Delicious Braised Cutlassfish (Galchi Jorim) Recipe
How to Make Deliciously Braised Cutlassfish (Galchi Jorim)
This is a delicious braised cutlassfish dish made with scallions, ginger, and plum extract to eliminate any fishy odors. Enjoy the rich flavor of fresh cutlassfish!
Main Ingredients
- 2-3 pieces of prepared cutlassfish (adjust size as needed)
- 240ml water (approx. 1.5 cups)
Cooking Instructions
Step 1
Let’s start by making the braising sauce for your delicious Galchi Jorim. In a mixing bowl, combine 9 Tbsp soy sauce, 3 Tbsp plum extract, and 2 Tbsp gochugaru. Whisk well. The plum extract not only adds sweetness but also helps to neutralize any fishy smell from the cutlassfish.
Step 2
Once the sauce ingredients are well combined, add 3 Tbsp minced garlic and stir again to create a flavorful braising sauce.
Step 3
Now, arrange the neatly prepared cutlassfish pieces in your braising pot. It’s a good idea to leave some space between the pieces so they cook evenly.
Step 4
Pour the prepared sauce evenly over the cutlassfish. Then, carefully add 240ml of water. The amount of water should be enough to create a nice braising liquid, but not too much.
Step 5
Next, add the aromatics and vegetables on top of the fish. Place the 4-5 slices of ginger and the white parts of the scallions, cut diagonally, to enhance the flavor of the dish. We’ll use the green parts of the scallions later.
Step 6
Cover the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer for about 15 minutes. After the fish has cooked a bit, add 1 Tbsp of sugar. You can either keep the lid on or slightly ajar and continue to simmer for another 20 minutes. The sauce will reduce, allowing the flavors to deeply penetrate the cutlassfish.
Step 7
Finally, taste the braised cutlassfish and adjust the seasoning if needed by adding 1 Tbsp anchovy sauce for an extra boost of umami, and simmer for a moment longer. This completes your delicious Galchi Jorim! Just before serving, add the green parts of the scallions, cut into large pieces, and cook for another minute for a fresh finish. Serve hot with a bowl of rice for a truly satisfying meal!
