Chef Baek’s Tender Braised Cutlassfish (Galchi Jorim): A Recipe That Disappears in Two Bowls of Rice
Perfectly Recreating Chef Baek’s Galchi Jorim at Home
We’re sharing a Galchi Jorim recipe made with fresh, domestic cutlassfish, using Chef Baek’s special method. Once you taste it, you won’t be able to stop! The harmony of the deep, rich sauce and tender fish is incredible! It’s a true rice thief. It’s the best choice for when you have a poor appetite or want a special meal. We’ll guide you step-by-step so even beginners can succeed without failure.
Main Ingredients- 4 pieces of fresh domestic cutlassfish (approx. 400-500g)
- 1 piece of radish (approx. 100-150g)
- 1 onion
- 2 Korean green chilies (Cheongyang)
- 1 large green onion (scallion)
Broth & Pre-treatment- 2.5 cups anchovy-kelp broth (approx. 500ml)
- 3 cups rice water (for soaking fish)
- 0.5 cup rice water (for removing fishiness)
- 2.5 cups anchovy-kelp broth (approx. 500ml)
- 3 cups rice water (for soaking fish)
- 0.5 cup rice water (for removing fishiness)
Cooking Instructions
Step 1
First, it’s important to thoroughly remove any fishiness from the cutlassfish. Gently scrape the shiny outer skin with the back of a knife. This process removes the silvery scales and any impurities. Then, make a cut along the belly, remove the innards and the black membrane completely, and rinse the fish under running water. Soak the cutlassfish in 0.5 cup of the prepared rice water for about 10 minutes to effectively eliminate any fishy odor.
Step 2
Next, prepare the vegetables. Slice the radish into pieces about 0.5 to 1 cm thick, or slightly thicker. Slicing them too thinly can cause them to break apart easily. Slice the Cheongyang chilies and green onion diagonally into bite-sized pieces. Slice the onion into thick strips.
Step 3
Now it’s time to make the star of this delicious Galchi Jorim: the sauce! In a bowl, combine 3 Tbsp red pepper flakes, 1 Tbsp red pepper paste, 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 0.5 Tbsp soybean paste, 2 Tbsp cooking wine, and 1 tsp ginger wine. Mix everything thoroughly to create the sauce.
Step 4
Prepare a deep pot or wok. Spread the sliced radish evenly across the bottom of the pot. This helps the radish absorb the sauce and cook until tender, enriching the overall flavor of the stew. Spoon about 1-2 tablespoons of the prepared sauce over the radish, then pour in 1 cup (approx. 200ml) of the anchovy-kelp broth. Bring this to a boil over high heat to start cooking the radish.
Step 5
Once the radish becomes slightly translucent and begins to soften, carefully place the prepared cutlassfish pieces on top. Arrange the sliced onions, diagonally cut Cheongyang chilies, and green onions attractively over the fish. Pour all the remaining sauce evenly over the fish and vegetables. Finally, pour the remaining 1.5 cups (approx. 300ml) of anchovy-kelp broth around the edges of the pot. Cover with a lid and simmer over medium-low heat for about 15 to 20 minutes, being careful not to break the fish as it cooks.
Step 6
During cooking, you can occasionally lift the lid and spoon some of the broth over the fish and radish. Continue to simmer until the fish and radish are fully cooked and the sauce has reduced to a rich, saucy consistency. If the sauce is too watery, simmer a bit longer; if it’s too dry, you can add a little more broth. Enjoy the fantastic combination of deep, spicy sauce and tender fish! It’s incredibly delicious served over warm rice.
