This Jjigae dish is made with fresh plaice, radish, and green onions. The plaices are caught in abundance across the entire Korean sea. It is prepared deep-fried, grilled, braised, or in porridge, seaweed soup, and mugwort soup. Jjigae makes for a great way to prepare this fish as well. Plaice Jjigae is made spicy with red chili paste and chili pepper powder. The soup is imbued with the characteristically refreshing flavor of the radish and the natural sweetness and flavor of the plaice. Tender meat melts in one’s mouth, while the spicy soup simply calls for spoons. The plaice has plenty of meat, and the soup is also quite delectable. One needs more than one bowl of steamed rice to finish this dish.

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