Savory Braised Cutlassfish (Galchi Jorim) – A Delicious Rice Companion
Galchi Jorim made with fresh cutlassfish gifted by my husband.
A classic Korean home-style dish! I made a hearty Galchi Jorim using precious cutlassfish my husband received as a gift. The tender fish combined with crisp radish creates an irresistible flavor that will have you finishing your rice bowl in no time.
Main Ingredients
- 3 pieces of fresh cutlassfish (medium size)
- 1/4 radish (approx. 200g)
- 1/2 onion
- 2 Korean green chilies (cheongyang peppers)
- 1 stalk of green onion
Seasoning Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (or soy sauce for soup)
- 1 Tbsp cooking wine (Mirin)
- 4 Tbsp rice syrup (or corn syrup/oligo-dang)
- 1 Tbsp perilla oil
- 2 Tbsp soy sauce
- Pinch of ginger powder (or minced ginger)
- Pinch of black pepper
- 1 tsp Dashida (MSG-based seasoning powder, optional)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (or soy sauce for soup)
- 1 Tbsp cooking wine (Mirin)
- 4 Tbsp rice syrup (or corn syrup/oligo-dang)
- 1 Tbsp perilla oil
- 2 Tbsp soy sauce
- Pinch of ginger powder (or minced ginger)
- Pinch of black pepper
- 1 tsp Dashida (MSG-based seasoning powder, optional)
Cooking Instructions
Step 1
If using frozen cutlassfish, thaw it at room temperature or rinse under cold running water. Pat the surface dry with a clean kitchen towel for a cleaner cooking process. Cut the fish into manageable pieces, about 10-12 cm long.
Step 2
Prepare the vegetables that will enhance the flavor of the braised fish. Peel the radish and slice the onion coarsely. Slice the Korean green chilies diagonally, and cut the green onion into diagonal pieces. These vegetables will blend with the fish to create a rich flavor.
Step 3
Slice the radish into half-moon shapes, about 1.5 cm thick. If they are too thick, they will take longer to cook, so aim for a moderate thickness. This thickness ensures the radish absorbs the sauce well and becomes delicious.
Step 4
Chop the remaining prepared onion, green chilies, and green onion into bite-sized pieces. Making the vegetable pieces a consistent size will make the dish look more appealing and cook evenly.
Step 5
Now it’s time to make the delicious sauce. In a bowl, combine 2 Tbsp gochujang, 4 Tbsp gochugaru, 1/2 Tbsp doenjang, 1 Tbsp minced garlic, 2 Tbsp fish sauce, 1 Tbsp cooking wine, 4 Tbsp rice syrup, 1 Tbsp perilla oil, 2 Tbsp soy sauce, a pinch of ginger powder, a pinch of black pepper, and 1 tsp Dashida (optional). Mix thoroughly. A well-made sauce is key to a great-tasting braise.
Step 6
In a wide, shallow pot or a deep pan, lay down a layer of the prepared radish. The radish will soften as the fish cooks, absorbing the delicious sauce and becoming incredibly tasty.
Step 7
Spoon about 2 Tbsp of the prepared sauce over the radish. Seasoning the radish from the bottom helps it absorb flavor, making it even more delicious.
Step 8
Pour in 1 liter of water, cover the pot, and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the radish becomes translucent and tender.
Step 9
Simmer on medium heat for about 10-15 minutes. The thinly sliced radish cooks relatively quickly, so keep an eye on it to prevent burning. Once the radish is somewhat tender and translucent, it’s ready for the next step.
Step 10
When the radish is sufficiently cooked, carefully arrange the cutlassfish pieces on top. Place them gently to avoid breaking the fish.
Step 11
Spoon the remaining sauce evenly over the cutlassfish. It’s important to ensure the sauce coats the surface of the fish well. Using a spoon to ladle the sauce and broth over the fish is recommended.
Step 12
Finally, arrange the prepared onion, green chilies, and green onion attractively over the fish. Cover the pot and continue to simmer for another 10-15 minutes, or until the fish is fully cooked.
Step 13
While cooking, periodically spoon some of the broth over the fish and vegetables to help the flavors meld deeply. Taste the broth and adjust the seasoning with salt, soy sauce, or Dashida if needed to suit your preference.
Step 14
Once the fish is cooked through and the sauce has thickened slightly, sprinkle some toasted sesame seeds on top. Your delicious Galchi Jorim is now complete! Enjoy it with a warm bowl of rice.
