Mom’s Secret Recipe: Savory Braised Beltfish (Galchi Jorim)
The Golden Recipe for Braised Beltfish, Passed Down by My Mother
I’m recording this recipe as my mother directly passed it down to me. She didn’t usually measure ingredients precisely, so I’ve noted down what I remember. This dish is incredibly flavorful and perfect with rice!
Main Ingredients- 3 Beltfish (cut into pieces)
- 3 Tbsp Coarse Sea Salt (for seasoning)
- Approx. 1.5 cups Water (about 300ml)
- 3 Tbsp Soy Sauce
- 2 Korean Zucchinis (or radish, potato)
- 4 Korean Green Chilies
- 2 Tbsp Cooking Oil
- Pinch of Black Pepper
Sauce Ingredients- 15 cloves Minced Garlic (approx. 1.5 Tbsp)
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 3.5 Tbsp Gochugaru (Korean chili flakes) (approx. 1.5 Tbsp per fish)
- 2 Tbsp Soju or Cooking Wine
- 15 cloves Minced Garlic (approx. 1.5 Tbsp)
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 3.5 Tbsp Gochugaru (Korean chili flakes) (approx. 1.5 Tbsp per fish)
- 2 Tbsp Soju or Cooking Wine
Cooking Instructions
Step 1
Prepare the beltfish the day before. Sprinkle 1 tablespoon of coarse sea salt per fish evenly and let it marinate in the refrigerator overnight. This helps remove any fishy odor and firms up the flesh. If you bought pre-cut fish, rinse it lightly under running water to remove excess salt before using. This ensures it’s hygienic and well-prepped.
Step 2
Start by layering the bottom of the pot with thickly sliced Korean zucchini. You can substitute this with radish or potato if preferred. Pour in 3 tablespoons of soy sauce and about 1.5 cups of water over the zucchini. Be mindful not to add too much water initially, as the zucchini will release its own liquid as it cooks. This will help the flavors concentrate and meld beautifully.
Step 3
Slice the Korean green chilies diagonally and arrange them on top of the zucchini. This allows the chilies to infuse their pleasant spiciness into the zucchini. Next, carefully place the seasoned beltfish pieces on top of the vegetables, ensuring they don’t overlap. Lightly sprinkle black pepper over the fish to further enhance its flavor and reduce any potential gaminess.
Step 4
Now, let’s make the star of the dish: the braising sauce. In a bowl, combine the minced garlic (about 15 cloves, or as my mom used, about half a small rice bowl full!), corn syrup, gochugaru (3.5 Tbsp total), and soju or cooking wine. Mix these ingredients thoroughly. Spoon this flavorful sauce evenly over the beltfish pieces, ensuring each piece is well-coated.
Step 5
Finally, drizzle 2 tablespoons of cooking oil evenly over the top of the fish and sauce. Cover the pot with a lid and bring it to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer for about 10 minutes. The sauce will thicken and the flavors will penetrate the fish and vegetables, resulting in a truly delicious braised beltfish dish that’s a perfect accompaniment to rice.
