Spicy Braised Beltfish with Radish (Galchi-Mu Jorim)
Savory and Flavorful Beltfish and Radish Stew
A hearty and comforting Korean dish, perfect for the autumn season. Tender beltfish fillets and sweet, tender radish simmered in a savory and slightly spicy sauce. This classic jorim is sure to become a family favorite!
Main Ingredients- 1 Beltfish (approx. 500g), cleaned and cut into pieces
- 1/4 Korean Radish (Mu) (approx. 300g), peeled and sliced
- 1/2 Onion, sliced
- 1/2 Scallion (Green Onion), diagonally sliced
Braising Sauce- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Korean oligosaccharide syrup) or corn syrup
- 1 Tbsp Rice Wine (Mirin)
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Dried Shrimp, Shiitake Mushroom, and Kelp Powder (optional, for deeper flavor)
- 500cc (approx. 2 cups) Water steeped with Dried Kelp (Dashima)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Korean oligosaccharide syrup) or corn syrup
- 1 Tbsp Rice Wine (Mirin)
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Dried Shrimp, Shiitake Mushroom, and Kelp Powder (optional, for deeper flavor)
- 500cc (approx. 2 cups) Water steeped with Dried Kelp (Dashima)
Cooking Instructions
Step 1
First, let’s prepare the delicious braising sauce. In a bowl, combine 1 Tbsp gochugaru, 3 Tbsp soy sauce, 2 Tbsp oligodang, 1 Tbsp mirin, a pinch of black pepper, 1 Tbsp minced garlic, and 1 Tbsp mixed dried seafood and mushroom powder (if using). Stir everything well until thoroughly combined. Having the sauce ready beforehand makes the cooking process much smoother.
Step 2
Peel the Korean radish (mu) and wash it thoroughly. Slice it into 0.5cm thick, flat rounds. Arrange the sliced radish evenly at the bottom of a pot. Layering the radish first helps prevent the fish from sticking to the bottom and allows the radish to absorb the flavorful sauce, becoming extra delicious.
Step 3
Pour the 500cc of kelp-infused water into the pot. Add about half of the prepared braising sauce over the radish. Bring to a boil over high heat, then reduce to medium-low heat. Let it simmer for about 10 minutes, or until the radish becomes translucent and tender. Basting the radish with the simmering liquid occasionally will ensure it absorbs the flavors evenly.
Step 4
Now, let’s prepare the star ingredient: the beltfish. Rinse the beltfish under cold running water, remove any scales and viscera, and cut it into manageable pieces, about 3-4cm in length. Making a few shallow cuts on the surface of the fish pieces will help the sauce penetrate better and enhance the flavor.
Step 5
Once the radish is nicely tenderized, arrange the prepared beltfish pieces on top of the radish in the pot. Spoon the remaining braising sauce evenly over the fish. You can add a little more kelp water if the sauce seems too thick. Bring it back to a boil over high heat, then reduce to medium-low, cover the pot, and let it simmer for about 15 minutes, or until the fish is fully cooked. Basting the fish with the sauce periodically will make it even more flavorful.
Step 6
When the beltfish is almost cooked through, add the sliced onion to the pot and continue to simmer. The sweetness from the onion will add another layer of flavor to the stew. Cook just until the onion becomes translucent.
Step 7
Finally, add the diagonally sliced scallions (green onions) generously and let it simmer for another moment until fragrant. The fresh aroma of the scallions adds the finishing touch. Turn off the heat, let it rest for a minute, and then serve hot with steamed rice. Enjoy your delicious Galchi-Mu Jorim!
