Bakdaegui || Grilled Tongue Sole, 박대구이 Leave a comment

Grilled flatfish, known in Korean as “Bakdae-gui” (박대구이), is a simple yet delicious grilled fish dish particularly popular in the coastal regions of the West Sea of Korea. “Bakdae” (박대) refers to a specific type of flatfish (usually of the family Cynoglossidae, like tongue sole), characterized by its elongated, flat body, thin skin, and delicate, white flesh with minimal small bones. This fish is prized for its mild, slightly sweet, and savory flavor, and when grilled, it develops a crispy skin and remains moist and tender on the inside.

Key Features of Bakdae (Flatfish):

• Appearance: Bakdae has a distinctive flattened and elongated shape. Its skin is thin and its flesh is white and translucent.
• Taste and Texture: It boasts a mild, non-fishy flavor with a subtle sweetness. When cooked, the flesh becomes flaky and tender, while the skin crisps up nicely.
• Fewer Bones: Compared to many other fish, Bakdae has relatively few small bones, making it enjoyable for people of all ages.
• Regional Significance: It is a specialty of the West Sea region of Korea, particularly around Gunsan, where various local dishes featuring Bakdae have been developed.
• Name Origin: Interestingly, the Korean name “Bakdae” is said to originate from the fish’s less-than-attractive appearance, implying it might be “rejected” (“bakdae” can mean to treat coldly). However, its delicious taste has made it a beloved food despite its name.

Nutritional Value:

Flatfish is a healthy and nutritious food source:

• High in Protein: It’s an excellent source of lean protein, essential for muscle building and overall health.
• Low in Fat and Carbohydrates: This makes it a good choice for those watching their fat and carbohydrate intake.
• Rich in Minerals: It contains calcium and potassium, which are beneficial for bone health and regulating blood pressure.
• Vitamins and Other Nutrients: Flatfish also provides various vitamins, zinc, and folate.

How It’s Enjoyed:

The most common way to enjoy Bakdae is by grilling it. It can also be steamed, braised, or used in soups and stews. A unique local specialty is “Bakdae-muk” (박대묵), a jelly made from the skin of the flatfish, which is considered a winter delicacy with a distinct texture and flavor.

Easy Recipe for Grilled Flatfish (Bakdae-gui):

Ingredients:

• 2 semi-dried flatfish (Bakdae) – Semi-dried is preferred as it’s easier to grill and has a chewier texture. Fresh flatfish can also be used.
• A little cooking oil

Optional Ingredients:

• A splash of cooking wine (mirin or sake) – to reduce any fishy smell
• A pinch of salt (if using fresh flatfish)
• A pinch of black pepper
• Chopped green onions or scallions (for garnish)
• Lemon slices (optional, for serving)

Instructions:

1. Prepare the Flatfish:
   • If using semi-dried flatfish, lightly rinse it under running water to remove any surface impurities and pat it dry with paper towels. Avoid soaking it for too long, as it can wash away the flavor.
   • If using fresh flatfish, clean it thoroughly, and you can make a few shallow diagonal cuts on the body to help it cook evenly. Season lightly with cooking wine, salt, and pepper.
2. Grilling:
   • Heat a non-stick frying pan or grill pan over medium-low heat and add a small amount of cooking oil. (Too much oil can make it greasy.)
   • Place the prepared flatfish in the pan.
   • Grill for about 3-5 minutes on each side, or until it turns golden brown and the flesh is cooked through. Be careful not to burn the skin, especially with semi-dried fish, as it can cook quickly.
   • For fresh flatfish, ensure it’s cooked all the way through until the flesh is opaque. You can check by inserting a fork; it should flake easily.
3. Serving:
   • Once cooked, transfer the grilled flatfish to a serving plate.
   • Garnish with chopped green onions or scallions, if desired.
   • Serve with lemon slices for a touch of freshness, if you like.

Tips for Delicious Bakdae-gui:

• Low and Slow: Grilling over medium-low heat ensures that the fish cooks evenly without burning the delicate skin.
• Control the Oil: Use just enough oil to prevent sticking. Over-oiling can make the dish heavy.
• Don’t Overcook: Overcooked flatfish can become dry. Cook until the flesh is just opaque and flakes easily.
• Serve Simply: The natural flavor of the flatfish is best enjoyed with minimal seasoning.

Grilled flatfish (Bakdae-gui) is a delightful and healthy dish that showcases the subtle flavors of the sea. Enjoy making and tasting this West Coast specialty! Let me know if you have any more questions.

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