가자미구이
Gajami-gui, fried flatfish or flounder, was a popular dish at our restaurants. Gajaimi-gui is often grilled but we opted for the pan fried version due to, in our opinion, a superior flavor profile.

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 sesame oil
1 1/2 tablespoon corn or potato starch
1 1/2 tablespoon sweet rice flour

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.
Rub the sesame oil into the fish on both sides.
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:
Dust both sides of the fish with the rice flour.
Pour enough cooking oil into a large fry pan to cover the bottom of the pan.
Gently place one fish into the pan, top (darker) side down and fry until golden brown, about five to eight minutes. Use a splatter shield if you have one.
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 optionally 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.