Chewy and Flavorful Dried Hairtail Stew (Geon Galchi Jorim)
Dried Hairtail Stew
A side dish that will captivate you with its chewy texture, Dried Hairtail Stew is perfect for banchan. This recipe offers a delightful depth of flavor that makes it a standout dish.
Main Ingredients- 6 Dried Hairtail (Geon Galchi)
Seasoning- 2 Tbsp Fish Sauce (Eo Ganjang)
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger (or a pinch of ginger powder)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Mirin (Rice Wine)
- 1 cup Dashi Broth (Kelp Broth, approx. 200ml)
- 2 Tbsp Fish Sauce (Eo Ganjang)
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger (or a pinch of ginger powder)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Mirin (Rice Wine)
- 1 cup Dashi Broth (Kelp Broth, approx. 200ml)
Cooking Instructions
Step 1
Begin by preparing the dried hairtail. These are well-dried, giving them a firm texture that transforms into a delightful chewiness when cooked.
Step 2
Trim the fins and rinse thoroughly. Use scissors to carefully cut off the dorsal and ventral fins of the hairtail. Since dried fish can accumulate dust or impurities during drying, rinse the hairtail under running water just before cooking. Avoid soaking them for too long to maintain their texture.
Step 3
Make the flavorful sauce. In a bowl, combine 2 Tbsp of fish sauce, 2 Tbsp of oligodang, 1 Tbsp of minced garlic, 1 tsp of minced ginger, 1 Tbsp of gochugaru, and 2 Tbsp of mirin. Stir well until the seasoning ingredients are fully incorporated. This balanced sauce, with its savory, sweet, and slightly spicy notes, will enhance the taste of the dried hairtail.
Step 4
Simmer the sauce. Pour the prepared sauce into a pot or a shallow pan. Gently heat it over low heat, allowing it to come to a simmer. Letting the sauce bubble allows the flavors to meld and deepen.
Step 5
Add the hairtail and braise (part 1). Once the sauce is simmering, add the cleaned dried hairtail pieces. Pour in 1 cup of dashi broth. Keep the lid off and continue to braise over medium-low heat for about 10 minutes. Midway through the cooking process, gently flip the hairtail pieces to ensure they are evenly coated with the sauce and absorb the flavors from all sides.
Step 6
Incorporate vegetables and finish braising. When the hairtail is partially cooked and the sauce has reduced slightly, add the sliced red chili peppers or Cheongyang peppers (if you prefer more heat, add 1-2 Cheongyang peppers). Continue to braise for a short while longer, just until the vegetables are tender-crisp, ensuring they don’t become mushy. Control the heat carefully during this stage to prevent burning and achieve a glossy finish.
Step 7
Serve and enjoy. Arrange the beautifully braised, chewy dried hairtail on a serving plate. The savory, chewy fish combined with the appetizing sweet and spicy sauce is a perfect match. This dish is so delicious, it’ll make you want to finish a whole bowl of rice! Tip: You can use anchovy-kelp broth or rice water instead of plain dashi broth. A final drizzle of sesame oil will further enhance the aroma and flavor.
