Chef Kim Sun-young’s Galchi Jorim (Braised Beltfish)
Flavorful Galchi Jorim (Braised Beltfish) Recipe from Manmulsang
Hello everyone! Today, we’re making a beloved Korean classic that’s sure to be a hit with rice: Galchi Jorim, or braised beltfish. The name ‘Galchi’ itself comes from the fish’s sword-like appearance. The ‘Eun-galchi’ (silver beltfish) is typically caught by rod and reel, known for its firm texture, while ‘Meok-galchi’ (black beltfish) is caught with nets and has a richer, oilier flavor. Eun-galchi is often associated with Jeju Island’s freshness, and Meok-galchi with the deep flavors of Mokpo. Beltfish is an excellent source of protein and essential amino acids, making it particularly good for growing children. Today, we’ll be using Chef Kim Sun-young’s secret recipe from Manmulsang to create a deeply flavorful Galchi Jorim without any fishy odor. Let’s get started!
Main Ingredients- 1 pack Beltfish (cleaned)
- 2 Green onions (scallions)
- 2-3 Korean chili peppers (Cheongyang)
- 1 Red chili pepper
Deodorizing & Marinating- 1.5 Tbsp Doenjang (fermented soybean paste)
- 2 Cups Water
Kelp-Dried Shrimp Broth- 1/3 Radish (daikon)
- 1 handful Dried shrimp
- 3 pcs Dried kelp
- 2 Cups Water
Chef Kim Sun-young’s Seasoning Paste- 4 Tbsp Gochugaru (red chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1/3 Tbsp Minced ginger
- 0.5 Tbsp Sugar
- 4 Tbsp Mirin (or cooking wine)
- 1 Tbsp Gochujang (red chili paste)
- Pinch of Black pepper
- 1.5 Tbsp Doenjang (fermented soybean paste)
- 2 Cups Water
Kelp-Dried Shrimp Broth- 1/3 Radish (daikon)
- 1 handful Dried shrimp
- 3 pcs Dried kelp
- 2 Cups Water
Chef Kim Sun-young’s Seasoning Paste- 4 Tbsp Gochugaru (red chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1/3 Tbsp Minced ginger
- 0.5 Tbsp Sugar
- 4 Tbsp Mirin (or cooking wine)
- 1 Tbsp Gochujang (red chili paste)
- Pinch of Black pepper
- 4 Tbsp Gochugaru (red chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1/3 Tbsp Minced ginger
- 0.5 Tbsp Sugar
- 4 Tbsp Mirin (or cooking wine)
- 1 Tbsp Gochujang (red chili paste)
- Pinch of Black pepper
Cooking Instructions
Step 1
Prepare 1 pack of cleaned beltfish. (Approximately 500g).
Step 2
Using scissors, trim and remove the fins from the beltfish. Removing the fins helps maintain the fish’s shape during cooking and makes for a neater presentation.
Step 3
Split a wooden chopstick lengthwise with a knife to create a pointed tool, similar to a skewer. This will be used to easily remove the fish’s innards.
Step 4
Make a small incision along the belly of the beltfish. Insert the prepared chopstick into the incision and gently twist to pull out all the internal organs. Using the chopstick prevents the innards from breaking and ensures a clean removal.
Step 5
Use the back of a knife or a spoon to carefully scrape off all the scales from the fish. Removing the scales is crucial for a clean-tasting Galchi Jorim, free from any fishy odor.
Step 6
If your beltfish pieces are particularly thick, cut them in half crosswise. To help the seasoning penetrate deeply, make diagonal slashes on the fish pieces.
Step 7
In a bowl, combine 2 cups of water with 1.5 tablespoons of doenjang. Use a spoon to press down and dissolve the doenjang completely, ensuring there are no lumps.
Step 8
Place the prepared beltfish into the doenjang water and let it marinate for about 10 minutes. This step removes any fishy smell and seasons the fish lightly.
Step 9
Prepare the radish, which adds a wonderful depth of flavor to Galchi Jorim. Slice the radish into half-moon shapes, about 1cm thick. Cutting it into larger pieces prevents it from breaking apart during cooking and maintains a pleasant texture.
Step 10
Slice the radish into consistent pieces, approximately 1cm thick.
Step 11
Now, let’s make a super simple broth. Combine the broth ingredients in a pot or a microwave-safe container and simmer.
Step 12
In a microwave-safe container (or a pot), add 2 cups of water, 1 handful of dried shrimp, and 3 pieces of dried kelp. Also, add the sliced radish.
Step 13
Microwave for about 5 minutes. (Alternatively, you can boil this on the stovetop). The savory aroma of the dried shrimp will fill your kitchen as the delicious broth is made.
Step 14
After microwaving (or boiling), carefully remove the radish slices. Discard the kelp and dried shrimp using a sieve. (It’s acceptable to leave a small amount of dried shrimp in the stew for added flavor if you prefer).
Step 15
In a separate bowl, combine all the seasoning paste ingredients: 4 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon minced garlic, 1/3 tablespoon minced ginger, 0.5 tablespoon sugar, 4 tablespoons mirin, 1 tablespoon gochujang, and a pinch of black pepper. Mix well to create the seasoning paste.
Step 16
Cut the green onions into approximately 6cm lengths, then slice them diagonally in half. This cut allows the seasoning to penetrate better. Slice the Cheongyang and red chili peppers diagonally as well.
Step 17
In a wide pot, arrange the blanched radish slices on the bottom. Spread about one-third of the seasoning paste over the radish. Place the beltfish pieces on top, followed by another half of the seasoning paste. Pour the broth you prepared earlier into the empty seasoning paste bowl, rinse out any remaining paste, and pour this liquid into the pot as well.
Step 18
Start by bringing the stew to a boil over high heat. To help release any fishy odors, keep the lid open for the first 2-3 minutes of boiling. Once the liquid has reduced slightly, cover the pot and continue to simmer over medium heat for about 10 minutes.
Step 19
Arrange the prepared green onions, Cheongyang peppers, and red chili peppers attractively over the simmering Galchi Jorim. Cover the pot again and let it cook for a few more minutes until the vegetables are tender and the flavors meld together.
Step 20
With the colorful garnish, the dish looks even more appetizing! Serve hot with a bowl of steamed rice and enjoy this delicious meal.
