Spicy Braised Cutlassfish (Galchi Jorim)
How to Make Delicious Braised Cutlassfish – A Rice-Stealing Dish! (Fish Stew, Radish and Cutlassfish Stew Recipe by Kim Jin-ok’s Delicious Cooking)
Hello everyone! This is Kim Jin-ok. Today, I’m sharing how to make a spicy and flavorful braised cutlassfish dish that will have you reaching for more rice! The sweetness of the radish pairs perfectly with the fish, making it a delightful meal. You can also try adding a mix of radish and potato, or just potato, for a different twist. This recipe uses one extra-large cutlassfish and about one-third of a small radish, serving 2-3 people.
Ingredients (Serves 2-3)
- 1 Extra-large cutlassfish
- 1/3 of a small radish
- 1 stalk of green onion (scallion)
- 1/2 onion
- 3 Korean chili peppers (cheongyang)
- 1 Red chili pepper
Braising Liquid
- 200ml Anchovy-Kelp Broth
- 300ml Water
Fish Seasoning
- 1/2 Tbsp Coarse Sea Salt
Seasoning Paste
- 5 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 3 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1.5 Tbsp Oligodang (Corn Syrup)
- 200ml Anchovy-Kelp Broth
- 300ml Water
Fish Seasoning
- 1/2 Tbsp Coarse Sea Salt
Seasoning Paste
- 5 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 3 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1.5 Tbsp Oligodang (Corn Syrup)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 3 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1.5 Tbsp Oligodang (Corn Syrup)
Cooking Instructions
Step 1
1. Prepare and Season the Cutlassfish: Thoroughly clean the cutlassfish by removing its fins and gutting it. Use the back of a knife to gently scrape off the scales, then rinse well under running water. Drain the fish and sprinkle 1/2 tablespoon of coarse sea salt evenly over it. Let it sit for 10-20 minutes to season. (Tip: Leaving the scales on can cause them to float in the broth, imparting a fishy odor and making it harder to digest. Scrape them off carefully! Seasoning the fish with coarse salt beforehand helps firm up the flesh and allows the flavors to penetrate better.)
Step 2
2. Prepare the Vegetables: Peel the radish and slice it into approximately 0.7cm thick half-moon shapes. Cut the green onion into large diagonal pieces. Slice the half onion into thick strips. Thinly slice the cheongyang chili peppers and the red chili pepper diagonally. (Tip: If you prefer less spice, you can omit the red chili pepper.)
Step 3
3. Make the Flavorful Seasoning Paste: In a bowl, combine 5 tablespoons of gochugaru, 5 tablespoons of soy sauce, 2 tablespoons of fish sauce, 3 tablespoons of mirin, 1 tablespoon of minced garlic, a pinch of black pepper, and 1.5 tablespoons of oligodang. Mix everything well until a smooth seasoning paste forms.
Step 4
4. Braise the Cutlassfish to Perfection: Spread the prepared radish slices evenly on the bottom of a pot. Spoon half of the seasoning paste over the radish. Pour in the mixed broth (200ml anchovy-kelp broth + 300ml water). Bring to a boil over high heat, then reduce the heat to medium-low, cover with a lid, and simmer for 10 minutes to cook the radish. After 10 minutes, add the seasoned cutlassfish to the pot. Spread the remaining seasoning paste over the fish. Arrange the green onion, onion, cheongyang chili peppers, and red chili pepper on top. Place the lid slightly ajar, covering the pot loosely. Continue to braise over medium-low heat for another 20 minutes until the fish is cooked through and the flavors have melded. (Tip: To prevent the radish from sticking, gently shake the pot occasionally. Ladle some of the braising liquid over the fish as it cooks for extra moisture. Taste and adjust seasoning at the end by adding more soy sauce if it’s too bland, oligodang for sweetness, or water if it’s too salty.)
