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.
