Spicy & Savory Braised Cutlassfish with Soft Radish (Galchi Jorim)
Forget Namdaemun Galchi Jorim! The Ultimate Homemade Braised Cutlassfish
This recipe makes a delicious braised cutlassfish (Galchi Jorim) where not only the tender fish but also the radish, thoroughly infused with savory sauce, and the spicy broth are highlights. It’s a dish somewhere between a stew and a braise, so you won’t need any other soup or stew. Served with a simple egg dish, it makes a meal that’s second to none.
Main Ingredients- 3 pieces of cutlassfish (Galchi)
- 1/2 onion
- 5cm thick piece of radish (Mu)
- 1 stalk of green onion (Daepa)
- 1.5 cups of dried kelp (Dashima) for broth
Spicy & Sweet Braising Sauce- 1.5 Tbsp red pepper flakes (Gochugaru)
- 0.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp soy sauce (Yangjo-ganjang)
- 1 Tbsp rice wine (Mirin)
- 0.5 Tbsp cooking sake (Cheongju)
- 1 Tbsp minced garlic
- 0.5 tsp ginger syrup (Saenggang-cheong)
- 0.5 Tbsp plum syrup (Maesil-cheong)
- 2 Cheongyang peppers (optional)
- 0.5 Tbsp toasted sesame seeds
For Cleaning Cutlassfish- Rice water, as needed
- 1.5 Tbsp red pepper flakes (Gochugaru)
- 0.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp soy sauce (Yangjo-ganjang)
- 1 Tbsp rice wine (Mirin)
- 0.5 Tbsp cooking sake (Cheongju)
- 1 Tbsp minced garlic
- 0.5 tsp ginger syrup (Saenggang-cheong)
- 0.5 Tbsp plum syrup (Maesil-cheong)
- 2 Cheongyang peppers (optional)
- 0.5 Tbsp toasted sesame seeds
For Cleaning Cutlassfish- Rice water, as needed
Cooking Instructions
Step 1
Properly cleaning the cutlassfish is key to a delicious dish. First, soak the cutlassfish in rice water for about 10 minutes to help remove any fishy odor. After soaking, use scissors to carefully trim off the sharp fins and gills. Remove the innards from the belly cavity. Then, use the back of a knife to scrape off the silvery scales from the body. Rinse thoroughly under cold running water and pat dry.
Step 2
Begin by placing the onion, cut into thick slices, at the bottom of your braising pot. The onion will help to soften the overall flavor of the braise and also prevent the ingredients from sticking to the bottom.
Step 3
Arrange the radish, sliced thickly into bite-sized pieces, on top of the onions. The radish will absorb the delicious braising sauce and become wonderfully tender. If you don’t have radish, you can substitute it with thick slices of potato, or even use both for a delightful combination.
Step 4
Now, place the prepared cutlassfish pieces on top of the onion and radish layers. Arrange them with a little space between each piece so that the sauce can evenly coat and penetrate the fish.
Step 5
Spread the prepared braising sauce evenly over the cutlassfish. To make sure no sauce is wasted, add a little rice water to the sauce bowl and rinse it out, then pour this liquid around the edges of the pot. This adds extra flavor to the broth. Cover the pot and simmer over medium-low heat. Let it cook until the radish is tender and the fish has absorbed the flavors, which should take about 20-25 minutes.
Step 6
Once the cutlassfish and radish are both tender and well-seasoned, add the green onions, sliced diagonally, to the pot. Their fresh aroma will enhance the dish. Simmer for another minute or two until the green onions are slightly softened, then turn off the heat. Your delicious Galchi Jorim is ready to be enjoyed! It’s best served hot.
