Spicy and Sweet Braised Beltfish (Galchi Jorim)
How to Make Delicious Korean Beltfish Stew with a Spicy Kick (Jeju Style)
I found a great deal on fresh beltfish from Jeju Island at the supermarket and decided to make this delicious braised dish at home. This recipe delivers a perfect balance of spicy, savory, and slightly sweet flavors, with tender fish and soft radish that absorb all the delicious broth. It’s a comforting and satisfying meal, perfect for any occasion. Let’s get cooking!
Beltfish Stew Ingredients- 1 Beltfish (cleaned, about 500-600g)
- 1/3 daikon radish (about 200g)
- 1/2 medium onion
- 1 large leek
- 2 Korean green chilies (cheongyang peppers)
- 1 red chili pepper
- 1.2 liters rice water (water from rinsing rice)
Spicy Braising Sauce Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (plum extract syrup)
- 1/4 tsp minced fresh ginger
- 1 Tbsp minced garlic
- 1 Tbsp Eoganjang (anchovy fish sauce) or fish sauce
- 3 Tbsp soy sauce (for cooking)
Beltfish Pre-treatment (for removing fishiness)- 3 cups rice water
- 2 Tbsp salt
- 1/2 cup soju (or cooking wine)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (plum extract syrup)
- 1/4 tsp minced fresh ginger
- 1 Tbsp minced garlic
- 1 Tbsp Eoganjang (anchovy fish sauce) or fish sauce
- 3 Tbsp soy sauce (for cooking)
Beltfish Pre-treatment (for removing fishiness)- 3 cups rice water
- 2 Tbsp salt
- 1/2 cup soju (or cooking wine)
Cooking Instructions
Step 1
Prepare the Beltfish: Start by trimming the fins of the beltfish using scissors. Then, use the back of a knife to gently scrape off the silvery scales from the skin. Rinse the fish thoroughly under cold water and pat it dry.
Step 2
Pre-treat the Beltfish: To eliminate any fishy odor and firm up the flesh, we’ll soak the beltfish. In a bowl, combine 3 cups of rice water, 2 tablespoons of salt, and 1/2 cup of soju. Submerge the cleaned beltfish in this mixture and let it soak for about 30 minutes. This step is key to a delicious, clean-tasting stew.
Step 3
Prepare the Vegetables: Chop the vegetables to add flavor and color to your stew. Slice the leek diagonally into bite-sized pieces. Similarly, slice the red and green chili peppers diagonally. Thickly slice the onion into strips.
Step 4
Cook the Radish: In a sturdy pot or Dutch oven, arrange the sliced daikon radish in a single layer at the bottom. Pour in 1.2 liters of rice water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the radish is tender and easily pierced with a chopstick. This ensures the radish absorbs the flavors well.
Step 5
Add Beltfish and Sauce: Once the radish is tender, drain the pre-treated beltfish and give it a quick rinse. Carefully place the beltfish pieces on top of the radish in the pot. Spoon the prepared spicy braising sauce evenly over the fish. Bring the stew back to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for about 15 minutes. After 15 minutes, taste the broth and adjust seasoning by adding more anchovy fish sauce or soy sauce if needed.
Step 6
Finish and Serve: After the initial simmering, add the sliced leeks, green chilies, and red chilies to the pot. Lower the heat to low and let it simmer gently for another 10 minutes, allowing the flavors to meld beautifully. Ensure the stew doesn’t become too dry; you want a nice amount of delicious broth. Serve hot, spooning the flavorful broth and tender fish over steamed rice.
