Spicy Braised Beltfish (Galchi Jorim) Golden Recipe
Found the perfect recipe for delicious Braised Beltfish!
I’ve discovered an amazing recipe for braised beltfish that I just have to share. Get ready for a flavor explosion!
Main Ingredients- 6 pieces of beltfish, cleaned
- About 15 cm length of daikon radish (approx. 300-400g)
- 1 bunch of green onions
- 5-6 sheets of dried kelp (dashima)
Braising Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 6 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sugar
- 1 Tbsp oligodang (corn syrup for gloss)
- A pinch of ginger (minced or grated)
- A pinch of black pepper
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 6 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sugar
- 1 Tbsp oligodang (corn syrup for gloss)
- A pinch of ginger (minced or grated)
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare the daikon radish, which will add a wonderful depth of flavor to the braised beltfish. I used a piece about this long. (See photo)
Step 2
Slice the daikon radish into pieces about 2-3 cm thick. Cutting them into a half-moon shape or scoring them will help them absorb the sauce better and cook faster.
Step 3
In a pot or deep pan, first lay down the sliced daikon radish. Then, evenly place 5-6 sheets of dried kelp on top. Pour in water until the daikon radish is just submerged. Boiling the daikon with kelp helps create a delicious, umami-rich broth.
Step 4
While the radish is cooking, let’s make the delicious braising sauce! In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp sugar, 2 Tbsp cooking wine, 6 Tbsp soy sauce, and 1 Tbsp oligodang for a beautiful sheen. (Note: I mistakenly put 6 Tbsp oligodang in the original; 1 Tbsp is correct!)
Step 5
Add a little ginger to the sauce mixture and sprinkle with a pinch of black pepper. Mix all the ingredients thoroughly to create the perfect braising sauce! It’s incredibly simple, and this sauce alone will make a fantastic braised beltfish dish.
Step 6
Once the water starts boiling, remove the dried kelp sheets. Be careful not to over-boil the kelp, as it can release a bitter taste.
Step 7
Now that the daikon radish is tenderizing in the pot, arrange the cleaned beltfish pieces attractively on top of the radish. Then, pour the prepared braising sauce evenly over the fish.
Step 8
After adding the fish and sauce, cover the pot with a lid and reduce the heat to medium-low. Let it simmer gently, allowing the sauce to reduce and the flavors to meld. If you don’t have a lid, you can cover the pan with a similarly sized lid or aluminum foil. Simmering with a lid helps the ingredients absorb the sauce thoroughly and cook beautifully.
Step 9
When the liquid has reduced by more than half, add the chopped green onions on top. Then, use a spoon to ladle some of the sauce from the bottom of the pot over the beltfish. This ensures the fish is evenly seasoned. Continue to simmer until the sauce is nicely reduced and coats the fish. Basting occasionally with the sauce will result in a perfectly flavorful braised beltfish!
