Spicy Braised Cutlassfish Recipe (Galchi Jorim)
Spicy Braised Cutlassfish Recipe (Galchi Jorim)
Spicy and Savory Braised Cutlassfish: A True Rice Thief!
While grilled cutlassfish is delicious, I personally prefer it braised! The refreshing taste from the radish combined with the savory sauce makes it an irresistible dish that pairs perfectly with rice. This recipe will bring a delightful depth of flavor to your table.
Main Ingredients- 2 Cutlassfish (Galchi)
- 1/4 Radish (about 300g)
- 1/2 Onion
- 1 Stalk of Scallion (Green Onion)
- 200ml Water (approx. 1 cup)
Spicy Braising Sauce- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Sugar
- 5 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- A pinch of Black Pepper
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Sugar
- 5 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the radish, which will add a wonderful sweetness and depth to the braised cutlassfish. Cut the radish into large, bite-sized cubes, about 2cm in size. Cutting it large helps it hold its shape during braising and allows its refreshing flavor to fully infuse the sauce.
Step 2
Next, prepare the aromatics. Roughly chop the onion and slice the scallion diagonally. Aim to cut them to a similar size as the radish cubes for a harmonious presentation and texture.
Step 3
Choose a deep pot or a wok. Start by laying the cubed radish at the bottom of the pot. This allows the radish to release its natural sweetness and refreshing essence into the braising liquid. Once the radish is in place, arrange the cleaned cutlassfish pieces on top. Pour in 200ml of water.
Step 4
In a separate bowl, mix all the ingredients for the spicy braising sauce: gochugaru, sugar, soy sauce, minced garlic, and black pepper. Stir well to ensure the sugar and gochugaru are dissolved. Pour this sauce mixture over the fish and radish. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes, or until the radish is tender when pierced with a fork.
Step 5
After the initial 15 minutes of simmering, when the radish is partially tender and the sauce has slightly reduced, add the chopped onion and sliced scallions to the pot. Continue to simmer, uncovered, over medium-low heat for another 10 minutes. This allows the onions to become translucent and their flavor to meld into the sauce, while the scallions add a fresh aroma. Keep an eye on the sauce level and adjust the heat as needed to prevent it from drying out completely, ensuring a delicious and moist braised cutlassfish.
