📝 About This Recipe
A legendary staple of Korean coastal cuisine, Galchi-jorim is a masterclass in balancing sweet, spicy, and savory flavors. This dish features the delicate, silver-skinned hairtail fish simmered atop a bed of tender Korean radish and potatoes, which soak up the rich, gochugaru-infused braising liquid. It is a 'rice thief' (bap-doduk) in the truest sense, guaranteed to make you reach for a second bowl of steamed rice.
🥗 Ingredients
Main Ingredients
- 2 pieces Large Hairtail Fish (Galchi) (cut into 4-inch segments, scales lightly scraped)
- 1/2 pound Korean Large Radish (Mu) (peeled and sliced into 1/2-inch thick semi-circles)
- 1 Medium Potato (peeled and sliced into 1/2-inch rounds)
- 1/2 large Yellow Onion (thickly sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 Large Red Chili Pepper (sliced diagonally)
- 1 Green Chili Pepper (Cheongyang) (sliced diagonally)
The Braising Sauce
- 4 tablespoons Korean Red Chili Flakes (Gochugaru) (adjust for heat preference)
- 4 tablespoons Soy Sauce (regular all-purpose)
- 2 tablespoons Mirin or Rice Wine (to remove fishy scent)
- 2 tablespoons Minced Garlic (freshly minced)
- 1 teaspoon Ginger (finely grated)
- 1 tablespoon Korean Malt Syrup or Sugar (for a glossy finish)
- 1/4 teaspoon Black Pepper (freshly ground)
Broth Base
- 2.5 cups Dried Anchovy and Kelp Broth (or water if broth is unavailable)
👨🍳 Instructions
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1
Prepare the fish by gently scraping off the silvery skin with a knife (this helps reduce the fishy smell). Rinse the segments in cold water, ensuring any dark membranes inside the cavity are removed, and pat dry with paper towels.
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2
In a small mixing bowl, combine all the 'Braising Sauce' ingredients: gochugaru, soy sauce, mirin, minced garlic, grated ginger, malt syrup, and black pepper. Stir well and let the flavors meld for 10 minutes.
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3
Arrange the sliced Korean radish and potato in an even layer at the bottom of a wide, shallow pot or deep braising pan.
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4
Pour 1.5 cups of the anchovy broth over the radish and potato. Cover and bring to a boil over medium-high heat. Let it simmer for about 5-7 minutes until the radish starts to look slightly translucent.
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5
Uncover the pot and carefully place the hairtail fish segments in a single layer over the partially cooked vegetables.
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6
Spread the prepared braising sauce evenly over the top of each piece of fish.
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7
Scatter the sliced onions and the remaining 1 cup of broth into the pot, pouring it down the sides so as not to wash the sauce off the fish.
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8
Bring the pot back to a boil. Once boiling, reduce the heat to medium-low. Cover and simmer for 15-20 minutes.
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9
Periodically open the lid and spoon some of the braising liquid from the bottom over the fish to ensure it stays moist and absorbs the deep red color.
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10
Add the green onions and sliced chili peppers on top. Simmer uncovered for another 5 minutes to reduce the sauce until it is thick and syrupy.
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11
Test the radish with a spoon; it should be buttery soft and break easily. The fish should be opaque and fully cooked.
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12
Remove from heat and serve immediately in the braising pot for an authentic, rustic presentation.
💡 Chef's Tips
Scrape the silver scales off the hairtail thoroughly to ensure a clean flavor and prevent the broth from becoming cloudy. Use a wide, shallow pot rather than a deep one to prevent the delicate fish from breaking when serving. If you can't find Korean radish (Mu), Daikon is a suitable substitute, though it has a higher water content and slightly less sweetness. Don't skip the potato; the starch from the potato helps thicken the sauce into a rich glaze. For the best flavor, use homemade anchovy-kelp broth rather than plain water to add an extra layer of umami.
🍽️ Serving Suggestions
Serve with a bowl of freshly steamed white short-grain rice to soak up the spicy sauce. Pair with mild side dishes (banchan) like steamed egg (Gyeran-jjim) or seasoned bean sprouts to balance the heat. A side of crispy roasted seaweed (Gim) is perfect for wrapping bites of fish and rice. Enjoy with a chilled glass of Korean barley tea or a crisp Soju to cleanse the palate. For a complete meal, include a simple non-spicy soup like seaweed soup (Miyeok-guk).