Spicy Ugeoji Galchi Jorim (Braised Hairtail with Cabbage Greens)
A braised fish dish of tender boiled ugeoji and hairtail simmered in a spicy sauce until gently reduced.
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 →
This braised fish dish starts by seasoning boiled outer cabbage leaves and spreading them across the bottom of the pot, then simmering them with hairtail fish until gently reduced. With Cheongyang chili peppers and gochugaru, the spicy, pungent sauce soaks deeply into both the fish and cabbage greens. It makes a satisfying side dish for 2 to 3 people to enjoy with rice.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Hairtail fish1 whole
- Boiled dried cabbage outer leaves (ugeoji)6 leaves
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth (or water)1 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot), sugar)1 tbsp
- Ginger powdera little of each
- Ground black peppera little of each
- Instead of ugeoji, you can use 4-5 thick slices of Korean radish or potato.
- I added 1 tbsp more gochugaru to make it spicy, but adding only 2 tbsp is fine too.
Steps
1. These are the outer leaves I trimmed off a few days ago while making baechu geotjeori. They are fresh but tough, so it is best to boil them thoroughly before cooking.
2. Add the cabbage leaves to boiling water, boil until the stems become tender, and then rinse in cold water.
Use them in soups, seasoned dishes, or braised fish.
3. Cut off the fins of the hairtail fish with scissors, remove the innards, wash under running water, sprinkle a little coarse sea salt, and drain the moisture.
Cut the 6 leaves of boiled ugeoji into 4 parts, thickly slice half an onion, diagonally slice the large green onion, and diagonally slice the Cheongyang chili peppers and red chili pepper.
Instead of ugeoji, you can cut Korean radish or potatoes into 4-5 thick chunks and use them.
4. Make the seasoning sauce in advance. Mix all the ingredients together, and if it is too thick, mix in 1-2 tbsp of broth (or water).
I added 1 tbsp more gochugaru to make it spicy, but adding only 2 tbsp is fine too.
You can also use this seasoning sauce for braised mackerel or braised flounder.
5. Toss half of the prepared sauce gently with the ugeoji and onion, then spread them across the bottom of the pan.
6. Place the hairtail, large green onion, and chili peppers on top, then spoon the remaining half of the sauce over them.
7. Pour in the anchovy broth, cover with a lid, bring to a boil over high heat, and then lower the heat to medium.
8. Open the lid slightly on one side and continue braising.
If using Korean radish or potatoes, cook them first with the anchovy broth and half of the sauce before adding the hairtail and secondary ingredients to braise.
See my recipe for braised saury with radish: http://blog.naver.com/ppunwife/140052831471
Spoon the sauce over the hairtail as it cooks, braising until just a shallow amount of liquid remains.
Ppunwife's tips
- Combine all the sauce ingredients; if it is too stiff, mix in 1-2 tbsp of broth (or water).
- If using Korean radish or potatoes, cook them first with the anchovy broth and half of the sauce before adding the hairtail and secondary ingredients to braise.
- Spoon the sauce over the hairtail as it cooks, braising until just a shallow amount of liquid remains.
FAQ
Can I substitute other ingredients if I don't have ugeoji?
Instead of ugeoji, you can use 4 to 5 thick slices of Korean radish or potato. However, you should cook the radish or potato first with the broth and half the sauce before adding the hairtail.
Can I reduce the gochugaru if I cannot eat spicy food well?
To make it less spicy, you can reduce the gochugaru from 3 tbsp to 2 tbsp.
Can I use this sauce for other fish dishes?
Yes, you can use this braising sauce just as it is when making braised mackerel or braised flounder.
Should I keep the pot covered the entire time while braising?
It is best to bring it to a boil covered over high heat first, then reduce the heat to medium and braise with the lid cracked slightly open on one side.
