Delicious Braised Beltfish (Galchi Jorim)
Master the Flavor: Easy Beltfish Braise Recipe with a Simple, Delicious Sauce
Beltfish is incredibly rich and meaty right now, making it perfect for a simple pan-fry. But imagine that delicious fish infused with the sweetness of radish and a spicy, savory sauce – it’s a whole new level of deliciousness! This recipe transforms simple ingredients into a comforting and flavorful Korean classic.
Main Ingredients- 500g cleaned and portioned beltfish (Galchi)
- 800-900g Korean radish (Mu), cut into thick pieces
- 1 large green onion (Scallion), sliced diagonally
- 1 medium onion, roughly chopped
- 2 Korean hot peppers (Cheongyang chili), sliced diagonally
- 1 red chili, sliced diagonally
- 1L rice water (for broth)
- A pinch of toasted sesame seeds (for garnish)
Braising Sauce- 3.5 Tbsp Gochugaru (Korean red chili flakes)
- 4.5 Tbsp Soy Sauce
- 1.5 Tbsp Maesilcheong (Plum Extract) – adds sweetness and depth!
- 1.5 Tbsp minced garlic
- 1/2 tsp minced ginger – great for removing fishiness!
- 1 tsp Doenjang (Fermented Soybean Paste) – for an extra layer of flavor
- A pinch of black pepper
- 3.5 Tbsp Gochugaru (Korean red chili flakes)
- 4.5 Tbsp Soy Sauce
- 1.5 Tbsp Maesilcheong (Plum Extract) – adds sweetness and depth!
- 1.5 Tbsp minced garlic
- 1/2 tsp minced ginger – great for removing fishiness!
- 1 tsp Doenjang (Fermented Soybean Paste) – for an extra layer of flavor
- A pinch of black pepper
Cooking Instructions
Step 1
Let’s start by preparing the Korean radish, which is key to a great Galchi Jorim. Cut the radish into thick slices, about 1 to 1.5 cm thick, into bite-sized pieces. You can peel the radish if you prefer, or leave the skin on.
Step 2
In a deep pot, combine the sliced radish, roughly chopped onion, and 1L of rice water. Cover the pot and bring to a boil over high heat for about 20 minutes. This will soften the radish and create a flavorful broth.
Step 3
Now, let’s make the braising sauce that will bring this dish to life. In a bowl, add 3.5 Tbsp of Gochugaru. Ladle about a cup of the hot broth (after removing the radish and onion) into the bowl and let it sit for about 10 minutes. This step helps the chili flakes rehydrate and prevents clumping, ensuring a smooth sauce.
Step 4
Once the Gochugaru has softened, add the remaining sauce ingredients: soy sauce, Maesilcheong, minced garlic, minced ginger, Doenjang, and black pepper. Mix everything thoroughly with a spoon until well combined, creating your delicious braising sauce.
Step 5
To the pot with the broth, add the diagonally sliced green onions and chilies. Then, carefully arrange the prepared beltfish pieces on top. Generously spoon the braising sauce over the beltfish, ensuring each piece is coated. If you have any leftover sauce, feel free to mix it into the broth.
Step 6
Cover the pot again and simmer over medium heat for about 20 minutes. Then, reduce the heat to medium-low and continue to braise for another 7-8 minutes. This slow simmering allows the flavors to penetrate the fish beautifully.
Step 7
Finally, taste the dish and adjust the seasoning if needed with more soy sauce or fish sauce. Simmering on low heat for a bit longer will further reduce the sauce and allow the flavors to meld even more deeply. Garnish with toasted sesame seeds and serve hot!
