Savory and Spicy Braised Beltfish Stew (Galchi Jorim)
Appetizingly Refreshing and Spicy Braised Beltfish Stew: A Perfect Rice Companion!
Using fresh Jeju-caught beltfish, this recipe guides you through preparing and braising the fish to create a light, flavorful stew with a refreshing, spicy broth – a true delight for your taste buds.
Ingredients- 15 pieces of cleaned beltfish (serves 2)
- 8 cups (approx. 1.6L) of anchovy and kelp broth
- 1/2 Korean radish (daikon), cut slightly thicker than for kimchi
- 2 Tbsp minced garlic
- 1 small knob of ginger, minced or thinly sliced
- 4 Cheongyang chili peppers (or similar small, spicy peppers), halved
- 5 Tbsp Korean soy sauce (Guk-ganjang)
- 5 Tbsp red pepper flakes (Gochugaru)
- 1 onion, thinly sliced
- 1 green onion, diagonally sliced
Cooking Instructions
Step 1
If you’ve received fresh beltfish, ensure the innards are thoroughly removed. For this recipe, we’re using beltfish that were lightly salted and then frozen after preparation. (15 pieces are approximately enough for 2 servings.) Slice the Korean radish about 0.5cm thick – slightly thicker than you would for kimchi, as this provides a pleasant texture when cooked. Thinly slice the onion and halve the Cheongyang chili peppers to add a good kick of spice.
Step 2
Pour 8 cups of anchovy and kelp broth into a pot and add the sliced Korean radish. Once the broth comes to a rolling boil, stir in 5 Tbsp of Korean soy sauce and 5 Tbsp of red pepper flakes. Reduce the heat to medium-low and let it simmer for about 5 minutes, or until the radish becomes tender. This step is crucial for developing the base flavor of the stew and infusing the radish with deliciousness.
Step 3
After the radish has simmered, add the minced ginger. Carefully arrange the 15 pieces of beltfish into the pot. Distribute the sliced onion and halved chili peppers evenly over the fish. Cover the pot with a lid and simmer over medium heat for about 15 minutes. As the fish cooks, the broth will reduce and its flavors will deeply penetrate the ingredients.
Step 4
After 15 minutes, remove the lid. Check to see if the broth has thickened to your liking and if the beltfish and vegetables are thoroughly cooked and tender. Taste the stew and adjust the seasoning if needed by adding more Korean soy sauce or a pinch of salt. Finally, add the diagonally sliced green onion and simmer for another 2 minutes. Your refreshing and spicy braised beltfish stew is now ready! It’s surprisingly simple to make and wonderfully delicious.
