Spicy braised flatfish
I'll make braised flounder with the best-tasting flounder. Let's take a look.
2 serving
Within 90 minutes
밥심은국력
Ingredients
  • Radish
    8piece
  • leek
    1.5ea
  • Green pepper
    1ea
  • Red pepper
    1ea
  • onion
    1ea
  • anchovy broth
    400ml
  • Soy sauce
    5TS
  • Red pepper powder
    3TS
  • Cheongyang red pepper powder
    1TS
  • crushed garlic
    1TS
  • cooking wine
    2TS
  • plum extract
    1TS
  • ginger powder
    1/2ts
  • ground pepper
    little
  • Sesame oil
    2/3TS
Cooking Steps
STEP 1/15
I was surprised at how big the halibut was. It's the best flounder I've ever eaten.
STEP 2/15
The Chamgajima was so big that just one braised was enough.
STEP 3/15
I put paper foil on the cutting board and cut it into three pieces. It was a true flounder that had already been trimmed and sent, so there was no need for much trimming, but the unfinished flounder removes the intestines and takes care of the fins and tails. Make an x-shaped cut to prevent the shell from bursting as it cooks
STEP 4/15
Sprinkle thick salt evenly and marinate for about an hour. This is good because the fish meat is firm, and it tastes better when boiled because it is slightly seasoned. After 30 minutes, flip it over and pickle it.
STEP 5/15
It's well salted and you can see that there's a lot of salt in it. Rinse slightly under running water to remove moisture.
STEP 6/15
Cut radish, onion, green onion, red pepper, green pepper, etc. Cut the radish into ginkgo leaves and cut the edges. If you cut the edges like this, you can prevent the cooking process from breaking down. Slice the onions thickly. Slice the peppers and green onions diagonally
STEP 7/15
The radish on the top is cut off the edge. The radish at the bottom is not sharpened, can you compare it
STEP 8/15
Boil radish in cold water until radish becomes transparent. To see if it's cooked or not, poke your chopsticks and go into it. When the radish is rolled up, it's all cooked. If you boil the radish in advance and boil it down, the flounder and the cooking speed match, so the seasoning doubles evenly.
STEP 9/15
It's good to make the sauce in advance and let it ripen. I made it spicy using two kinds of red pepper powder. The bright-colored red pepper powder has a spicy taste with Cheongyang red pepper powder, so it is addictive. Add 5 tablespoons of soy sauce, 3 tablespoons of red pepper powder, 1 tablespoons of Cheongyang red pepper powder, 1 tablespoons of minced garlic, 2 tablespoons of cooking wine, 1 tablespoon of plum syrup, half a spoon of ginger powder, a little pepper, and 2/3 of sesame oil. Adding a little bit of sesame oil brings out the flavor.
STEP 10/15
Prepare 400ml (2 paper cups) of anchovy stock prepared in advance. It's much tastier than using plain water
STEP 11/15
Put the boiled radish in a hot pot and add the sliced flounder. Pour in anchovy stock. The amount of anchovy stock should be poured as if the main ingredient is submerged. Add onions and green onions. Slice onions too thinly, as they may turn into konjuk while cooking. Or slice it thinly and put it in later.
STEP 12/15
Put only half of the sauce first, and when it starts to boil, put the lid on the stew and cook it. Then, put the remaining half of the sauce in about 20 minutes and boil it down. Don't turn the heat too high. It's delicious if you cook it lightly.
STEP 13/15
Lastly, add chili pepper
STEP 14/15
Turn off the heat when the peppers are slightly cooked. The soup is self-cooked
STEP 15/15
Braised flounder is complete. I love the fully cooked radish flavor. There are a lot of people who like radish more than braised radish, right? Look at how thick it is. a soft flounder. It's delicious if you dip it in the stew. It's so delicious even if you mix rice with the stewed soup. If you haven't tried it, please try it. It's no match for regular flounder. I can understand why your name is Chamajiri.
The true flounder is a 40cm-long sea fish with an oval body shape and a small, pointed snout. It's on the right side of the body in both eyes. It lives in low floors within 150 meters of water and eats small molluscs and crustaceans. Since spawning takes place in April and June, this is the most delicious season for gaining weight. The flesh is much thicker than regular flounder. It is used as an ingredient for dried fish, sashimi, and boiled food, and it is also made with the famous dish of Hamgyeong-do, flounder sikhae.
Cooking review
5.00
score
  • 769*****
    score
    I made it deliciously~~ Thank you.
    2023-04-27 19:03
  • 989*****
    score
    I forgot to post a review. I'm sorry. I really enjoyed the food My husband said it was so delicious that he emptied out the soup without leaving it Thank you~^^
    2023-04-10 20:42
  • 177*****
    score
    It was so delicious Thank you.
    2023-03-14 12:09
  • 813*****
    score
    I cooked flounder for the first time, and it's so good. I think I'll cook it with this recipe again Thank you.
    2022-12-31 19:51
  • 658*****
    score
    I ate steamed fish according to the recipe. Son Ram cleared a flounder
    2022-08-18 22:08
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