Spicy and Delicious Braised Cutlassfish (Galchi Jorim)
Spicy and Delicious Braised Cutlassfish (Galchi Jorim)
How to Make a Savory and Flavorful Galchi Jorim
Enjoy a hearty and slightly spicy Galchi Jorim, featuring tender cutlassfish and sweet radish braised in a savory sauce. This recipe is designed to be easy for beginners to follow, resulting in a delicious dish perfect for any meal.
Main Ingredients- 6 pieces of Cutlassfish (Galchi)
- 1 piece of Radish (about 1/4 of a medium radish)
- 2 Korean Green Chili Peppers (Cheongyang)
- 1 Red Chili Pepper
- 1/3 stalk of Scallion (Green Onion)
Braising Liquid- 2 cups + 1/2 cup Water
- 1 sheet of Dried Kelp (Kombu, approx. 10x10cm)
Seasoning Paste- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Mirin (Rice wine for cooking)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cheongju (or Soju)
- 4 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 0.3 Tbsp Minced Ginger (or a pinch of ginger powder)
- 0.3 Tbsp Sugar (or a little Oligodang/corn syrup)
Other Ingredients- Rice Water (optional, for soaking fish)
- Cheongju (for marinating fish)
- 2 cups + 1/2 cup Water
- 1 sheet of Dried Kelp (Kombu, approx. 10x10cm)
Seasoning Paste- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Mirin (Rice wine for cooking)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cheongju (or Soju)
- 4 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 0.3 Tbsp Minced Ginger (or a pinch of ginger powder)
- 0.3 Tbsp Sugar (or a little Oligodang/corn syrup)
Other Ingredients- Rice Water (optional, for soaking fish)
- Cheongju (for marinating fish)
- Rice Water (optional, for soaking fish)
- Cheongju (for marinating fish)
Cooking Instructions
Step 1
First, let’s prepare the cutlassfish to remove any fishy odor and ensure a clean taste. Trim the fins of the cutlassfish with scissors. Scrape off the scales with the back of a knife and clean out the innards thoroughly. Soak the prepared fish in rice water or carbonated water for about 10 minutes; this helps to eliminate any unpleasant fishy smell. (If you don’t have carbonated water, you can skip this step.) Rinse the soaked fish lightly under running water, pat it dry, and then generously coat both sides with 1 tablespoon of Cheongju (rice wine for cooking). Let it marinate for about 10 minutes. This step is crucial for removing fishy odors and making the fish meat more tender.
Step 2
Slice the radish into slightly thick rounds, about 1cm thick, for braising. The radish will become tender and absorb the delicious sauce. Slice the scallions, red chili pepper, and green chili peppers diagonally into bite-sized pieces. The chili peppers will add a nice heat, and the scallions will bring a fresh aroma. (Note: The radish was omitted in the photo, but it’s essential for flavor!)
Step 3
In a wide, deep pot, arrange the sliced radish on the bottom, ensuring it’s not overlapping too much. This prevents the radish from sticking to the bottom and helps the sauce distribute evenly. Place one sheet of dried kelp on top of the radish to enhance the umami flavor of the braising liquid.
Step 4
Pour 2 cups + 1/2 cup of water into the pot and bring it to a boil over high heat. Once the water reaches a rolling boil, let it bubble for another 2 minutes, then remove the kelp sheet. Avoid boiling the kelp for too long, as it can release a bitter taste. This kelp-infused water is key to achieving a deep, rich flavor in your Galchi Jorim.
Step 5
While the radish is simmering and becoming tender (about 80% cooked), let’s prepare the flavorful seasoning paste. In a mixing bowl, combine 2 tablespoons of Gochugaru, 1 tablespoon of Gochujang, 4 tablespoons of Soy Sauce (Guk-ganjang or Jin-ganjang), 1 tablespoon of Minced Garlic, 0.3 tablespoon of Sugar, 2 tablespoons of Mirin, 1 tablespoon of Cheongju (or Soju), and 0.3 tablespoon of Minced Ginger. Mix everything thoroughly until well combined and smooth, ensuring there are no lumps. Evenly blended seasoning is essential for consistent flavor.
Step 6
Check if the radish is about 80% cooked. You can test this by piercing it with a chopstick; it should offer slight resistance. Now, carefully arrange the prepared cutlassfish pieces on top of the radish.
Step 7
Once the cutlassfish is nicely arranged over the radish, pour the prepared seasoning paste evenly over the fish and radish. Ensuring the seasoning coats the fish well is important for maximum flavor infusion.
Step 8
For the initial braising stage, keep the lid off and simmer over medium heat for about 5 minutes. This step allows excess moisture and any remaining fishy odors to evaporate, resulting in a cleaner taste. This initial open-lid cooking helps to intensify the flavors.
Step 9
After the initial simmering, cover the pot with a lid, reduce the heat to medium-low, and let it braise gently until the fish is cooked through. At this stage, be careful not to stir too vigorously, as the fish can break apart. Periodically, lift the lid and use a spoon to ladle the flavorful sauce from the bottom of the pot over the fish. Basting the fish this way ensures the flavors penetrate evenly and makes the dish even more delicious. This slow braising also allows the radish to fully absorb the sauce. Cooking it thoroughly is key to developing its rich taste.
Step 10
When the cutlassfish is almost cooked and the sauce has reduced to a desirable consistency, add the diagonally sliced green chili peppers, red chili pepper, and scallions. Simmer for a final few minutes until the vegetables are tender and fragrant. This completes your delicious Galchi Jorim. Taste and adjust seasoning if needed, adding a touch more soy sauce if necessary.
Step 11
Your spicy and flavorful Galchi Jorim with radish is ready! It’s incredibly delicious served over a bowl of hot steamed rice. Enjoy this satisfying and beloved Korean home-style dish with your family!
