Spicy Galchi Jorim (Braised Hairtail Fish) with Radish
A side dish made by layering hairtail fish over Korean radish and potatoes, then braising it gently in a spicy, savory sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A spicy braised fish dish made with hairtail fish, thick chunks of Korean radish, and potato. The secret is to place the hard vegetables at the bottom of the pot and precook them slightly before adding the hairtail fish to simmer. It makes a hearty side dish to enjoy with rice.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Hairtail fish1 whole (4 pieces)
- Korean radish (mu)1/4
- Potato1
- Cheongyang chili pepper (hot green chili)3-4
- Red chili pepper1
- Large green onion (daepa)1 stalk
Seasoning sauce
- Soy sauce3 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1 tbsp
- Minced ginger1/2 tsp
- Salt1 tsp
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- Trim the fins of the hairtail fish with scissors, remove the innards, wash in clean water, and sprinkle with a little coarse sea salt to drain excess moisture.
- You can also cut an onion into thick slices and add it.
Steps
The hairtail fish at Jagalchi Market looked very fresh; 2 fish for 5 thousand won, so I bought them because they were large and meaty.
Trim the fins off the hairtail fish with shears, remove the innards, wash in clean water, sprinkle with a little coarse sea salt, and drain the moisture.
Cut the Korean radish into thick chunks, and slice 1 potato thickly. I left out onion today, but you can also slice an onion thickly and add it. Finely mince the Cheongyang chili pepper, red chili pepper, and large green onion to make the sauce.
Combine the sauce ingredients listed above with the minced red chili pepper, Cheongyang chili pepper, and large green onion, then mix well.
Place the Korean radish and potato in the pot first, pour in about 1/2 cup of broth (or water), and precook the radish and potato slightly.
Because they are hard and thick, their cooking time is different from that of the hairtail fish.
Spread half of the sauce over the Korean radish and potato,
then lay the hairtail fish on top, spoon over the remaining sauce, add 1 cup and a half of broth, and braise.
Ppunwife's tips
- Because Korean radish and potato are hard and thick, their cooking speed differs from that of hairtail fish, so pour in broth (or water) first to precook them slightly.
FAQ
Why cook the Korean radish and potato before the hairtail fish?
Hard and thick Korean radish and potato cook at a different speed than hairtail fish, so precooking them slightly with water evens out the cooking time.
Why sprinkle coarse sea salt when prepping the hairtail fish?
After trimming the fins, removing the innards, and washing the hairtail fish thoroughly, lightly sprinkling it with coarse sea salt helps draw out excess moisture and seasons the flesh.
Can I add onion as an extra ingredient?
Cutting an onion into thick slices and braising it along with the other ingredients works very well.
