Spicy and Sweet Braised Beltfish with Potatoes (Galchi Jorim)
Spicy and Sweet Braised Beltfish with Potatoes (Galchi Jorim)
The Ultimate Rice Thief: Beltfish Stew with Potatoes
Beltfish is one of my favorite fish, but due to a family member who doesn’t eat it, I don’t often get to buy it. After a long time, I brought home a pack of beltfish and decided to make half of it grilled and the other half into this delicious stew! Here’s how I made it.
Main Ingredients- 5 pieces of Beltfish
- 1/2 medium Onion
- 1 Green Chili Pepper
Seasoning Sauce- 1/2 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Soy Sauce (Jin-ganjang)
- 1/2 Tbsp Plum Extract (Maesil-cheong)
- 2/3 Tbsp Minced Garlic
- 1 Tbsp Rice Wine (or Ginger Wine)
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Doenjang (Fermented Soybean Paste)
- Pinch of Black Pepper
- 1/2 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Soy Sauce (Jin-ganjang)
- 1/2 Tbsp Plum Extract (Maesil-cheong)
- 2/3 Tbsp Minced Garlic
- 1 Tbsp Rice Wine (or Ginger Wine)
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Doenjang (Fermented Soybean Paste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the potatoes, which are the unsung heroes of this beltfish stew. Peel the potatoes and cut them into thick slices, about 1.5 cm (0.6 inches) thick. Arrange these thick potato slices at the bottom of your pot. This allows them to absorb the flavors of the stew beautifully as it cooks.
Step 2
Rinse the prepared beltfish under cold water and gently pat them dry with paper towels. Removing excess moisture is key to a clean, non-fishy taste. Once dried, arrange the beltfish pieces on top of the layer of potatoes.
Step 3
Thickly slice the half onion and generously layer it over the beltfish. The natural sweetness of the onion will meld with the braising liquid, adding depth, and it also helps to neutralize any potential fishiness.
Step 4
Now, let’s make the flavorful seasoning sauce. In a small bowl, combine 1/2 Tbsp Gukganjang (soy sauce for soup), 1 Tbsp Jin-ganjang (regular soy sauce), 1/2 Tbsp Maesil-cheong (plum extract), 2/3 Tbsp minced garlic, 1 Tbsp rice wine (or ginger wine), 1.5 Tbsp Gochugaru (Korean chili flakes), 1/2 Tbsp Doenjang (fermented soybean paste), and a pinch of black pepper. Whisk everything together until well combined. Adding a little Doenjang contributes a wonderful savory depth and complexity to the sauce.
Step 5
Pour the prepared seasoning sauce evenly over the ingredients in the pot. Cover the pot with a lid and bring it to a boil over medium-high heat. Once the liquid starts bubbling vigorously, reduce the heat to medium-low and let it simmer gently.
Step 6
As the stew simmers, periodically spoon some of the braising liquid over the beltfish and potatoes. This continuous basting ensures that the flavors penetrate deeply into the ingredients, resulting in a moist and delicious stew. Continue to simmer until the sauce has reduced to your desired consistency.
Step 7
Finally, add the chopped green chili pepper and simmer for another minute to infuse the stew with a touch of heat. This completed Galchi Jorim is truly a ‘rice thief’ – it’s that good! The thick-cut potatoes become wonderfully tender and sweet after simmering, offering a delightful contrast to the fish. It has a unique charm that’s different from beltfish stew made with radish. Give this potato version a try for a special treat!
