Steamed White Fish with Sticky Rice (Chapssal Huinsal Saengseon Jjim)

Photo: Korea Ministry of Food and Drug Safety

Steamed White Fish with Sticky Rice (Chapssal Huinsal Saengseon Jjim)

Name: Steamed White Fish with Sticky Rice (Chapssal Huinsal Saengseon Jjim)
Cuisine: South Korea
Ingredients: 30 g napa cabbage (30g); 12 g scallion (12g); 70 g flounder (70g); 5 g glutinous rice flour (5g); 3 g vinegar (3g); 5 g mirin (cooking rice wine) (5g); 2 g salted shrimp (saeujeot) (2g); 2 g minced garlic (2g); 2 g minced green onion (2g); bay leaf (1 leaf); 30 g soaked glutinous rice (30g); 2 g fine gochugaru (Korean chili flakes) (2g); 1 g white pepper (1g); 1 g finely minced salted shrimp (saeujeot) (1g)

찹쌀 흰살 생선찜

Main dish · Steamed

MainsCourse

206kcal · per serving

2/5Spice

No porkGluten-free

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Recipe

Steamed White Fish with Sticky Rice (Chapssal Huinsal Saengseon Jjim)

🌶 Spicy 2/5No porkGluten-freeContains: shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

napa cabbage배추(30g)
30 g
scallion대파(12g)
12 g
flounder가자미(70g)
70 g
glutinous rice flour찹쌀가루(5g)
5 g
vinegar식초(3g)
3 g
mirin (cooking rice wine)맛술(5g)
5 g
salted shrimp (saeujeot)새우젓(2g)
2 g
minced garlic다진 마늘(2g)
2 g
minced green onion다진 파(2g)
2 g
bay leaf월계수잎(1 leaf)
soaked glutinous rice불린 찹쌀(30g)
30 g
fine gochugaru (Korean chili flakes)고운 고춧가루(2g)
↔ No fine gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
2 g
white pepper백후추(1g)
1 g
finely minced salted shrimp (saeujeot)잘게 다진 새우젓(1g)
1 g

Nutrition per serving

206kcal

20gCarbs

16.4gProtein

6.8gFat

284.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the napa cabbage into bite-size pieces, cut the scallion into 6 cm lengths and halve them lengthwise, and cut the flounder into bite-size pieces.
Toss the flounder evenly with the seasoning and marinate in the refrigerator for 20 minutes.
Mix the sticky rice coating ingredients evenly.
Coat the marinated flounder evenly with the glutinous rice flour (5 g), then cover it closely with the sticky rice coating.
Lay the napa cabbage and scallion in a steamer, place the flounder on top, steam for 12 minutes, then turn off the heat and let it rest for 5 minutes.
Transfer to a bowl to finish.

💡 TipSteaming the fish brings out the natural flavor of the ingredients. Using salted shrimp and gochugaru reduces the amount of sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.