Nostalgic Dried Cutlassfish Stew (Geon-galchi Jorim)
Nostalgic Dried Cutlassfish Stew (Geon-galchi Jorim)
The Best Side Dish! Dried Cutlassfish Stew (Geon-galchi Jorim) that goes perfectly with rice, also great for lunchboxes.
This is a comforting dried cutlassfish stew, a dish frequently enjoyed during childhood. Its chewy texture and deep, savory sauce are truly exceptional.
Main Ingredients- 300g dried cutlassfish, thoroughly dried
- 1 cup (200ml) dried anchovy broth
Cooking Instructions
Step 1
First, prepare the thoroughly dried cutlassfish. Trim off any fins or rough edges with scissors. Rinse it lightly in rice water to remove any impurities, then pat it dry. Rinsing in rice water helps reduce any fishy odor and makes the fish slightly more tender.
Step 2
In a wide pan, combine all the seasoning ingredients: 3 Tbsp soy sauce, 2 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp mirin, 3 Tbsp minced garlic, 1 tsp ginger powder, and 2 Tbsp Jocheong. Bring this mixture to a rolling boil over high heat. As the sauce simmers, it will develop a deep and rich flavor.
Step 3
Once the sauce begins to boil, add the prepared dried cutlassfish and 1 cup (200ml) of dried anchovy broth to the pan. Reduce the heat to medium and let it simmer with the lid off. Cooking with the lid off allows the moisture to evaporate, concentrating the flavors and achieving that desirable chewy texture.
Step 4
Occasionally, gently shake the pan or carefully flip the cutlassfish with a spatula to ensure the sauce coats evenly. Be gentle to avoid breaking the fish. Basting the fish with the sauce as it reduces will help the flavors penetrate deeper.
Step 5
When the liquid has significantly reduced and there’s almost no sauce left at the bottom of the pan, arrange the sliced green onions attractively on top. The natural sweetness of the green onions will add another layer of flavor.
Step 6
This dried cutlassfish stew, cooked until it’s thick and not soupy, has a wonderfully chewy texture. The sauce is deeply infused, making each bite savory and delicious. It’s excellent served simply as a side dish, or mixed with rice for a delightful meal.
Step 7
If you prefer a spicier kick, you can add finely chopped Cheongyang chili peppers at this stage. It not only enhances the visual appeal but also adds a pleasant heat. This stew keeps well in the refrigerator for a few days, making it a fantastic side dish for everyday meals or a convenient option for packed lunches.
