Namdaemun Style Braised Cutlassfish
Master Recipe: Namdaemun Style Braised Cutlassfish from ‘Manmulsang’
Hello, everyone! Today, we’re bringing the famous taste of Namdaemun Market’s braised cutlassfish right to your kitchen. Namdaemun is renowned for its lively alleyways filled with steaming pots of cutlassfish stew, a sight that always makes your mouth water. I often visit this alley when I’m in Namdaemun. Now, you can easily recreate this iconic dish at home! This recipe is a 50-year-old traditional method shared by Chef Yoo Gwi-yeol on ‘Manmulsang’. Let’s get cooking!
Main Ingredients
- 3 Cutlassfish (Galchi), fresh
- 500g Radish (Moo)
- 1 stalk Green Onion (Daepa)
- 10 Korean Green Chilies (Cheongyang Gochu)
- 1/2 cup Fish Sauce (Chamchi Aekjeot) – for umami and tenderness!
- 200g Ice (Eoreum) – the secret to perfect flavor infusion!
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Flavorful Seasoning Mix
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Ssamjang (Korean fermented soybean paste) – the key Namdaemun secret!
- 2 Tbsp Soy Sauce (Ganjang)
- 1 Tbsp Minced Garlic (Dajin Maneul)
- 2 Tbsp Plum Extract (Maesilcheong) – for sweetness and gloss
- 1 cup Water
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Ssamjang (Korean fermented soybean paste) – the key Namdaemun secret!
- 2 Tbsp Soy Sauce (Ganjang)
- 1 Tbsp Minced Garlic (Dajin Maneul)
- 2 Tbsp Plum Extract (Maesilcheong) – for sweetness and gloss
- 1 cup Water
Cooking Instructions
Step 1
First, let’s get rid of any fishy smell! Gently scrape off the silvery scales (eunbun) from the cutlassfish using the back of a knife, moving from the tail towards the head. This step is crucial for a clean flavor. If your cutlassfish is long, cut it into manageable pieces.
Step 2
Now for the marinating! We’re using fish sauce that has no smoky aroma, which is perfect. Pour half a cup of fish sauce over the cleaned cutlassfish and let it marinate for 10 minutes. About halfway through, flip the pieces to ensure the seasoning penetrates evenly. This not only enhances the flavor but also makes the fish flesh wonderfully firm!
Step 3
Prepare your vegetables for the braise. Slice the radish into approximately 1cm thick squares, about 10 pieces. Leave the Korean green chilies whole after removing the stems. Slice the green onions diagonally.
Step 4
Time to make the star of the dish – the sauce! In a bowl, combine 4 tablespoons of gochugaru, 1/2 tablespoon of gochujang, 1 tablespoon of ssamjang, 2 tablespoons of soy sauce, 1 tablespoon of minced garlic, and 2 tablespoons of plum extract. Mix everything thoroughly. The secret ingredient here is the ssamjang! It adds a deep, complex flavor that mimics aged sauces, making this Namdaemun-style braised cutlassfish truly special, even without pre-aging the sauce.
Step 5
Add 1 cup of water to the seasoning mix and stir well. Mixing the water with the sauce beforehand helps prevent burning and ensures a smoother braise. Alternatively, you can add the water directly to the pot after placing the sauce on the ingredients.
Step 6
Now, let’s assemble the dish in the pot. Start by laying the whole Korean green chilies on the bottom of the pot. This layer prevents the radish from sticking and infuses a gentle spicy aroma. Next, arrange the radish slices, followed by the marinated cutlassfish on top. Pour the prepared sauce evenly over the fish. If you didn’t mix the water with the sauce earlier, add 1 cup of water now. Bring everything to a boil over high heat!
Step 7
Here comes the second secret to achieving that incredible depth of flavor: ice! Once the stew begins to boil, carefully add half a cup of ice to the sides of the pot. Adding ice to the edges prevents the sauce from washing away, allowing it to slowly meld with the ingredients. The true secret to Namdaemun braised cutlassfish involves repeating the process of boiling and cooling three times to deeply infuse the flavors. Ice helps achieve this effect by rapidly lowering the temperature. When the ice melts and the stew returns to a boil, add the remaining half cup of ice to the sides again. This process of rapid cooling and reheating opens up the cellular structure of the fish and radish, allowing the sauce to penetrate deeply and then lock in the flavors as the cells contract. Cover the pot and let it simmer over medium-low heat.
Step 8
We’re nearing the finish line! Reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the sauce has thickened to your desired consistency. Listen to that delightful bubbling sound! Once the sauce has reduced, add the diagonally sliced green onions and simmer for another minute. Your delicious braised cutlassfish is almost ready!
Step 9
Finally, garnish the beautifully braised cutlassfish with the fresh green onions. Spoon some of the rich sauce over the top, and your mouthwatering Namdaemun-style braised cutlassfish is ready to be enjoyed with a bowl of hot rice!
