Spicy and Delicious Braised Beltfish (Galchi Jorim)
Spicy and Savory Beltfish Stew: A Rice-Stealing Delicacy
This Galchi Jorim (braised beltfish) is not only about the delicious fish but also the incredibly flavorful radish and potatoes that soak up all the savory goodness! While I usually have radishes stored in an earthenware pot, I decided to use the leftover bits in my fridge for this recipe. Get ready to make a Galchi Jorim that rivals any famous restaurant, a true appetite stimulant!
Main Ingredients
- 2 Beltfish (cleaned and cut into 2-inch pieces)
- 2 cups Anchovy-Kelp Broth (approx. 400ml)
- 120g Radish (about 1/4 of a small radish, cut into bite-sized pieces)
- 1 medium Potato (peeled and cut into chunks)
- 1/2 Onion (sliced)
- 2 Korean Green Chilies (sliced diagonally)
- 1 Red Chili (sliced diagonally)
- 1/2 Scallion (sliced diagonally)
Seasoning Paste Ingredients
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Minced Garlic (about 2 cloves)
- 1 Tbsp Ginger Juice (or 1/2 tsp minced ginger)
- 1 Tbsp Lemon Juice (or vinegar)
- 1 Tbsp Sugar (adjust to taste)
- 1 Tbsp Maesilcheong (plum extract)
- Pinch of Black Pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Minced Garlic (about 2 cloves)
- 1 Tbsp Ginger Juice (or 1/2 tsp minced ginger)
- 1 Tbsp Lemon Juice (or vinegar)
- 1 Tbsp Sugar (adjust to taste)
- 1 Tbsp Maesilcheong (plum extract)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare all your ingredients. Cut the cleaned beltfish into manageable pieces (about 2-2.5 inches long), removing any remaining fins or entrails. Slice the radish into 0.5cm thick pieces and the potato into chunky bite-sized pieces after peeling. Slice the onion into strips, and diagonally slice the scallions and chilies.
Step 2
In a small bowl, combine all the seasoning paste ingredients: gochujang, guk-ganjang, minced garlic, ginger juice, lemon juice (or vinegar), sugar, maesilcheong, and black pepper. Mix well until smooth. Layer the sliced radish and potato at the bottom of a wide, shallow pot or pan. Pour half of the prepared seasoning paste over the vegetables. Add 1 cup of the broth and cover. Bring to a simmer over medium heat. Once the radish and potatoes are about halfway cooked (approximately 10 minutes), carefully arrange the beltfish pieces on top of the vegetables.
Step 3
While the fish is cooking, arrange the sliced onion, scallions, green chilies, and red chilies on top of the beltfish. Adding these vegetables will infuse the dish with their natural sweetness and aroma, enhancing the overall flavor.
Step 4
Pour the remaining half of the seasoning paste over the fish and vegetables. Carefully add the remaining 1 cup of broth around the edges of the pot. Bring the stew to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for another 10-15 minutes, or until the fish is cooked through and the vegetables are tender. Stir occasionally and spoon some of the broth over the fish to prevent it from drying out.
Step 5
The braised beltfish will be incredibly tender and flavorful, and the radish and potatoes, having absorbed the delicious sauce, will be wonderfully sweet and soft. This dish is perfect served over a bowl of hot rice.
Step 6
The spicy and savory broth of the Galchi Jorim is a perfect companion to rice! If you make a generous amount of broth, you can mix it with your rice for an incredibly satisfying meal. It’s truly addictive!
Step 7
I really enjoyed making and eating this delicious Galchi Jorim after a long time. Since I love fish dishes so much, I tend to overeat whenever I make one! I hope you also create a wonderful mealtime with this delightful Galchi Jorim tonight.
