Article by Gil "hannaone"
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가자미 

Common Name:
Flatfish, Flounder

Flounder is one of several species of "flatfish".
Gajami, also known as Flounder, is a versatile and delicious fish that can be found in many different markets. This delicate flatfish has a mild flavor with a hint of sweetness, making it a popular choice for a wide variety of dishes. Whether fried, grilled, steamed, braised or used in soups, Gajami is a flavorful ingredient that can elevate any meal.

Shopping:
Gajami (Flounder) can be found in most Korean and many Asian markets, most fish markets, as well as most larger grocery stores.

Uses in Korean Cooking:
Gajami Twigim (가자미 튀김) – Fried Fish
Gajami Jorim (가자미 조림) - Braised fish
Gajami Kimchi Jjigae (가자미 김치찌개) – Kimchi stew with fish
Gajami gui (가자미 구이) – Grilled fish
Gajami Mu Chim (가자미 무침) – Spicy seasoned dried fish
Bokkeum Bap (볶음밥)- Stir-fried rice with fish and vegetables

Substitutes for Flounder
1. Sole: Sole is another type of flatfish that is similar in texture and flavor to flounder. It can be cooked using the same methods as flounder, making it a great substitute.
2. Tilapia: Tilapia is a mild and versatile white fish that can easily replace flounder in dishes such as crumbed fillets or fish tacos.
3. Cod: Cod is a firm and flaky white fish that can be substituted for flounder in many recipes. It has a slightly stronger flavor, so it may require some adjustments to seasonings.
4. Halibut: Halibut is another firm and meaty white fish that can stand in for flounder in dishes like pan-fried fillets or baked with herbs and lemon.