Spicy and Delicious Braised Cutlassfish (Galchi Jorim)
The Best Home Cooking! An Easy Recipe for Spicy Braised Cutlassfish
Craving something savory and a little spicy? This braised cutlassfish, or Galchi Jorim, is the perfect dish! The chunky radish pieces become incredibly tender, soaking up all the delicious sauce, while the flaky cutlassfish meat is simply divine. It’s a meal that makes you happy just thinking about it! Let’s make this comforting and flavorful Korean classic easily at home.
Main Ingredients- 4 pieces of cutlassfish (thoroughly cleaned)
- 10 slices of radish, cut thickly (approx. 1 cm thick)
- 3 stalks of green onion, cut diagonally into large pieces
- 1/2 onion, cut into large pieces
- 5 Korean green chili peppers (cheongyang peppers), sliced diagonally
Seasoning Ingredients- 100ml soy sauce
- 50ml anchovy sauce (or fish sauce)
- 1 liter water
- 1 heaping tablespoon minced garlic
- 1 heaping tablespoon fine gochugaru (Korean chili flakes)
- 1 heaping tablespoon coarse gochugaru (Korean chili flakes)
- 1 teaspoon gochujang (Korean chili paste)
- 1 teaspoon ginger powder
- 1/2 teaspoon ground black pepper
- 100ml soy sauce
- 50ml anchovy sauce (or fish sauce)
- 1 liter water
- 1 heaping tablespoon minced garlic
- 1 heaping tablespoon fine gochugaru (Korean chili flakes)
- 1 heaping tablespoon coarse gochugaru (Korean chili flakes)
- 1 teaspoon gochujang (Korean chili paste)
- 1 teaspoon ginger powder
- 1/2 teaspoon ground black pepper
Cooking Instructions
Step 1
In a deep, wide pot, combine the thickly sliced radish, 100ml soy sauce, 50ml anchovy sauce, 1 teaspoon gochujang, 1 tablespoon fine gochugaru, 1 tablespoon coarse gochugaru, and 1 liter of water. Stir gently to mix the seasonings.
Step 2
Cover the pot and simmer over medium heat for about 20 minutes. It’s important to cook the radish until it becomes tender and absorbs the flavors well.
Step 3
Once the radish is tender and well-infused with the sauce, gently place the prepared cutlassfish pieces into the pot. Handle them carefully to prevent breaking.
Step 4
Add the 1 heaping tablespoon of minced garlic, 1 teaspoon of ginger powder, the large pieces of green onion and onion, and the diagonally sliced Korean green chili peppers. Sprinkle in the 1/2 teaspoon of ground black pepper.
Step 5
If you prefer a spicier dish, feel free to add more gochugaru. Taste the sauce and adjust the seasoning with salt if needed. Once the sauce begins to boil after adding the fish, reduce the heat to medium-low and simmer for about 7 minutes. Be careful not to overcook, as the fish can become dry.
Step 6
When the gochugaru and seasonings have evenly coated the fish and radish, your delicious braised cutlassfish is ready! Serve hot with a bowl of steamed rice. It’s a satisfying meal that the whole family will love.
