Braised Cutlassfish (Galchi Jorim) in Baek Jong-won Style: Rich Flavor with Plenty of Radish
Braised Cutlassfish (Galchi Jorim) in Baek Jong-won Style: Rich Flavor with Plenty of Radish
Mastering the Baek Jong-won Style Galchi Jorim Sauce: A Recipe for Deep, Umami Flavor
While tidying up the refrigerator, I found some cutlassfish in the freezer and decided to make Galchi Jorim with plenty of radish! Today, I’m sharing a recipe inspired by Baek Jong-won’s method, with added tips to ensure a delicious, fishy-odor-free result. This hearty and flavorful braised dish is perfect for a satisfying meal.
Main Ingredients- 4-5 pieces of cutlassfish (Galchi)
- 250g of radish (Daikon or similar), sliced
- 3 cups of water (approx. 600ml)
- 1 stalk of green onion (scallion), cut into large pieces
- 1 Korean green chili pepper (Cheongyang chili), for a touch of heat
Special Braising Sauce- 1/4 cup soy sauce for soup (Guk-ganjang), approx. 50ml
- Approx. 1/2 cup red pepper flakes (Gochugaru), approx. 50g
- 2 Tbsp corn syrup or rice syrup (Mulyeot)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp brown sugar
- 1/6 Tbsp salt (for final seasoning adjustment, if needed)
- 1/4 cup soy sauce for soup (Guk-ganjang), approx. 50ml
- Approx. 1/2 cup red pepper flakes (Gochugaru), approx. 50g
- 2 Tbsp corn syrup or rice syrup (Mulyeot)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp brown sugar
- 1/6 Tbsp salt (for final seasoning adjustment, if needed)
Cooking Instructions
Step 1
Rinse the cutlassfish thoroughly under cold running water. Scrape off the black membrane from the inside of the belly and any remaining innards to eliminate any fishy odors. Trim off any sharp fins along the sides of the fish with kitchen scissors for a cleaner presentation.
Step 2
This step is crucial for removing any residual fishy smell. Soak the cutlassfish in rice water for about 20 minutes. Afterward, rinse them again under cold running water and pat them dry.
Step 3
Slice the radish into approximately 0.4-0.5 cm thick pieces, cut into a half-moon shape. The radish will absorb the delicious flavors of the braising sauce and become incredibly tender and tasty.
Step 4
Slice the green onion diagonally. Finely chop the Korean green chili pepper; removing the seeds beforehand will slightly reduce the heat while retaining its aromatic quality.
Step 5
Now, let’s prepare the flavorful sauce that is the heart of this Galchi Jorim. In a bowl, combine the soy sauce for soup, red pepper flakes, corn syrup, minced garlic, cooking wine, red pepper paste, and brown sugar.
Step 6
To ensure the sauce ingredients are well incorporated and smooth, add about 100ml (roughly 1/3 cup) of the 3 cups of water. Whisk everything together until you have a smooth, well-blended sauce. Adding a little liquid first helps prevent lumps.
Step 7
In a wide pot or pan, arrange the sliced radish on the bottom. This prevents the radish from sticking and burning, and also allows it to cook evenly while absorbing flavors. Place the prepared cutlassfish pieces neatly on top of the radish.
Step 8
Sprinkle the sliced green onions and chopped green chili peppers over the fish. This adds color and enhances the overall aroma and taste of the dish.
Step 9
Pour the remaining water (approximately 500ml or 2 cups) into the pot, gently pouring it around the sides to cover most of the ingredients without disturbing their arrangement.
Step 10
Pour the prepared braising sauce evenly over the fish and vegetables. Turn the heat to high and bring the mixture to a boil.
Step 11
Once the sauce begins to boil, reduce the heat to medium-low and let it simmer for about 15 minutes, covered. During this time, taste the sauce and if it seems a bit bland, add a tiny pinch of salt to adjust the seasoning. Be cautious, as the soy sauce already provides saltiness.
Step 12
As the dish simmers, use a spoon or ladle to gently baste the fish with the hot sauce from the pot. Spooning the sauce over the fish helps it absorb the flavors deeply and evenly, ensuring every bite is delicious.
Step 13
Continue simmering for the allotted time until the sauce has reduced to a nice, thick consistency and the radish pieces are tender and translucent. Once the fish is cooked through and the sauce has thickened to your liking, turn off the heat.
Step 14
Transfer the braised cutlassfish and radish to a serving dish. Enjoy this comforting and flavorful Galchi Jorim with a side of steamed rice. Don’t forget to savor the delicious sauce by mixing it with your rice!
