Spicy and Savory Braised Beltfish (Galchi Jorim) – A Comforting Home-Style Recipe
Home Cooking Recommendation: Spicy and Savory Braised Beltfish
Here is a highly recommended and foolproof recipe for Braised Beltfish (Galchi Jorim) that many people frequently use. It’s a perfect dish to make your rice disappear!
Main Ingredients- 300g fresh beltfish (cut into serving pieces)
- 200g Korean radish (mu)
- 100g potato
- 50g green onions (scallions)
- 2 Korean chili peppers (cheongyang chili)
- 500ml bonito broth (katsuobushi dashi)
Golden Seasoning Mix- 50ml soy sauce (approx. 3.5 Tbsp)
- 40g gochujang (Korean chili paste, approx. 2 Tbsp)
- 20g gochugaru (Korean chili flakes, approx. 2 Tbsp)
- 25g minced garlic (approx. 1.5 Tbsp)
- 20ml mirin (rice wine, approx. 1.5 Tbsp)
- 15g sugar (approx. 1 Tbsp)
- 30g corn syrup or oligodang (approx. 2 Tbsp)
- 2g black pepper (approx. 1/4 tsp)
- 50ml soy sauce (approx. 3.5 Tbsp)
- 40g gochujang (Korean chili paste, approx. 2 Tbsp)
- 20g gochugaru (Korean chili flakes, approx. 2 Tbsp)
- 25g minced garlic (approx. 1.5 Tbsp)
- 20ml mirin (rice wine, approx. 1.5 Tbsp)
- 15g sugar (approx. 1 Tbsp)
- 30g corn syrup or oligodang (approx. 2 Tbsp)
- 2g black pepper (approx. 1/4 tsp)
Cooking Instructions
Step 1
First, let’s prepare the base for our delicious braised beltfish. In a bowl, combine the soy sauce, gochujang, gochugaru, minced garlic, mirin, sugar, corn syrup, and black pepper. Mix them thoroughly to create the golden seasoning paste. Prepare the Korean radish and potato by cutting them into bite-sized pieces that will cook well. We recommend slicing the radish into thick half-moon shapes and the potatoes into large, chunky pieces for a better texture. Layer the sliced radish and potatoes at the bottom of your pot, and then arrange the cleaned and cut beltfish pieces attractively on top.
Step 2
Now it’s time to add the braising liquid and cook. Pour in the 500ml of bonito broth. Add only 50% of the prepared seasoning paste to the broth and stir well to dissolve it. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 15 minutes. Around the 10-minute mark after it starts boiling, taste the broth. If it’s not savory enough, add the remaining seasoning paste to adjust the flavor. Once the sauce has reduced and you see some foam forming, skim it off. Finally, add the chopped green onions and simmer for a short while longer. Be careful not to overcook the beltfish, as it can become mushy and lose its flavor if simmered for more than 15 minutes.
Step 3
Your spicy and deeply flavorful Braised Beltfish (Galchi Jorim) is now ready! Enjoy this hearty dish with a bowl of warm rice. It’s a true comfort food.
Step 4
For a beautiful presentation, you can reserve some of the chopped green onions and sprinkle them on top as a garnish just before serving. This adds a touch of freshness and makes the dish look even more appealing.
