Spicy Braised Cutlassfish (Galchi Jorim) – The Ultimate Rice Thief Recipe!
Spicy Braised Cutlassfish (Galchi Jorim) – The Ultimate Rice Thief Recipe!
Learn how to make a delicious and spicy Galchi Jorim with radish, a dish that will have you reaching for seconds (and thirds!) of rice.
Cutlassfish, a beloved fish in Korea, is not only great when grilled but also transforms into a flavor-packed dish when braised with radish. This recipe not only eliminates any fishy odors but also doubles the deliciousness! It might seem daunting, but it’s surprisingly simple. Let me guide you through this amazing Galchi Jorim recipe.
Main Ingredients- Cutlassfish (large), 3 pieces
- Radish (small), 1/2
- Cheongyang chili peppers, 3
- Green onion, 1
- Rice water, 400ml
Seasoning Sauce- Gochujang (Korean chili paste), 1 Tbsp
- Doenjang (Korean soybean paste), 1/2 Tbsp
- Gochugaru (Korean chili powder), 4 Tbsp
- Soy sauce, 2 Tbsp
- Sugar, 2 Tbsp
- Cooking wine (Mirin or similar), 2 Tbsp
- Minced garlic, 1 Tbsp
- Plum extract (Maesilcheong), 1 Tbsp
- Salt (to taste)
- Black pepper (to taste)
- Gochujang (Korean chili paste), 1 Tbsp
- Doenjang (Korean soybean paste), 1/2 Tbsp
- Gochugaru (Korean chili powder), 4 Tbsp
- Soy sauce, 2 Tbsp
- Sugar, 2 Tbsp
- Cooking wine (Mirin or similar), 2 Tbsp
- Minced garlic, 1 Tbsp
- Plum extract (Maesilcheong), 1 Tbsp
- Salt (to taste)
- Black pepper (to taste)
Cooking Instructions
Step 1
First, let’s prepare the radish which will form the base of our braised dish. Slice the radish into round, flat pieces, about 2cm thick. It’s important not to make them too thick, as this will affect cooking time. Slice the Cheongyang peppers diagonally and chop the green onion into large pieces. Set them aside.
Step 2
Now, let’s make the flavorful sauce. In a bowl, combine Gochujang (1 Tbsp), Doenjang (1/2 Tbsp), Gochugaru (4 Tbsp), soy sauce (2 Tbsp), sugar (2 Tbsp), cooking wine (2 Tbsp), minced garlic (1 Tbsp), and plum extract (1 Tbsp). Mix them well. A key tip here is adding a little Doenjang – it helps neutralize any fishy smell and adds a wonderful savory depth! Taste and adjust with salt and pepper if needed, according to your preference.
Step 3
In a deep pot, spread the prepared radish slices evenly on the bottom. Arrange the cleaned cutlassfish pieces on top of the radish. Pour the prepared seasoning sauce evenly over the fish. Add the diagonally sliced Cheongyang peppers for a spicy kick. Pour in the rice water until the fish is almost submerged. If you don’t have rice water, regular water will also work.
Step 4
Begin by simmering over high heat until the liquid comes to a boil. Once boiling, reduce the heat to medium and let it simmer for about 15 minutes. Then, lower the heat further to low and continue to braise for another 10-15 minutes. This slow braising allows the fish to become tender and absorb all the delicious flavors.
Step 5
Check if the sauce has reduced to your liking and the fish is tender. Finally, add the chopped green onions and let it simmer for a short while longer. This completes your delicious and spicy Galchi Jorim! It’s the perfect accompaniment to a warm bowl of rice. Enjoy!
