Spicy Braised Cutlassfish (Galchi Jorim) – The Ultimate Recipe
You’ll Regret Not Seeing This Galchi Jorim Recipe!
A delightful Galchi Jorim where tender cutlassfish meets refreshing radish, creating a dish with profound flavor. This recipe is a guaranteed rice-thief, perfect for making a wonderful meal the whole family will love.
Main Ingredients
- Cutlassfish (Galchi), 4-6 pieces (use fresh fish)
- Radish (Mu), 2 pieces (sliced about 1.5cm thick)
- Green Onion (Daepa), 1 stalk (cut into thick pieces)
- Red Chili Pepper (Honggochu), 1 (slice diagonally)
- Green Chili Pepper (Cheongyanggochu), 1 (slice diagonally)
- Dried Kelp (Dasima), 2 pieces (for broth)
- Rice Water (Ssaldumul), 500ml (or cold water)
Seasoning Ingredients
- Soy Sauce (Ganjang), 8 Tbsp
- Cooking Wine (Mirin/Mishool), 2 Tbsp
- Sugar, 1 Tbsp
- Corn Syrup (Mulyeot), 1 Tbsp (for shine)
- Red Chili Powder (Gochugaru), 3 Tbsp (adjust to taste)
- Minced Garlic (Dajin Maneul), 1 Tbsp
- Minced Ginger (Dajin Saenggang), 1/2 Tbsp (removes fishy smell & enhances flavor)
- Black Pepper (Huchu), a pinch (dash)
- Soy Sauce (Ganjang), 8 Tbsp
- Cooking Wine (Mirin/Mishool), 2 Tbsp
- Sugar, 1 Tbsp
- Corn Syrup (Mulyeot), 1 Tbsp (for shine)
- Red Chili Powder (Gochugaru), 3 Tbsp (adjust to taste)
- Minced Garlic (Dajin Maneul), 1 Tbsp
- Minced Ginger (Dajin Saenggang), 1/2 Tbsp (removes fishy smell & enhances flavor)
- Black Pepper (Huchu), a pinch (dash)
Cooking Instructions
Step 1
Prepare the fresh cutlassfish. First, carefully remove the innards from the belly using a knife. Trim the fins and tail neatly. Then, on a cutting board, gently scrape off the scales with the back of your knife. This process helps to reduce any fishy odor and ensures a cleaner taste in the braised dish.
Step 2
Wash the radish thoroughly and slice it into pieces about 1.5cm thick. Slice the red and green chili peppers diagonally for a nice presentation. Slicing them this way allows the braising liquid to penetrate well, making the dish even more flavorful.
Step 3
The secret to delicious Galchi Jorim is the marinade! Combine all the seasoning ingredients – soy sauce, cooking wine, sugar, corn syrup, red chili powder, minced garlic, minced ginger, and black pepper – in a bowl. Stir well with a spoon until everything is evenly mixed. This marinade will infuse the cutlassfish with deep flavor.
Step 4
Prepare a deep pot or wok. Start by arranging the sliced radish at the bottom of the pot. Carefully pour in 500ml of rice water (or cold water if rice water is unavailable). Finally, add the 2 pieces of dried kelp and bring to a boil over high heat.
Step 5
Once the liquid starts boiling, remove the kelp. Leaving it in for too long can make the broth cloudy. After removing the kelp and ensuring a clear broth, pour in the prepared marinade and let it simmer. When the marinade begins to boil again, add the sliced radish (if not already in) and the cleaned cutlassfish pieces, arranging them nicely.
Step 6
Ensure the fish pieces are submerged in the liquid. Cover the pot with a lid and reduce the heat to medium. Let it simmer for 10 minutes. During this time, the delicious marinade will slowly infuse into the cutlassfish and radish. Be mindful of the heat to prevent the liquid from reducing too quickly.
Step 7
After simmering for about 10 minutes, lift the lid. You’ll see the sauce has thickened slightly and the ingredients are tender. Now, arrange the thickly sliced green onions, red chili peppers, and green chili peppers attractively on top. Cover the pot again, reduce the heat to low, and let it simmer for another 5-10 minutes. Once the ingredients are cooked through and a wonderful aroma fills the air, your delicious Galchi Jorim is ready to be served!
