Spicy and Flavorful Braised Beltfish (Galchi Jorim) – A Recipe to Awaken Your Appetite!
Spicy and Flavorful Braised Beltfish (Galchi Jorim) – A Recipe to Awaken Your Appetite!
The Secret to Deliciously Braised Beltfish (Galchi Jorim)
Introducing a recipe for a truly satisfying braised beltfish (Galchi Jorim) that’s packed with tender fish and refreshing vegetables. This dish is a perfect ‘rice thief,’ guaranteed to make you finish your bowl in no time! It’s ideal for special occasions or as a hearty home-cooked meal.
Main Ingredients- 4 pieces of fresh beltfish (approx. 500g)
- 1 medium potato, for a fluffy texture
- 1 piece of radish (approx. 100g), for a refreshing taste
- 2 Korean green chili peppers (Cheongyang peppers)
- 1/2 red chili pepper, for color and flavor
- 1/3 onion, for sweetness and aroma
- 1/4 stalk of green onion
- 250ml (approx. 1 cup) water, to harmonize flavors
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste) for deep flavor
- 3 Tbsp Gochugaru (Korean chili flakes) for a spicy kick
- 1 Tbsp sugar, for a subtle sweetness
- 1 Tbsp minced garlic, to enhance aroma
- 3 Tbsp Soy Sauce, for umami
- 2 Tbsp Mirin (or cooking wine/Soju), to remove fishiness and add flavor
Other Ingredients (for removing fishiness)- Sparkling water or rice water (water used to rinse rice), to help remove fish odor
- 1 Tbsp Gochujang (Korean chili paste) for deep flavor
- 3 Tbsp Gochugaru (Korean chili flakes) for a spicy kick
- 1 Tbsp sugar, for a subtle sweetness
- 1 Tbsp minced garlic, to enhance aroma
- 3 Tbsp Soy Sauce, for umami
- 2 Tbsp Mirin (or cooking wine/Soju), to remove fishiness and add flavor
Other Ingredients (for removing fishiness)- Sparkling water or rice water (water used to rinse rice), to help remove fish odor
Cooking Instructions
Step 1
To ensure the freshest taste and eliminate any fishiness, start by trimming the fins off the beltfish with scissors. Then, scrape off the scales with a knife. Clean the inside by removing the intestines and any dark lining. Rinse the fish thoroughly under running water. For an extra layer of odor removal, soak the cleaned beltfish in sparkling water or rice water for about 10 minutes.
Step 2
Let’s prepare the vegetables that will make this braised beltfish even more delicious. Slice the radish into slightly thick pieces, about 0.5 cm thick, for a refreshing sweetness. Cut the green onions and chili peppers diagonally into bite-sized pieces. Chop the onion and potatoes into similarly sized pieces. Cutting the vegetables to a uniform size helps them cook evenly.
Step 3
Now, for the heart of a delicious Galchi Jorim – making the seasoning sauce! In a bowl, combine 1 tablespoon of gochujang, 3 tablespoons of gochugaru, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 3 tablespoons of soy sauce, and 2 tablespoons of mirin. Stir well with a spoon until there are no lumps and the sauce is smoothly combined. A well-mixed sauce ensures the seasoning evenly coats the fish, deepening its flavor.
Step 4
Prepare a wide, shallow pot. Begin by arranging the thickly sliced radish and the chopped potatoes evenly on the bottom of the pot. Placing the vegetables at the bottom helps prevent the fish from sticking and burning, and also allows their refreshing juices to infuse into the fish as it cooks.
Step 5
Over the layer of vegetables, spread about half of the prepared seasoning sauce evenly. Applying the sauce in layers helps it penetrate the fish more effectively.
Step 6
Now, carefully place the star of the dish, the beltfish pieces, on top of the sauce-covered vegetables. Arranging the fish pieces neatly will ensure the sauce cooks evenly over them, resulting in a more flavorful dish.
Step 7
Arrange the sliced onions, diagonally cut green and red chili peppers, and green onions on top of the beltfish. Spoon the remaining seasoning sauce over these vegetables. This layering allows the flavors of the sauce to seep through the vegetables into the fish, creating a richer taste.
Step 8
Rinse out the bowl used for the seasoning sauce by adding 250ml of water and swirling it around. Gently pour this seasoned water into the pot, around the ingredients. It might seem like there isn’t much liquid at first, but the vegetables will release their own moisture as they cook, creating a sufficient amount of sauce.
Step 9
If, during cooking, you feel the liquid is insufficient, you can add a little more water. However, generally, the moisture from the vegetables is enough. We recommend bringing it to a boil over high heat initially, then reducing to medium-low to simmer.
Step 10
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently. Periodically, spoon some of the broth from the pot and drizzle it over the fish and vegetables. This basting technique ensures the fish doesn’t dry out or burn and that the seasoning is evenly absorbed. Continue simmering for about 15-20 minutes, or until the sauce has slightly reduced and thickened.
Step 11
And there you have it – a delicious Galchi Jorim! The tender fish, crisp vegetables, and the spicy yet deeply savory sauce come together to create a magical dish that will have you reaching for more rice. Serve it hot, spooned over a bowl of steamed rice, and enjoy!
