Flounder with with brown butter, capers, and kimchi from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun and Olga Massov

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Notes about this recipe

  • imaluckyducky on September 05, 2020

    5 stars! Simply amazing. The white wine does this magical thing where it balances out the kimchi, and the capers provide the a hit of briny salt. The browned butter brings a depth and richness to the sauce. The flounder is a remarkable fish for this dish. Will be on the regular rotation.

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