Braised Beltfish with Bracken
Braised Beltfish with Bracken
Delicious Beltfish Stew with Tender Bracken – A Flavorful Korean Home-Style Dish
Experience the delightful combination of tender, flaky beltfish and chewy bracken in this savory braised stew. The beautiful silvery skin of the beltfish, paired with the unique texture of bracken, creates a truly satisfying side dish that’s perfect for any meal. This recipe is not only visually appealing but also packed with flavor, making it a wonderful addition to your dinner table. It’s a dish that promises a comforting and delicious taste you won’t soon forget.
Main Ingredients- 3 Beltfish (Galchi)
- 400g Cooked Bracken (Gosari), prepared
- 1 stalk Green Onion (large)
- 1 small Onion
- 2 Korean Green Chilies (Cheongyang Peppers)
Seasoning Mix- 2.5 Cups (500ml) Broth (or rice water)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Soy Sauce
- 2 Tbsp Maesil Cheong (Plum Syrup)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (or Soju)
- 2.5 Cups (500ml) Broth (or rice water)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Soy Sauce
- 2 Tbsp Maesil Cheong (Plum Syrup)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (or Soju)
Cooking Instructions
Step 1
Rinse the beltfish thoroughly under running water. Gently scrape off the silvery skin with the back of a knife; it doesn’t need to be completely removed. Clean the fish by removing the innards and the black membrane lining the cavity.
Step 2
Once the beltfish is prepared, get your bracken ready and chop the vegetables for the seasoning and stew. Having all ingredients prepped beforehand will make the cooking process much smoother.
Step 3
Now, let’s make the seasoning mix that will give the beltfish stew its signature flavor. In a pot, combine 2.5 cups of broth (or rice water), 3 tablespoons of gochugaru, 1 tablespoon of gochujang, 0.5 tablespoon of doenjang, 4 tablespoons of soy sauce, 2 tablespoons of maesil cheong, 2 tablespoons of minced garlic, and 2 tablespoons of cooking wine (or soju) to eliminate any fishy odor. Stir well to ensure all ingredients are evenly mixed without clumps. Letting this mixture sit for a while will allow the flavors to meld beautifully.
Step 4
Let’s prepare the vegetables for the stew. Slice one large green onion diagonally into thick pieces. This way of cutting helps the onion absorb the sauce better as it cooks.
Step 5
Peel and slice one small onion into thick strips. The sweetness of the onion will enhance the overall savory taste of the stew.
Step 6
To add a pleasant kick, remove the seeds from two Korean green chilies and chop them. You can adjust the amount of chilies depending on your preference for spiciness.
Step 7
In a wide pot or Dutch oven, spread the prepared cooked bracken evenly across the bottom. Pre-packaged bracken available in most supermarkets is very convenient as it can be used after thawing. Laying down a bed of bracken prevents the fish from sticking to the bottom and adds its earthy flavor to the stew.
Step 8
Arrange the cleaned beltfish pieces attractively on top of the bracken. Place them in a single layer so they cook evenly.
Step 9
Distribute the sliced green onions, onions, and green chilies over the beltfish. Finally, pour the pre-made seasoning mixture evenly over the ingredients in the pot.
Step 10
Begin cooking over high heat. Once the stew comes to a boil, reduce the heat to medium. Ladle the broth over the fish several times as it simmers. This basting process ensures that the fish absorbs the delicious flavors thoroughly.
Step 11
Cover the pot and continue to simmer over medium heat. Cook until the sauce has thickened to your desired consistency and the flavors have melded. You’ll have a wonderfully savory beltfish stew ready to be enjoyed with a bowl of hot rice!
