Gajami Yangnyeom-Twigim (Seasoned Pan-Fried Flatfish)

Tested Recipe with Slight Adjustment Adapted from




1 no x 1kg flatfish (cleaned and cut into pieces)

Adequate cooking oil for pan-frying

1 tbsp chopped garlic

2 stalks spring onion (chopped)


1 tsp salt


½ cup potato starch

Seasonings: (mixed well)

¼ cup sugar

¼ cup water

2 tbsp light soy sauce

½ tsp Korean hot pepper flakes

1 tsp extra virgin sesame oil


1 tbsp toasted white sesame seeds

Preparation Instructions:

  1. Rinse the flatfish pieces. Drained and pat-dry with paper towel.
  2. Marinate the flatfish pieces with salt and set aside.
  3. Coat the marinated flatfish evenly with potato starch and set aside.
  4. Heat up adequate cooking oil for pan-frying in a non-stick skillet. Pan-fry the coated flatfish pieces in batches until crispy and golden brown. Remove and set aside.
  5. Leave 2 tbsp of cooking oil in the skillet. Saute chopped garlic until crispy and golden brown.
  6. Add in seasonings and bring to a boil.
  7. Add in chopped spring onion (leave 1 tbsp for garnishing). Turn off heat.
  8. Add in pan-fried flatfish pieces, toss to coat.
  9. Dish out to a serving platter. Garnish with chopped spring onion and toasted white sesame seeds. Serve.




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