📝 About This Recipe
A prized delicacy in Korean coastal cuisine, particularly on Jeju Island, Galchi-gui showcases the elegant, silver-skinned hairtail fish in its purest form. This dish is celebrated for its incredibly delicate, snow-white flesh that offers a subtle sweetness and a buttery texture that melts in your mouth. By using a traditional dry-salting method and high-heat grilling, we achieve a perfectly crisp, shimmering skin that protects the succulent meat within.
🥗 Ingredients
Main Ingredients
- 1 large Large Hairtail Fish (Galchi) (approx. 24-30 inches, cleaned and cut into 4-5 inch steaks)
- 1.5 tablespoons Coarse Sea Salt (Kkoat-sogeum) (Korean coarse salt is preferred for its mineral depth)
- 2 tablespoons Rice Wine (Cheongju) or Mirin (to eliminate any fishy aroma)
- 1/2 Lemon (sliced into wedges)
For the Pan-Grilling
- 3 tablespoons Vegetable Oil (neutral oil with high smoke point)
- 1/4 cup Potato Starch or Sweet Rice Flour (for a light, crispy exterior)
Choganjang Dipping Sauce
- 2 tablespoons Soy Sauce (regular all-purpose jin-ganjang)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- 1/2 teaspoon Sugar
- 1/2 teaspoon Gochugaru (Korean Chili Flakes) (optional for heat)
- 1/2 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
If using whole hairtail, use a knife to gently scrape away the silver scales. While edible, removing some ensures a cleaner flavor and prevents the oil from turning too dark.
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2
Cut the fish into 4-5 inch long segments. Rinse thoroughly under cold running water, ensuring all dark blood lines along the spine are removed.
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3
Pat each piece of fish completely dry with paper towels. Moisture is the enemy of a crispy crust.
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4
Drizzle the rice wine over the fish segments and let them sit for 5 minutes. This neutralizes any remaining 'ocean' scent.
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5
Sprinkle the coarse sea salt evenly on both sides of each segment. Let the fish cure for 15-20 minutes; the salt will firm up the delicate flesh.
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6
After curing, lightly pat the fish again to remove excess moisture drawn out by the salt.
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7
In a small bowl, whisk together the soy sauce, vinegar, water, sugar, gochugaru, and sesame seeds to create the dipping sauce. Set aside.
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8
Sift the potato starch or rice flour over the fish pieces, coating them very thinly. Shake off any excess; you want a translucent veil, not a heavy batter.
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9
Heat a large non-stick or well-seasoned cast iron skillet over medium-high heat. Add the vegetable oil and swirl to coat.
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10
Once the oil is shimmering but not smoking, carefully place the fish segments in the pan. Do not overcrowd; cook in batches if necessary.
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11
Grill the first side for 4-5 minutes without moving them. You are looking for a deep golden-brown color and a crispy texture.
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12
Carefully flip the fish using a wide spatula. Hairtail is very fragile, so handle with care. Cook the second side for another 3-4 minutes until opaque throughout.
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13
For extra crispy edges, briefly stand the thickest pieces on their sides for 30 seconds.
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14
Transfer the grilled fish to a wire rack for 1 minute to prevent the bottom from steaming and becoming soggy.
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15
Garnish with lemon wedges and serve immediately while the skin is crackling and the meat is piping hot.
💡 Chef's Tips
Choose fish that is thick (at least 3-4 fingers wide) as thinner hairtail can dry out quickly during grilling. Always use coarse salt rather than table salt; coarse salt draws out moisture effectively without making the interior overly salty. Do not flip the fish multiple times; one single flip ensures the delicate meat stays intact and the skin stays crispy. If you have an air fryer, you can cook these at 400°F (200°C) for 12-15 minutes, spraying lightly with oil halfway through. To eat like a local, use your chopsticks to remove the long row of fine bones along the edges first before diving into the center meat.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice (bap). Pair with a light, refreshing Doenjang-guk (soybean paste soup) to balance the richness. Accompany with fresh perilla leaves or lettuce wraps for a 'ssam' style experience. A side of spicy radish salad (Musaengchae) provides a bright acidic crunch that cuts through the fish's natural oils. Enjoy with a chilled glass of Korean barley tea (bori-cha) or a dry Soju.