Spicy & Flavorful! Autumn’s Finest: Pumpkin and Beltfish Stew (Hobak Galchi Jjigae)
Spicy & Flavorful! Autumn’s Finest: Pumpkin and Beltfish Stew (Hobak Galchi Jjigae)
It’s the season for delicious seafood. Introducing the must-try ‘Pumpkin Beltfish Stew’ for fall! (Also known as Galchi Hobak Jjigae or Galchi Jorim)
As the ocean temperature cools with the arrival of autumn, it’s a wonderful time for seafood, not just croaker! The fish becomes wonderfully plump and flavorful. We’re making a hearty and spicy Pumpkin Beltfish Stew using fresh zucchini from the garden and thick cuts of beltfish. The combination of tender beltfish, sweet, soft-cooked pumpkin, and the zesty broth is a true ‘rice thief’! Enjoy this delightful stew, a perfect match for a steaming bowl of rice.
Main Ingredients- Fresh Beltfish 550g (cut into 4 pieces)
- Coarse Salt 1/2 Tbsp
- Round Zucchini 1.5 medium
- Onion 1/2 medium
- Green Chili Peppers (or Jalapenos) 3
- Anchovy-Kelp Broth 4 cups
Seasoning Ingredients- Korean Soup Soy Sauce 3 Tbsp
- Regular Soy Sauce 3 Tbsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Rice Wine or Mirin 3 Tbsp
- Sesame Oil 1 Tbsp
- Plum Extract (Maesil Cheong) 1 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper 1/2 tsp
- Korean Soup Soy Sauce 3 Tbsp
- Regular Soy Sauce 3 Tbsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Rice Wine or Mirin 3 Tbsp
- Sesame Oil 1 Tbsp
- Plum Extract (Maesil Cheong) 1 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper 1/2 tsp
Cooking Instructions
Step 1
Season the cleaned beltfish (550g, 4 pieces) with 1/2 Tbsp of coarse salt and let it marinate for about 3 to 4 hours. This process helps remove any fishy odor and seasons the fish, enhancing its flavor.
Step 2
Trim the fins of the beltfish with scissors and thoroughly clean out the intestines. Use a brush or paper towel to meticulously remove any blood clots attached to the fish bones. Ensure the fish is as dry as possible.
Step 3
Leave the beltfish roe intact. The creamy texture and savory taste of the roe will add depth and richness to the stew.
Step 4
Wash the 1.5 medium round zucchini thoroughly, perhaps by rubbing with baking soda or coarse salt. Trim off the stem and bottom ends. Cut the zucchini in half lengthwise, then slice it into thick pieces about 1 to 1.5 cm thick. Slicing them thickly prevents them from becoming mushy when cooked.
Step 5
Arrange the prepared zucchini slices in a layer at the bottom of the pot. As the zucchini cooks, it will release its natural sweetness, enriching the broth.
Step 6
Place the marinated beltfish pieces attractively on top of the zucchini. Sprinkle the seasoning ingredients (Korean soup soy sauce, regular soy sauce, gochugaru, rice wine, sesame oil, plum extract, minced garlic, black pepper) evenly over the fish to ensure it absorbs the flavors.
Step 7
Pour 4 cups of anchovy-kelp broth into the pot. This homemade broth forms the flavorful base of the stew.
Step 8
Slice the 1/2 onion thinly and scatter it over the beltfish. The sweetness and mild flavor of the onion will further enhance the overall taste of the stew.
Step 9
Begin by boiling the stew over high heat. Once it comes to a rolling boil, reduce the heat to medium-low. Cover the pot and let it simmer gently until the flavors have melded and the fish is cooked through (about 15-20 minutes).
Step 10
While the stew is simmering, occasionally ladle some of the hot broth over the beltfish and vegetables. This helps the flavors penetrate evenly and makes the stew even more delicious.
Step 11
Finally, add the 3 green chilies, thinly sliced on the diagonal. Let it simmer for a few more minutes. This adds a touch of heat that further stimulates the appetite, completing your delicious Pumpkin Beltfish Stew. Enjoy it with a hot bowl of rice!
