Spicy and Savory Braised Flatfish (Godeungeo Jorim)
Easy and Flavorful Braised Semi-Dried Flatfish Stew Recipe
Do you have a pack of semi-dried flatfish frozen in your freezer that you’ve been hesitant to use? This recipe transforms them into a delicious, savory stew that’s perfect for any meal. Even if you haven’t cooked fish often, the convenience of pre-cleaned and vacuum-sealed fish makes this process remarkably simple. Just rinse, prepare the sauce, and simmer! As the weather cools, this hearty and flavorful dish is the perfect way to bring warmth to your table and reignite your appetite. Get ready for a comforting meal that pairs perfectly with a bowl of rice!
Main Ingredients
- 6 Semi-dried flatfish (approx. 500g)
- 1/2 Onion
- 2 Potatoes (small size)
- 1 Green onion (scallion)
- 1 Red chili pepper
- 2 Korean green chili peppers (cheongyang peppers)
- 3 Cups (approx. 600ml) Anchovy-kelp broth
Cooking Instructions
Step 1
If your semi-dried flatfish are frozen together in a pack, gently separate them. You might need to briefly soak them in cold water to make separation easier without breaking the fish. It’s always convenient to portion them out before freezing, but today we’ll be using 6 fish, about 500g.
Step 2
Rinse the semi-dried flatfish under cold running water to remove any excess salt or residue. Drain them well in a colander. Ensuring the fish is not too wet will help the sauce flavors concentrate better.
Step 3
Slice the half onion into thick strips and spread it evenly on the bottom of your pot. The onion will soften and sweeten as it cooks, adding flavor and preventing the fish from sticking.
Step 4
Peel the small potatoes, then cut them in half lengthwise and then into thick, half-moon slices about 1cm thick. While radishes are common in fish stews for their refreshing taste, we’re adding potatoes today for a heartier dish that doubles as a satisfying side. You could also substitute zucchini for a different flavor profile.
Step 5
You don’t need to soak the cut potatoes in water to remove starch. Simply place them on top of the onions in the pot.
Step 6
Arrange the prepared flatfish neatly on top of the potatoes. Handle the fish gently to prevent it from breaking during the cooking process.
Step 7
In a small bowl, combine all the braising sauce ingredients: 3 Tbsp soy sauce, 2 Tbsp soup soy sauce, 3 Tbsp rice wine, 2 Tbsp plum extract, 1 Tbsp corn syrup (adjust sweetness as needed), 1.5 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp sesame oil, and 1/2 tsp black pepper. Finely chop the white part of the green onion and add it to the sauce. Evenly coat the flatfish with this mixture, allowing the flavors to penetrate.
Step 8
Prepare 3 cups (about 600ml) of anchovy-kelp broth. This broth adds a deep umami flavor. Pour the broth into the bowl that contained the sauce, swishing it around to capture any remaining sauce, and then mix it with the rest of the liquid.
Step 9
Carefully pour the prepared broth mixture around the edges of the pot, trying not to pour it directly over the sauce-coated fish. This helps to evenly distribute the flavors and cook the vegetables underneath.
Step 10
Place the pot on the stove over high heat and bring the liquid to a rolling boil. Once boiling, gently spoon some of the hot broth over the parts of the fish not submerged. This ensures even flavoring and moistness.
Step 11
Once the broth is boiling, slightly crack the lid open or cover the pot loosely, then reduce the heat to medium-low. Simmer gently. Boiling too vigorously for too long can cause the sauce to reduce too much and become overly salty.
Step 12
Let the stew simmer for about 15-20 minutes, or until the flatfish is tender and infused with flavor, and the potatoes are soft. In the final step, add the green parts of the scallion, sliced diagonally, along with the red chili pepper and green chili peppers (also sliced diagonally). This adds a beautiful color and a delightful spicy kick. Simmer for another minute or two, and your delicious braised flatfish is ready to be enjoyed!
