Spicy Braised Cutlassfish with Fermented Anchovy Paste (Galchi Jokkal)
Spicy Braised Cutlassfish with Fermented Anchovy Paste (Galchi Jokkal)
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A recipe for a flavorful and spicy braised cutlassfish (Galchi Jorim) made with fermented anchovy paste. This dish uses the rich umami of Galchi Jokkal to cut through any fishiness, creating a truly addictive ‘rice thief’ meal. It’s surprisingly quick and easy to make, making it an attractive option for a delicious home-cooked meal. Get ready to enjoy this special cutlassfish dish!
Main Ingredients- 1 Cutlassfish (about 1 fish)
- 1/5 Daikon radish
- 1/2 Red chili pepper
- 1 Green chili pepper
- 2 Tbsp Green onion (chopped)
- 1 tsp Toasted sesame seeds
Seasoning Paste- 2 Tbsp Fermented anchovy paste (Galchi Jokkal)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Rice syrup or plum extract
- 1 Tbsp Minced garlic
- 1 tsp Minced ginger
- 1 tsp Black pepper
- 1 Tbsp Cooking wine (e.g., Mirin)
- 1 cup Stock (anchovy-kelp, dried pollock, or vegetable stock)
- 2 Tbsp Fermented anchovy paste (Galchi Jokkal)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Rice syrup or plum extract
- 1 Tbsp Minced garlic
- 1 tsp Minced ginger
- 1 tsp Black pepper
- 1 Tbsp Cooking wine (e.g., Mirin)
- 1 cup Stock (anchovy-kelp, dried pollock, or vegetable stock)
Cooking Instructions
Step 1
Let’s start by making the essential seasoning paste for this delicious braised cutlassfish. In a large bowl, combine the gochugaru (chili powder), gochujang (chili paste), and galchi jokkal (fermented anchovy paste). Add minced garlic, minced ginger for aromatic depth, rice syrup or plum extract for sweetness and glaze, black pepper for a hint of spice, and cooking wine to eliminate any fishy odors. Mix these ingredients well. Finally, pour in 1 cup of stock and stir until everything is smoothly combined. You can use anchovy-kelp stock, dried pollock stock, or even a vegetable stock made from kitchen scraps like green onion roots and dried pollock heads for an even richer flavor. This easy seasoning paste is key to a quick and delicious Galchi Jorim!
Step 2
Next, we’ll prepare the daikon radish to lay at the bottom of the pot. The radish will absorb the delicious braising liquid as it cooks. Slice the daikon into pieces about 1cm thick, similar to sharpening a pencil, or you can cut them into larger chunks. Layering the radish generously at the bottom ensures it becomes wonderfully tender and flavorful.
Step 3
Arrange the neatly prepared cutlassfish pieces on top of the daikon radish in the pot. If you’ve purchased pre-cleaned fish, a quick rinse under cold running water can help ensure extra cleanliness.
Step 4
Pour the prepared seasoning paste evenly over the cutlassfish. Add sliced green onions for a fresh aroma, and sprinkle on the sliced red and green chili peppers for color and a touch of heat. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently. This slow simmering allows the flavors to penetrate deeply into the fish meat, making it incredibly delicious. Periodically, open the lid and ladle some of the simmering sauce over the fish to ensure even coating and flavor distribution.
Step 5
This braised cutlassfish is best enjoyed without added sesame oil during cooking. Once the fish is tender and the sauce has reduced to a desirable consistency, it’s almost ready! The tender radish, infused with the savory sauce, is perfect for mixing with rice, making this dish an absolute delight.
Step 6
Behold the beautifully braised and flavorful cutlassfish! Carefully transfer the fish and radish to a serving plate. Drizzle a little extra sauce over the top. Finish by sprinkling toasted sesame seeds for a nutty aroma and visual appeal. If you have any, a garnish of chopped green onions can add a lovely touch of color. This ‘rice thief’ dish is ready to be devoured! Enjoy your delicious Galchi Jorim!
