Bring a taste of Korea into your kitchen with this savory and spicy Galchi Jorim, or Korean Braised Beltfish. Known for its distinct flavors and aromatic spices, this dish brings together tender beltfish with a rich, spicy sauce, making it a perfect addition to your dining table. Prepare to indulge in this delightful dish that's both authentic and easy to make.
Ingredients
🐟 8 oz beltfish, cut into 4 to 5-inch pieces, washed, silver skin and fins removed
🥢 2 Tbs soy sauce Kikkoman Soy Sauce
🐠 2 tsp fish sauce Red Boat Fish Sauce
🌶️ 1 tsp gochujang, Korean red pepper paste Chung Jung One
🌶️ 1 Tbs gochugaru, Korean red pepper flakes Sempio Red Pepper Flakes
🍶 1/4 cup sake or soju, rice wine Sho Chiku Bai Sake
🧄 1 tsp grated ginger
🧄 1 1/2 Tbs chopped garlic approximately 5 cloves
🥕 1 lb Korean radish Moo or daikon, substitute with potato if desired
🧅 1/2 large yellow onion, sliced
🧅 2 green onions, sliced thinly into diagonal angles
🌶️ 1 serrano or jalapeño, sliced thinly into diagonal angles
Instructions
1- Prepare the Ingredients:
- Wash and cut the beltfish into pieces, ensuring the silver skin and fins are removed for a clean taste.
- Peel and slice the Korean radish or substitute with potatoes as desired.
- Slice the yellow onion, green onions, and serrano or jalapeño into thin diagonal slices.
- Prepare the sauce by combining soy sauce, fish sauce, gochujang, gochugaru, sake, grated ginger, and chopped garlic in a bowl, mixing well.
2- Cook the Braise:
- In a heavy-bottomed pot or a large skillet, lay down the sliced radishes or potatoes at the bottom.
- Lay the beltfish pieces on top of the vegetables.
- Pour the prepared sauce over the fish and radishes, ensuring they are evenly coated.
- Add the sliced yellow onions on top.
3- Simmer the Dish:
- Cover the pot and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the radish is tender and the sauce has thickened.
- Add the sliced green onions and serrano or jalapeño during the last 5 minutes of cooking for a fresh pop of flavor.
4- Serve and Enjoy:
- Serve hot with steamed rice on the side to soak up the rich sauce.
- Garnish with additional green onions if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3 to 4
Calories (approximate per serving): 230 calories
Proteins: 20g
Fats: 3g
Carbohydrates: 28g
Equipment: Heavy-bottomed pot or large skillet Le Creuset Dutch Oven
Cooking Tips:
- Adjust the level of spiciness by varying the amount of gochujang and gochugaru.
- Substitute sake with a non-alcoholic rice vinegar if needed.
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