Spicy and Savory Braised Hairtail (Galchi Jorim)
Spicy and Savory Braised Hairtail (Galchi Jorim)
The Ultimate Galchi Jorim Recipe: Deliciously Braised Korean Hairtail with Radish and a Perfect Seasoning Sauce
Discover the authentic taste of Korean home cooking with this Galchi Jorim (braised hairtail) recipe. Featuring a rich and flavorful sauce, tender radish, and perfectly cooked hairtail, this dish is a true rice-pairing delight, especially in the autumn season.
Braising Ingredients- Radish (Moo) 427g (cut into approximately 1cm thick half-moons)
- Green Onion (Daepa) 37g (sliced diagonally)
- Onion 1/2 medium (approx. 97g, thinly sliced)
- Frozen, prepared hairtail 4 pieces (approx. 363g)
- Korean Green Chili Peppers (Cheongyang) 2 (split lengthwise, seeds removed, sliced)
- Rice water 300ml
- Cooking syrup (or corn syrup) 2 Tbsp
- Sugar 1 Tbsp (adjust to taste)
Galchi Jorim Sauce- Soy sauce 5 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Minced garlic (frozen) 1 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Fish sauce (Anchovy or similar) 1 Tbsp
- Red chili powder (coarse, for heat) 3 Tbsp
- Black pepper, a pinch
- Soy sauce 5 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Minced garlic (frozen) 1 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Fish sauce (Anchovy or similar) 1 Tbsp
- Red chili powder (coarse, for heat) 3 Tbsp
- Black pepper, a pinch
Cooking Instructions
Step 1
First, thoroughly wash the radish and peel it. For braising, it’s best to cut the radish about 1cm thick, as thinner pieces can easily break apart and lose their texture. Cut them into half-moon shapes for easier eating and better sauce absorption.
Step 2
Next, thinly slice the onion and diagonally slice the green onions. For the Korean green chilies, split them lengthwise, remove the seeds for a cleaner flavor, and then slice. (Optional: If using dried bracken, boil it for about 20 minutes until tender and set aside.)
Step 3
To prevent any fishy odor, proper preparation of the hairtail is key. Use a knife or scissors to carefully trim off the dorsal fins along the back. Then, lay your knife flat and gently scrape off the scales from the skin.
Step 4
A crucial step for removing any gaminess is cleaning the interior cavity. Thoroughly scrape out the dark membrane lining the belly cavity. Rinse the hairtail under cold running water several times after cleaning. This step is essential for a pristine flavor!
Step 5
Now, let’s make the flavor-packed sauce! In a bowl, combine 5 Tbsp soy sauce, 1 Tbsp gochujang, 1 Tbsp minced garlic, 2 Tbsp cooking wine, 1 Tbsp fish sauce, and 3 Tbsp red chili powder. Stir well until thoroughly mixed. Finish with a pinch of black pepper. Your ultimate Galchi Jorim sauce is ready!
Step 6
In a heavy-bottomed pot, place the prepared radish at the bottom. Pour in enough rice water to cover the radish and bring it to a simmer over medium heat. Once simmering, add 2 Tbsp of cooking syrup and let it cook for about 5 minutes to infuse the radish with sweetness. Then, pour the prepared sauce evenly over the simmering radish. Continue to simmer over medium heat. The radish will start to sweeten and the sauce will begin to reduce. Taste the sauce and adjust seasoning if needed; add more soy sauce for saltiness or 1 Tbsp of sugar for extra sweetness to your preference. (I added 1 Tbsp of sugar here.)
Step 7
Arrange the cleaned hairtail pieces on top of the bubbling radish and sauce. Then, neatly place the sliced onions, green onions, and sliced Korean green chilies over the hairtail. Cover the pot and let it simmer gently over low heat for about 15-20 minutes, or until the hairtail is cooked through and the flavors have melded beautifully. Enjoy your delicious Galchi Jorim!
