Braised Beltfish (Galchi Jorim) – Easy & Delicious Home Recipe
Easy Baek Jong-won Beltfish Jorim Recipe for Beginners
Cooking fish at home can sometimes feel daunting, especially when it comes to eliminating any fishy odor! The key to delicious fish dishes often lies in how well you manage that initial fishiness. Using fresh, live fish is always a great way to ensure a clean taste. For those new to cooking fish, braised beltfish might seem challenging, but this recipe by Baek Jong-won makes it surprisingly simple. As long as you follow the seasoning, you’re guaranteed a successful, odor-free dish! While I often make galchi jorim, Baek Jong-won’s recipe is by far my favorite and the most satisfying. Let me show you how to make this easy and delightful braised beltfish!
Main Ingredients- 1 Beltfish (cut into pieces)
- 5 slices of Radish (approx. 1cm thick)
- 3 Cheongyang peppers
- 1 handful of Scallions (cut into strips)
Cooking Instructions
Step 1
Prepare the radish, an essential ingredient for beltfish jorim, by cutting it into bite-sized pieces (about 4x4cm) and approximately 1cm thick. If you enjoy a spicier kick, slice the Cheongyang peppers in half and remove the seeds; for just a hint of heat, simply cut them in half. Feel free to add other vegetables like onions or carrots, or even substitute potatoes for radish for a delicious variation!
Step 2
Gently rinse the cut beltfish under running water and pat dry with paper towels. This helps to reduce any fishy smell. Ensure the pieces are ready to be layered in your pot.
Step 3
Arrange the prepared radish slices at the bottom of your pot. Place the cleaned beltfish pieces on top of the radish. Pour in 1 cup of rice water or plain water. Add all the seasoning ingredients (gochujang, soy sauce, sugar, minced garlic, cooking wine) and mix well. Bring the mixture to a boil over high heat.
Step 4
Once the liquid starts boiling, reduce the heat to medium-low. Let it simmer for about 10-15 minutes, either covered or uncovered, allowing the flavors to meld. Spoon some of the broth over the beltfish and radish periodically to ensure even seasoning. Continue simmering until the beltfish is cooked through and the radish is tender. Finally, add the sliced scallions and red chili peppers (optional, for color) and simmer for another minute or two until done. Your delicious Galchi Jorim is ready!
