Spicy and Savory Braised Beltfish with Radish (Galchi Moo Jorim)
Spicy and Savory Braised Beltfish with Radish (Galchi Moo Jorim)
Delectably Savory Jeju Beltfish Braised with Radish
We’ve braised fresh Jeju beltfish with radish to create a spicy and flavorful dish. It’s an absolute rice thief! *This recipe uses a versatile spicy seasoning paste recipe. You can view it by clicking the number @6938935. *Having the versatile spicy seasoning paste made in advance is a great convenience, especially on hot days, as it allows for quick and easy cooking without needing to mix various seasonings.
Main Ingredients- 1 Jeju Beltfish (Galchi)
- 300g Radish (Moo)
- 100g Onion
- 60g Green Onion (Scallion)
- 600ml Dried Anchovy or Dashima Broth
Seasoning- 2 Tbsp Rice Wine (Mirin)
- 3 Tbsp Versatile Spicy Seasoning Paste
- 2 Tbsp Rice Wine (Mirin)
- 3 Tbsp Versatile Spicy Seasoning Paste
Cooking Instructions
Step 1
The pre-cut beltfish from the market is lightly rinsed under running water, patted dry with paper towels, and lightly seasoned with salt. (Optional, adjust to your preference)
Step 2
Slice the radish into large, flat pieces, about 1-1.5cm thick. Slice the onion into thick strips and the green onion diagonally so they absorb the seasoning well.
Step 3
*To make a rich, savory broth, boil 1 liter of water with dried anchovies (frequently called ‘Dipo-ri’), dashima (kelp), and roasted broth anchovies for about 10 minutes until concentrated. This broth can be used for various dishes.
Step 4
Pour about 600ml of the prepared dried anchovy broth into a wide pot. Add the sliced radish, onion, and the versatile spicy seasoning paste. Bring to a boil over high heat.
Step 5
Scrape the scales off the beltfish, rinse it thoroughly, and cut it into bite-sized pieces (about 3-4cm). Drizzle rice wine evenly over the prepared beltfish to remove any fishy odor and enhance flavor.
Step 6
Once the broth in the pot is boiling, carefully arrange the prepared beltfish and green onions on top. Bring back to a boil over high heat. Let it cook for a moment until the ingredients are evenly heated.
Step 7
When the mixture comes to a rolling boil, remove the lid and continue to simmer over high heat for about 5 minutes to allow the seasoning to penetrate the ingredients. Then, reduce the heat to medium-low. Without covering, continuously spoon the broth over the beltfish and radish while it simmers and thickens into a rich sauce, for about 10 minutes. This will result in a delicious and slightly saucy braised beltfish dish.
