Spicy-Sweet Fulchi Soy Braise: A Rice-Thief Recipe
Flavorful Soy Braised Fulchi (Baby Hairtail)
Introducing a special soy braised dish using ‘fulchi,’ which refers to young hairtail fish. This recipe features generously cut radish, simmered to perfection, creating a deep and savory flavor that’s a perfect accompaniment to rice. Enjoy this delicious fulchi braise, loved by all ages. Let’s get cooking!
Main Ingredients
- Fulchi (Baby Hairtail) 5 pieces
- Radish 1/4 medium (cut into large pieces)
- Green Onion 1/2 stalk
- Korean Green Chili Peppers 2
Seasoning
- Soy Sauce 4 Tbsp
- Maesil Extract (Plum Syrup) 1 Tbsp
- Ginger Syrup 1 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Wine (or Soju) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1/2 Tbsp
- Soy Sauce 4 Tbsp
- Maesil Extract (Plum Syrup) 1 Tbsp
- Ginger Syrup 1 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Wine (or Soju) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1/2 Tbsp
Cooking Instructions
Step 1
First, prepare the radish, which will add a savory depth to the braise. Cut the radish into large pieces, about 1.5 cm thick. Place the cut radish and 1 cup of water in a pot. Cover and simmer over medium-low heat for about 5-7 minutes, or until the radish is tender-crisp. This step draws out the radish’s natural sweetness, enriching the overall flavor of the dish.
Step 2
Prepare the fulchi (baby hairtail) by trimming the fins and removing the innards. Cut them into bite-sized pieces, approximately 5-7 cm long. Gently rinse them under cold running water and pat dry with a paper towel or drain in a colander. Be careful not to wash too vigorously, as they can break apart easily.
Step 3
Once the radish is partially cooked, add the prepared fulchi to the pot. Pour in all the pre-mixed seasoning ingredients (soy sauce, maesil extract, ginger syrup, minced garlic, cooking wine). Stir gently to coat the fish and radish. Bring to a simmer over medium heat with the lid off. Cooking uncovered helps to evaporate any fishy odors and allows the sauce to reduce nicely.
Step 4
As the braise starts to bubble, use a spoon to ladle the sauce over the fulchi and radish. Repeat this basting process to ensure the flavors are evenly distributed and to deepen the taste. Keep an eye on it to prevent it from sticking or burning.
Step 5
When the sauce has thickened and the fulchi and radish have absorbed the flavors well, add the gochugaru (Korean chili flakes), diagonally sliced Korean green chilies, and diagonally sliced green onions. Let it simmer for another 2-3 minutes until the flavors meld. This will add a pleasant spiciness and aromatic complexity to the dish.
Step 6
Your delicious ‘Fulchi Soy Braise’ is ready to be served over hot rice! Don’t forget to mix the remaining sauce with your rice for an extra flavorful bite. Enjoy your meal!
