Delicious Braised Beltfish (Galchi Jorim) Recipe Without Fishy Smell
Delicious Braised Beltfish (Galchi Jorim) Recipe Without Fishy Smell
How to Make Delicious Braised Beltfish: Secret Recipe Revealed
A foolproof method for braising any fish! Enjoy this rich and flavorful beltfish jorim right at home. With the right sauce ratio, anyone can achieve perfect results.
Main Ingredients- 1 Beltfish (Galchi), cleaned
- 500ml Rice Water (for removing fishy odor)
- 1/2 Daikon Radish (cut into thick slices)
- 1 Green Onion (cut into large pieces)
- 1/2 to 1 Onion (adjust to size, sliced or roughly chopped)
- 1 Potato (optional, cut into large pieces)
- 2 Korean Green Chilies (add for extra spice)
Perfect Braising Sauce- 1 Tbsp Sugar
- 2 Tbsp Sesame Seeds
- 2 Tbsp Cheongju (rice wine) or Soju
- 2 Tbsp Sesame Oil
- 3 Tbsp Mirin (rice wine)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 9 Tbsp Soy Sauce
- 4 Tbsp Minced Garlic
- 2 tsp Minced Ginger (or a pinch of ginger powder)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 2 Tbsp Sesame Seeds
- 2 Tbsp Cheongju (rice wine) or Soju
- 2 Tbsp Sesame Oil
- 3 Tbsp Mirin (rice wine)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 9 Tbsp Soy Sauce
- 4 Tbsp Minced Garlic
- 2 tsp Minced Ginger (or a pinch of ginger powder)
- 3 Tbsp Gochujang (Korean chili paste)
Cooking Instructions
Step 1
Prepare the Beltfish: Carefully scrape off the thin, silvery skin (peritoneum) from the inside of the fish with a knife. This membrane is a primary source of the fishy smell and can cause stomach upset or allergic reactions, so thorough removal is highly recommended.
Step 2
Tip for Removing Skin: Using the back of a knife or a spoon can make it easier to scrape off. If you find this step tedious, purchasing pre-cleaned beltfish from the market is a convenient option.
Step 3
Soak for Odor Removal: Place the cleaned beltfish in the rice water and let it soak for 10 to 20 minutes. Rice water is excellent at neutralizing any remaining fishy odors.
Step 4
Layer Radish and Simmer (Stage 1): Arrange the thickly sliced daikon radish at the bottom of a pot. Add about 1 cup of water. Important: Stir occasionally to prevent the radish from sticking and burning to the bottom. Burnt radish will impart a very bitter taste to the entire dish!
Step 5
Add Fish and Simmer (Stage 2): Place the beltfish, drained from the rice water, on top of the radish in an appealing arrangement. Pour in enough water to come about halfway up the fish. Sprinkle 1 Tbsp of sugar over the fish and bring to a boil over high heat. Simmering the fish first helps it firm up, preventing it from breaking apart during the braising process.
Step 6
Make the Flavorful Sauce: While the fish is simmering, combine all the sauce ingredients in a bowl: 1 Tbsp sugar, 2 Tbsp sesame seeds, 2 Tbsp cheongju, 2 Tbsp sesame oil, 3 Tbsp mirin, 3 Tbsp gochugaru, 9 Tbsp soy sauce, 4 Tbsp minced garlic, 2 tsp minced ginger, and 3 Tbsp gochujang. Mix well until smooth.
Step 7
Add Sauce and Braise (15 minutes): Once the liquid in the pot is boiling, ladle the prepared sauce evenly over the beltfish. Arrange the sliced onions and potato chunks (if using) on top. Cover the pot with a lid and simmer over medium-low heat for about 15 minutes. This allows the flavors to meld beautifully.
Step 8
Simmer Uncovered: After 15 minutes, remove the lid and continue to simmer, basting the fish with the sauce occasionally (about 5-10 minutes). This concentrates the flavors, developing a subtle sweetness and umami. If the sauce appears too thick, add a little water.
Step 9
Finishing Touches: When the radish is tender and the sauce has reduced to a nice consistency, add the large pieces of green onion and Korean green chilies. Simmer for another 5-10 minutes. The aromatic addition of green onion and chili completes this delicious braised beltfish!
