Fail-Proof and Delicious Braised Cutlassfish Recipe
The Ultimate Guide for First-Time Braised Cutlassfish Makers: Tips for a Non-Fishy, Deep Flavor
Do you love braised cutlassfish (Galchi Jorim)? While it seems simple, making it at home can be tricky. After burning a pot myself when I first tried, I’m here to share my foolproof method to create a delicious, non-fishy braised cutlassfish that even beginners can master. Follow these detailed steps to avoid common mistakes and achieve restaurant-quality results!
Main Ingredients
- 3 Cutlassfish (cut into pieces)
- 1/3 Daikon radish (sliced about 0.7cm thick)
- 1/2 Onion (chopped into large pieces)
- 1/4 Green onion (cut into large pieces)
- 1 Red chili pepper (cut into large pieces)
Seasoning Sauce
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 2 Tbsp Soy sauce
- 2 Tbsp Corn syrup (or rice syrup)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Ssamjang (Korean fermented soybean paste)
- 1 Tbsp Minced garlic
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 2 Tbsp Soy sauce
- 2 Tbsp Corn syrup (or rice syrup)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Ssamjang (Korean fermented soybean paste)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
Let’s start by thoroughly preparing the cutlassfish. I used to think fish bought from the market was ready to cook, but it’s crucial to remove the guts and any dark membrane inside for a clean flavor. First, make a cut along the belly and carefully remove all the innards. Scrape away the black lining inside and the tough silver skin on the outside with the back of a knife. Removing this silver skin is key to preventing a fishy odor and keeping the broth clear.
Step 2
Next, we’ll prepare the daikon radish and vegetables. Slice about 1/3 of a daikon radish into pieces approximately 0.7cm thick; slicing it too thick will significantly increase cooking time. Chop 1/2 an onion into large pieces for sweetness, and cut the 1/4 green onion into large segments for aromatic flavor. Also, chop 1 red chili pepper into large pieces for a touch of heat and color. While delicious with just daikon, these vegetables add wonderful depth.
Step 3
Now, let’s make the flavorful seasoning sauce. In a bowl, combine 4 Tbsp Gochugaru for spice and color, 2 Tbsp sugar and 2 Tbsp corn syrup for sweetness and shine. Add 1/2 Tbsp Gochujang and 1 Tbsp Ssamjang for a savory depth, and finally, 1 Tbsp minced garlic for aroma. Whisk everything together until well combined. Let it sit for a few minutes to let the flavors meld.
Step 4
In a wide pot or Dutch oven, arrange the sliced daikon radish at the bottom. The radish will soften as it cooks, absorb the delicious sauce, and prevent the fish from sticking to the bottom. Place the prepared cutlassfish pieces on top of the radish. Pour the prepared seasoning sauce evenly over the fish. Add about 500-600ml of water, cover with a lid, and bring to a boil over high heat.
Step 5
Once the liquid comes to a rolling boil, immediately reduce the heat to low and let it simmer gently. This is a critical step! If you continue to cook over high heat, the daikon can stick and burn on the bottom of the pot. I once burned my pot completely because I didn’t lower the heat – a lesson learned! Simmering on low heat for about 10-15 minutes allows the radish to cook through and the flavors to deepen beautifully without burning.
Step 6
Check if the daikon radish is tender. Once it’s soft, add the prepared onion, green onion, and red chili pepper to the pot. Continue to simmer for just 5 more minutes. This brief cooking time allows the vegetables to soften slightly while retaining their fresh flavor and vibrant color, completing the dish.
Step 7
And there you have it – delicious braised cutlassfish! The most important tip I can give is to carefully manage the heat to avoid burning the bottom of the pot. If this is your first time making Galchi Jorim, pay extra attention to the heat levels. Remember, gentle simmering is key! With this advice, you’re sure to create a fantastic dish. Enjoy your meal!
