Braised Beltfish with Aged Kimchi and Radish: A Flavorful Rice Companion
Baek Jong-won’s Recipe for Braised Beltfish with Aged Kimchi and Radish
Transform your over-sour kimchi into a delicious and refreshing braised dish with beltfish and radish. This ‘Mugeunji Galchi Mu Jorim’ is incredibly savory and slightly sweet, making it a perfect accompaniment to rice. It’s a true ‘rice thief’ that will have you reaching for seconds. The deep, comforting flavors are ideal for special occasions or when you need a culinary pick-me-up.
Main Ingredients
- 9 pieces of fresh beltfish
- 300g radish (preferably a sweet variety)
- 1/4 head of well-fermented aged kimchi
- 1/2 onion
- 1 stalk of green onion
- 2 Korean green chili peppers (Cheongyang chili)
- 2 thin slices of fresh ginger
- 600ml water
Seasoning Ingredients
- 7 Tbsp soy sauce for soup (Guk-ganjang)
- 3 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp brown sugar (Hwangseoltang)
- 2 Tbsp cooking wine (Mirin or rice wine)
- 2 Tbsp corn syrup or rice syrup (Mulyeot)
- 1/6 Tbsp salt
- 1 Tbsp vinegar
- 7 Tbsp soy sauce for soup (Guk-ganjang)
- 3 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp brown sugar (Hwangseoltang)
- 2 Tbsp cooking wine (Mirin or rice wine)
- 2 Tbsp corn syrup or rice syrup (Mulyeot)
- 1/6 Tbsp salt
- 1 Tbsp vinegar
Cooking Instructions
Step 1
To eliminate any fishy odor, rinse the beltfish pieces under cold water. Then, soak them in water with 1 Tbsp of vinegar for about 5 minutes. After soaking, use the back of a knife to gently scrape off the silvery scales, and then rinse the fish thoroughly.
Step 2
Set the prepared beltfish aside and move on to the other ingredients.
Step 3
Since we’ll be braising with aged kimchi, cut the radish into thick, half-moon shapes. This ensures the radish becomes tender and sweet as it cooks with the fish. Slice the onion into large pieces.
Step 4
Slice the green chili peppers diagonally for a touch of heat. Cut the green onion into similar diagonal pieces for aromatic flavor.
Step 5
Now, let’s prepare the essential seasoning sauce. In a bowl, combine 7 Tbsp soy sauce for soup, 3 Tbsp red pepper flakes, 1 Tbsp minced garlic, 1 Tbsp red pepper paste, 1 Tbsp brown sugar, 2 Tbsp cooking wine, 2 Tbsp corn syrup, 1/6 Tbsp salt, and 1 Tbsp vinegar. Mix well until all ingredients are fully incorporated.
Step 6
To prevent the braising liquid from becoming cloudy, lightly rinse the aged kimchi in about 500ml of clean water, gently squeeze out any excess filling, and then lightly press to remove excess water. This step ensures a clearer, cleaner broth.
Step 7
Cut the rinsed aged kimchi into manageable, bite-sized pieces. Trim off any tough stem ends and cut the leaves in half if they are too long, making them easy to arrange in the pan.
Step 8
Don’t discard the water used to rinse the kimchi! This 500ml of kimchi rinsing water contains rich kimchi flavor and will add depth to the braising liquid.
Step 9
In a wide, deep pan or pot, arrange the sliced radish and onion at the bottom. This prevents the ingredients from sticking and allows the natural sweetness of the radish and onion to infuse into the braise.
Step 10
Neatly layer the prepared beltfish pieces and the rinsed aged kimchi on top of the radish and onion.
Step 11
Pour the prepared seasoning sauce evenly over the beltfish and kimchi. Carefully pour the 500ml of kimchi rinsing water around the edges of the pan.
Step 12
If the liquid doesn’t generously cover the ingredients, add about 100ml more water to ensure everything is partially submerged. You can adjust the liquid amount later based on how much sauce you prefer.
Step 13
Finally, place the diagonally sliced green chili peppers, green onions, and ginger slices on top. Bring the mixture to a boil over medium-high heat.
Step 14
Once the liquid starts boiling, reduce the heat to medium-low, cover the pan, and let it simmer gently. While a regular radish and beltfish braise might take 15-20 minutes, this version with aged kimchi needs longer to allow the kimchi and radish to become completely tender and to fully develop its deep flavors. Simmer for about 30-40 minutes, or until the radish is fork-tender. Basting the fish and kimchi with the braising liquid occasionally will enhance the flavor.
Step 15
The amount of sauce can be adjusted to your preference; simmer longer for a thicker sauce or leave a bit more for a saucier dish. Your delicious Braised Beltfish with Aged Kimchi and Radish is ready! Serve hot over rice for a truly satisfying meal.
