Hearty Beltfish Fermentation (Galchi-jeotgal) and Grilled Beltfish: A Recipe to Enjoy Every Part
Don’t Discard Small Beltfish Anymore! Discover the Secret to Enjoying Them Generously as Fermented Gut Salt and Grilled Fish
Here’s how to make the most of fresh Jeju beltfish, even the small ones that might seem to have little to offer. This recipe transforms them into delicious beltfish fermentation (galchi-jeotgal) and perfectly grilled fish. While beltfish are abundant, their prices can still be a concern. This practical recipe shows you how to cut and prepare smaller beltfish, separating them for fermentation and grilling, ensuring nothing goes to waste. Enjoying them this way means you can savor delicious beltfish dishes anytime.
Main Ingredients
- 12 beltfish
- 420g coarse sea salt
Seasoning
- A little cooking oil
- A little cooking oil
Cooking Instructions
Step 1
*Cut the fresh beltfish into 4 pieces each, focusing on the thickest middle section. *The head and tail portions will be used for fermentation (jeotgal), while the thick middle sections are for grilling. *You’ll get about 12 pieces for grilling and approximately 1.4kg for fermentation.
Step 2
*For the fermentation portion (approx. 1.4kg, consisting of heads and tails), coat the pieces thoroughly with coarse sea salt. *Line a sterilized container with plastic wrap. Place the salted beltfish pieces snugly inside, pressing them down firmly. *Cover the fish with a generous layer of coarse sea salt, seal the container tightly, and store it in a cool place to ferment. This process will develop a deep and rich flavor for your beltfish jeotgal.
Step 3
*For the grilling portion, carefully remove the scales and fins from the beltfish. Rinse them under cold water. *Portion the fish into serving sizes, wrap each portion tightly with plastic wrap, and then place them in a resealable bag. Freeze them for convenient future use. *Tip: If the beltfish you purchased haven’t been salted, lightly season the prepared pieces with a pinch of salt before freezing. This preliminary seasoning enhances the fish’s umami flavor.
Step 4
*Heat a little cooking oil in a pan over medium heat. Place the prepared beltfish pieces for grilling into the hot pan. *Cook slowly, allowing each side to become golden brown.
Step 5
*Once one side is nicely browned, carefully flip the beltfish pieces to cook the other side until equally golden. *Adjust the heat as needed to ensure the fish cooks through without burning.
Step 6
*Arrange the perfectly grilled beltfish on a serving plate. *Serve alongside the freshly made beltfish fermentation (jeotgal) for a complete and delicious meal.
