sweet and savory sauce. It’s a comforting and flavorful side dish that pairs wonderfully with rice, making it a favorite for all ages. This recipe is simple yet yields impressive results!
Main Ingredients
- 5 Flatfish (Gajami), cleaned
- 1 piece Radish (approx. 150g), sliced thinly about 0.5cm thick
- 1 Onion, thinly sliced
- 1/2 pack Korean Green Chili Peppers (about 5-6), stems removed and cut in half
- 1 Scallion, cut into large pieces
- 1 Red Chili Pepper, diagonally sliced
Sauce
- 3 Tbsp Gochugaru (Korean chili powder) (use 4 Tbsp for extra spice)
- 2 Tbsp Soy Sauce (regular soy sauce is fine, or use soup soy sauce for deeper flavor)
- 1 Tbsp Mirin (rice wine) (helps remove fishy odor and adds gloss)
- 1.5 Tbsp Minced Garlic
- 1/2 tsp Ginger Powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp Sugar (adjust to your sweetness preference)
- 2 Tbsp Plum Extract (Maesilcheong) (adds sweetness and a fragrant note)
- Pinch of Black Pepper
- 3 Tbsp Gochugaru (Korean chili powder) (use 4 Tbsp for extra spice)
- 2 Tbsp Soy Sauce (regular soy sauce is fine, or use soup soy sauce for deeper flavor)
- 1 Tbsp Mirin (rice wine) (helps remove fishy odor and adds gloss)
- 1.5 Tbsp Minced Garlic
- 1/2 tsp Ginger Powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp Sugar (adjust to your sweetness preference)
- 2 Tbsp Plum Extract (Maesilcheong) (adds sweetness and a fragrant note)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the flatfish. Using the back of a knife, gently scrape off the scales. Rinse the fish thoroughly under cold running water, ensuring the inside is clean. Pat the surface dry with paper towels to prevent oil splatter during cooking.
Step 2
The key to a delicious braised dish is the sauce! In a bowl, combine the gochugaru, soy sauce, mirin, minced garlic, ginger powder, sugar, plum extract, and black pepper. Mix well until there are no lumps to create your flavorful sauce.
Step 3
In a wide pot or pan, arrange the thinly sliced radish at the bottom. The radish will release a mild sweetness as it cooks, infusing the fish with a wonderful depth of flavor. Next, evenly spread the thinly sliced onion over the radish.
Step 4
Place the prepared flatfish pieces on top of the radish and onion. Generously spoon the prepared sauce over the fish. Pour in about 500-600ml of water, pouring it around the edges of the pot. Bring to a boil over high heat with the lid off for about 10 minutes, allowing the sauce to penetrate the fish. Then, cover the pot, reduce the heat to medium, and simmer for another 15 minutes. This step ensures the radish and fish become tender.
Step 5
Once the fish is partially cooked, add the Korean green chili peppers, large chunks of scallion, and diagonally sliced red chili pepper to the pot. These ingredients not only add flavor but also beautiful color to the dish.
Step 6
Finally, reduce the heat to low and let it simmer uncovered or covered for another 10 to 15 minutes, or until the sauce has thickened and the flavors have melded beautifully. The dish is ready when the sauce is slightly reduced and coats the fish. Occasionally spooning some of the sauce over the fish while it simmers will keep it extra moist and flavorful.
Step 7
Serve this delicious braised flatfish with a side of hot rice. The combination of the savory fish, sweet radish, and slightly crisp green chili peppers is truly delightful. Enjoy your meal!
