1
Trim the tails of the flathead and sole slightly and rinse lightly in cold water.
Semi-dried Fish Steamed
Chef Kim Dae-seok's know-how for making chewy, savory semi-dried steamed fish with a delicious sauce.
KoreanSide Dish
⏱️ 20 min total📝 10 steps
What You'll Need
Flathead1 whole
Sole2 whole
ChivesAppropriate amount
Jin-ganjang (dark soy sauce)5 tbsp
Water1/4 cup (50ml)
Starch syrup2 full tbsp
Ginger wine1 tbsp
Minced garlic1/2 tbsp
Sesame oil1 tbsp
Sesame seedsAppropriate amount
Instructions
2
Place wooden chopsticks at the bottom of the steamer, arrange the sole and flathead so they do not overlap, and close the lid.
3
Turn on the heat and steam the fish for 20 minutes from the moment it starts boiling.
⏱️ 20m 0s4
In a pot, add 5 tbsp of dark soy sauce and 1/4 cup of water and bring to a boil.
5
Add 2 full tbsp of starch syrup and boil.
6
Once the starch syrup is well mixed, turn off the heat and let it cool.
7
When the soy sauce mixture has cooled down a bit, add 1 tbsp of ginger wine.
8
Add half a tablespoon of minced garlic and 1 tbsp of sesame oil, and stir well to complete the sauce.
9
Place the steamed fish on a plate and brush the finished sauce evenly over them.
10
Sprinkle an appropriate amount of chopped chives over the steamed fish.