Spicy Braised Beltfish (Galchi Jorim) – Namdaemun Style
Recreate the Famous Namdaemun Beltfish Stew at Home
A savory and spicy beltfish stew (Galchi Jorim) with a perfectly balanced, mouthwatering sauce. This dish features tender beltfish, hearty potatoes, and refreshing radish, making it a satisfying meal for the whole family. We’ve captured the essence of the popular Namdaemun market recipe, allowing you to enjoy professional-grade flavor right in your own kitchen.
Main Ingredients- 1 Beltfish (Galchi), cleaned (approx. 500g)
- 1 Large Potato (approx. 150g)
- 100g Radish (Korean radish or Daikon)
- 1/2 Scallion (Green onion)
- 1 Green chili pepper or mild red chili pepper
Braising Sauce- 3 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Rice Wine (Mirin) or Cooking Wine
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
- Pinch of Black Pepper
- 3 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Rice Wine (Mirin) or Cooking Wine
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
- Pinch of Black Pepper
Cooking Instructions
Step 1
Begin by preparing the beltfish. Rinse it thoroughly under cold running water. Ensure any residual blood or internal organs are removed to eliminate any fishy odor. Next, peel the potato and radish, then slice them into roughly 1cm thick pieces. This ensures they cook evenly. Slice the scallion and chili pepper diagonally into bite-sized pieces for a fresh color and aroma.
Step 2
Now, let’s make the flavorful braising sauce that is key to this dish. In a bowl, combine the soy sauce, gochugaru (Korean chili flakes), rice wine (or cooking wine), sugar, minced garlic, toasted sesame seeds, and a pinch of black pepper. Mix everything together with a spoon until well combined. Feel free to add a little more gochugaru if you prefer a spicier taste. This sauce will infuse the beltfish with a deep, delicious flavor.
Step 3
It’s time to start braising! Choose a heavy-bottomed pot or a deep pan. First, lay the sliced potatoes and radish evenly on the bottom of the pot. This layer acts as a barrier, preventing the beltfish from sticking to the bottom, and allows the vegetables to absorb the delicious flavors of the sauce. Spoon half of the prepared braising sauce over the vegetables.
Step 4
Arrange the prepared beltfish pieces neatly on top of the vegetables. Pour the remaining braising sauce over the fish, ensuring it coats the pieces evenly. Finally, carefully add 1/2 cup (100ml) of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the beltfish is fully cooked. Occasionally, spoon some of the simmering sauce over the fish to enhance the flavor infusion. You can tell it’s done when the fish flakes easily with a fork.
Step 5
Check to see if the beltfish is tender and the sauce has reduced to a nice, slightly thickened consistency. Be careful not to let it become too dry. Just before it’s done, add the sliced scallions and chili peppers, and simmer for another minute or two. This adds a burst of freshness and vibrant color to the dish. Once perfectly braised, remove from heat. Serve the delicious Galchi Jorim in a deep dish. It’s absolutely wonderful served hot with a bowl of steamed rice!
