Pulchi Jorim (풀치조림), a savory Korean braise featuring the delicate and flavorful Pacific saury, is a dish that perfectly balances sweet, spicy, and savory notes. This humble fish, often overlooked, transforms into a culinary delight when simmered in a rich, umami-laden sauce. The slightly oily flesh of the pulchi absorbs the flavors beautifully, creating a tender and succulent texture that’s both comforting and incredibly satisfying. It's a dish perfect for a weeknight meal or a special occasion, equally at home served with rice as a main course or as a flavorful side.
The vibrant red-orange hue of the sauce, a testament to the gochujang and gochugaru used, hints at the depth of flavor within. This seemingly simple recipe packs a punch, showcasing the magic of Korean cooking. Ready to experience the deliciousness of Pulchi Jorim for yourself? Let's dive into the step-by-step instructions and create this culinary masterpiece together.
Tools Needed
- Scissors
- Concave pan
Ingredients
- Flounder
- Rice water
- Green onions
- Ginger
- Chili peppers: generous amount
- Garlic
- Oil
- Seaweed
- Rice wine
- Plum extract
- Vinegar
- Sugar: a little
- Pepper
- Brown sugar or honey
- Sesame seeds
- Sesame oil
- Perilla leaves (optional)
Step-by-Step Instructions
Step 1. Prepare the Flounder
- Cut off the fins of the flounder with scissors.
- Cut the flounder into pieces and soak it in rice water.
- Wash the flounder thoroughly and remove all moisture.
- Cut the flounder into bite-sized pieces. Slice green onions and ginger.
- Add a generous amount of chili peppers to remove fishy smell and enhance flavor. Chop garlic.
Step 2. Sear and Crisp the Flounder
- Heat oil in a pan, stir-fry green onions over medium heat until fragrant. Add ginger for extra fragrance.
- Add seaweed and fry it to give it a grilled texture, firming the flesh and removing fishy smell.
- Remove leeks and ginger. Fry the flounder until golden brown on both sides.
Step 3. Create and Simmer the Braising Sauce
- In a concave pan, add oil and minced garlic. Add seasoning sauce (rice wine, plum extract, vinegar, sugar, pepper) and boil.
- Add the grilled flounder to the seasoning sauce and stir-fry briefly to allow the seasoning to absorb.
- Add chili peppers to taste. Pour in remaining sauce, cover, and simmer for 20 minutes, stirring once halfway.
- Add red pepper powder. Simmer on low heat for 10 more minutes.
Step 4. Finish and Garnish
- Add roasted green onions. When the broth has reduced, add brown sugar or honey, mix well.
- Finish by sprinkling sesame seeds and sesame oil.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Adding plenty of chili peppers helps remove the fishy smell and enhances the flavor.
- Grilling the fish before cooking firms the flesh, prevents it from falling apart, and reduces fishy smell.
- Rice wine, plum extract, and vinegar in the seasoning sauce help eliminate fishy smell.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 15-25g
- Protein: 20-25g
FAQs
1. Can I use a different type of fish instead of flounder?
Yes, other firm white fish like cod, halibut, or even snapper would work well. Adjust cooking time as needed depending on the thickness of the fish.
2. How can I make this dish spicier?
Add more gochujang (Korean chili paste) and/or gochugaru (Korean chili flakes) to taste. You can also add a pinch of gochujang oil for extra flavor and heat.
This Crispy Flounder Braise offers a delightful balance of textures and flavors, showcasing the versatility of flounder in a unique Korean-inspired dish. Its relatively quick preparation time makes it a perfect weeknight option, while its impressive taste elevates any meal. Enjoy this savory side dish, and don't hesitate to experiment with different seasonings to create your own perfect version!