Spicy and Sweet Braised Cutlassfish (Galchi Jorim) – Namdaemun Market Style
Spicy and Sweet Braised Cutlassfish (Galchi Jorim) – Namdaemun Market Style
A Taste of Nostalgia: Namdaemun Market Style Braised Cutlassfish
Remember the irresistible aroma of galchi jorim wafting from the market stalls of Namdaemun? Now, you can recreate that beloved taste at home with this simplified, yet deeply flavorful recipe. We’ve streamlined the process while capturing the signature spicy and savory essence of Namdaemun market style galchi jorim. Tender fish, soft radish, and creamy potatoes simmered in a rich, bold sauce make this dish an absolute rice-lover’s delight, perfect for everyone in the family.
Main Ingredients- 2 medium-sized fresh cutlassfish (Galchi), cleaned
- 6 slices of radish (about 1.5cm thick)
- 1 medium onion
- 3-4 Korean green chili peppers (Cheongyang chili peppers)
- 1 stalk of scallion (green onion)
- 1 medium potato
Seasoning Ingredients- 4 cups water (for broth)
- 1 anchovy-dashima broth sachet (or 6 dried anchovies and 4 pieces dried kelp)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce (regular)
- 1 Tbsp soy sauce (Korean traditional soy sauce, for depth)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1 Tbsp ginger wine (or 1/2 tsp minced ginger)
- 2 Tbsp maesilcheong (green plum syrup)
- 1/2 Tbsp sugar (to adjust sweetness)
- 4 cups water (for broth)
- 1 anchovy-dashima broth sachet (or 6 dried anchovies and 4 pieces dried kelp)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce (regular)
- 1 Tbsp soy sauce (Korean traditional soy sauce, for depth)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1 Tbsp ginger wine (or 1/2 tsp minced ginger)
- 2 Tbsp maesilcheong (green plum syrup)
- 1/2 Tbsp sugar (to adjust sweetness)
Cooking Instructions
Step 1
Rinse the cutlassfish thoroughly under cold running water. Use the back of a knife to scrape off the scales from tail to head. Carefully remove the black inner lining from the belly cavity, as this can impart a bitter taste. Prepare the potato, onion, green chili peppers, and radish by cutting them into bite-sized pieces (about 1.5cm thick).
Step 2
In a pot, combine 4 cups of water with the broth sachet (or dried anchovies and kelp). Add the sliced radish and bring to a boil over high heat. Boiling the radish first helps create a refreshing broth and allows it to absorb the sauce better.
Step 3
In a bowl, combine gochugaru, gochujang, soy sauce, Korean traditional soy sauce, mirin, minced garlic, ginger wine, maesilcheong, and sugar. Mix well to create the flavorful seasoning paste. The Korean traditional soy sauce adds a deep umami flavor and makes it easier to adjust the seasoning.
Step 4
Once the water boils, remove the broth sachet. Let the radish simmer for about 10 minutes over medium heat until slightly tender. Once the radish is partially cooked, maintain medium heat for the rest of the cooking process.
Step 5
Pour half of the prepared seasoning paste over the simmering radish. Let it cook over medium heat for about 5 minutes, allowing the radish to absorb the flavors. You can spoon some of the broth over the radish during this stage for even better flavor infusion.
Step 6
Now, prepare the vegetables to be added with the fish. Cut the prepared potato, onion, green chili peppers, and scallion into visually appealing pieces.
Step 7
Carefully arrange the cutlassfish pieces on top of the radish, ensuring they are placed evenly and don’t overcrowd the pot. This allows the sauce to penetrate the fish effectively.
Step 8
Arrange the prepared potato, onion, green chili peppers, and scallion on top of the fish. This layering ensures the radish at the bottom absorbs the rich sauce, while the other ingredients cook in the flavorful broth, creating a harmonious dish.
Step 9
Pour the remaining seasoning paste evenly over all the ingredients in the pot. Ensure the ingredients are well-coated with the sauce.
Step 10
Cover the pot with a lid and simmer over medium heat for about 10 minutes. You’ll soon notice a delicious aroma filling your kitchen as the ingredients cook together.
Step 11
During the simmering process, periodically spoon the rich broth from the bottom of the pot over the fish and vegetables. This step is key to ensuring the flavors meld deeply and create an even more delicious galchi jorim.
Step 12
While the fish and vegetables are deliciously braising, you can prepare other side dishes and turn off the heat briefly. (Market-style galchi jorim is often simmered once, then cooled slightly before being reheated to eat, which allows the radish to absorb the sauce incredibly deeply! Some even add ice to rapidly cool it, but we’ll skip that extra step for simplicity and move to the next stage!)
Step 13
After a short break while preparing other side dishes, turn the heat back on to medium and continue to simmer for another 5 to 10 minutes. The sauce will thicken, and the radish will become even more flavorful as it absorbs the concentrated seasoning.
Step 14
Serve the finished galchi jorim attractively in a serving dish. The beauty of galchi jorim is that it gets more delicious the longer it simmers and the richer the sauce becomes. Enjoy this delightful dish with a bowl of hot steamed rice!
