Gajami gui, also known as fried flounder, was a highly sought-after dish at our previous establishment. Its simple yet delicious preparation involved seasoning with salt and pepper, followed by a day of refrigeration to enhance its natural flavor. This fish's taste far surpassed its humble ingredients, making it a favorite among our patrons.

Flounder is a white meat fish with a mild, delicate, somewhat sweet flavor. When cooked, it has a flaky texture and is often used in western dishes like fish and chips or as a substitute for other white fish. However, when prepared using our special recipe for Korean Gajami gui, this seemingly unassuming fish transforms into a mouthwatering delicacy. 

Recipe Type: Korean, Seafood, Fish
Note: You can substitute halibut, sole, or any other flat fish

Ingredients:

1 head off, cleaned, whole flounder, about 1 pound
1/2 teaspoon salt
1/2 teaspoon black or white pepper
1 tablespoon corn or potato starch

Directions:
Rinse the flounder under cold running water.
Trim the fins and tail, scale the fish if needed, then rinse again under cold water.
Use a paper towel to blot dry.
Lightly salt and pepper each side of the fish, then dust with starch.
Cover with paper towel and place in the refrigerator over night.

Cook:
Lightly oil a non stick pan large enough to hold one fish, and heat over medium high.
Gently place one fish into the pan, top (darker) side down and fry until golden brown, about five to eight minutes.
Flip the fish, lower the heat to low, and cook about eight to ten minutes.
Increase heat to medium high and cook another two to three minutes until golden brown.

Serve hot with steamed rice and a banchan array and optionaly drizzled with a spicy seasoned soy sauce.

Seasoned soy sauce
1 tablespoon soy sauce
1 teaspoon vinegar (substitute lemon or lime juice)
1/2 teaspoon honey
1/2 teaspoon coarse gochugaru (red pepper flakes)
1/2 teaspoon sesame oil

Use a whisk and whip all ingredients together in a small bowl. Let stand about fifteen minutes, whip again, and drizzle over the fish.