Chewy Dried Cutlassfish and Fluffy Potato Stew: A Delicious Side Dish for Rice
The Fantastic Combination of Dried Fulchi (Young Cutlassfish) and Fluffy Potatoes: A Cutlassfish and Potato Stew That Will Make You Gobble Down a Bowl of Rice!
For a long time, this fish has been called ‘Galchi’ because it resembles the shape of a ‘knife’. Its young are called ‘Fulchi’. Perhaps because they resemble long blades of grass? It’s an interesting fish that looks like grass when young and grows into a sharp knife! Today, we’ll be making a special side dish by stewing these cute fulchi with fluffy potatoes, a magical dish that disappears instantly when placed on the table. This Cutlassfish and Potato Stew is simple yet incredibly flavorful. Let’s get started right away!
Main Ingredients- 5 dried fulchi or cutlassfish (prepared for serving)
- 2 medium potatoes
- 1/2 medium onion (sliced)
- 2 Korean green chili peppers (sliced diagonally)
Braising Sauce- 1 Tbsp plum extract
- 1/3 Tbsp ginger extract
- 2 Tbsp cooking wine (or mirin)
- 1 Tbsp minced garlic
- 1.5 Tbsp chili powder
- 2 Tbsp soy sauce
- 1 cup water (200ml)
- 1 Tbsp plum extract
- 1/3 Tbsp ginger extract
- 2 Tbsp cooking wine (or mirin)
- 1 Tbsp minced garlic
- 1.5 Tbsp chili powder
- 2 Tbsp soy sauce
- 1 cup water (200ml)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and cut them into thick slices, about 2-3 cm thick. Place the sliced potatoes in a pot and add 1 cup of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 5-7 minutes until the potatoes are slightly tender. Be careful not to overcook them until they become mushy.
Step 2
Lightly rinse the dried fulchi (or cutlassfish) under running water. Then, cut them into bite-sized pieces, about 5-7 cm long. Cutting them too small might cause them to break apart, so maintaining a moderate size is recommended.
Step 3
Arrange the prepared fulchi (or cutlassfish) nicely over the slightly tender potatoes in the pot. Sprinkle the sliced onion and diagonally cut green chilies evenly over the top. This not only adds a beautiful color but also enhances the flavor with a spicy aroma.
Step 4
Now, mix all the braising sauce ingredients (plum extract, ginger extract, cooking wine, minced garlic, chili powder, soy sauce) in a bowl to make the sauce. Pour this prepared sauce evenly over the ingredients in the pot. Cover with a lid and let it simmer over medium-low heat until it starts to bubble. Then, let it braise gently.
Step 5
While the stew is braising, spoon some of the liquid from the edges of the pot and pour it over the fish and vegetables evenly. This helps the flavors penetrate better and keeps the ingredients moist. Continue to braise for about 10-15 minutes over medium-low heat, until the sauce thickens slightly and the ingredients look glossy. It’s incredibly delicious served over a bowl of rice!
