Spicy and Delicious Braised Beltfish (Galchi Jorim) Golden Recipe
Spicy & Savory Beltfish Jorim: A Rice Thief
Discover the secret to perfectly tender and flavorful braised beltfish that doesn’t fall apart! Lightly salting the fish beforehand ensures a firm texture, while a generous mix of vegetables and a spicy sauce make this dish an ultimate home-cooked meal that will have you devouring rice. Elevate your family’s dinner tonight with this delicious Galchi Jorim!
Main Ingredients for Galchi Jorim
- 2 prepared beltfish
- 1 Tbsp coarse sea salt
- 500ml anchovy-kelp broth (or water)
- 1/4 Korean radish (cut into large pieces)
- 1/2 onion (cut into large pieces)
- 1 green onion (sliced diagonally)
- 3 Korean green chilies (sliced diagonally)
- 1 red chili (sliced diagonally)
Spicy Seasoning Sauce
- 3 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp soy sauce
- 2 Tbsp minced garlic
- 1 Tbsp ginger juice (or minced ginger)
- 2 Tbsp cooking wine (mirin)
- A pinch of black pepper
- 3 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp soy sauce
- 2 Tbsp minced garlic
- 1 Tbsp ginger juice (or minced ginger)
- 2 Tbsp cooking wine (mirin)
- A pinch of black pepper
Cooking Instructions
Step 1
Rinse the beltfish under running water and remove about 50% of the scales. (Cooking with the skin on helps prevent the fish from breaking apart!) Generously sprinkle 1 tablespoon of coarse sea salt over the fish and let it marinate for 1 hour. After marinating, rinse off the salt under running water and pat the fish dry with paper towels.
Step 2
Cut the Korean radish into thick, large pieces (about 1.5 cm thick) and place them at the bottom of the pot. Cut the onion into large pieces as well. Slice the green onion diagonally, and slice the Korean green chilies and red chili diagonally, removing the seeds. (Increase the number of green chilies if you prefer it spicier.)
Step 3
Pour 500ml of anchovy-kelp broth into the pot. (If you don’t have broth, water or rice water can be used.)
Step 4
Add the large pieces of Korean radish to the pot with the broth. Cover with a lid and bring to a boil over high heat for 6 minutes to soften the radish. Slightly cooked radish helps the fish absorb the sauce better.
Step 5
In a bowl, combine 3 tablespoons of gochugaru, 4 tablespoons of soy sauce, 2 tablespoons of minced garlic, 1 tablespoon of ginger juice, 2 tablespoons of cooking wine, and a pinch of black pepper. Mix well to create the delicious seasoning sauce.
Step 6
After 6 minutes of cooking the radish, carefully place the prepared beltfish into the pot, arranging them in a single layer. Avoid overlapping the fish pieces to ensure even cooking.
Step 7
Pour the prepared seasoning sauce evenly over the beltfish. Bring to a boil over high heat to allow the sauce to meld with the fish.
Step 8
Once the jorim comes to a rolling boil, add the large pieces of onion and the diagonally sliced green onions. Reduce the heat to medium and continue to simmer for 2-3 minutes. The onions will become translucent and release their sweetness.
Step 9
Finally, add the diagonally sliced Korean green chilies and red chili. Simmer for another 2 minutes until the spicy and flavorful Galchi Jorim is complete! It tastes best served immediately while hot.
