Spicy Galchi Jorim (Braised Hairtail Fish) with Tender Radish
A fish side dish where Korean radish is precooked in broth, then braised down with hairtail fish and a spicy seasoning sauce until slightly saucy.
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 is a braised fish dish for 2 to 3 servings where firm radish is precooked with broth before hairtail fish and vegetables are layered on top to braise. Removing the black film and blood clots inside the belly gets rid of the fishy odor. It is wonderful for enjoying spicy, tender radish thoroughly infused with seasoning and fish flavor.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Hairtail fish1 whole, 250 g (large)
- Korean radish (mu)200 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth2.5 cups (2+1/2)
Seasoning
- Regular soy sauce (jin-ganjang)3 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Sugar1/2 tbsp
- Ginger juice1 tsp
- Ground black peppera little
- Trim the fins with kitchen shears, and when you scoop out the innards from the belly, you will see a black film. If you scrape this with your hand, you will see red blood clots; rubbing and washing them away cleanly helps eliminate the fishy odor.
- Instead of radish, feel free to use vegetables you like, such as potatoes, onions, or zucchini.
Steps
1. I prepared 1 large hairtail fish.
Trim the fins with kitchen shears, and when you scoop out the innards from the belly,
you will see a black film. If you scrape this with your hand, you will see red blood clots.
Rubbing and washing them away cleanly helps eliminate the fishy odor.
2. Cut the Korean radish into thick slices, and slice the chili peppers and large green onion diagonally.
Instead of radish, feel free to use vegetables you like, such as potatoes, onions, or zucchini.
3. Add all seasoning ingredients and mix together.
4. Layer the radish in the pot, pour in half of the broth, and cook until the radish turns translucent.
Precooking the firm radish allows it to turn soft and tender by the time the hairtail is cooked through later.
5. Once the radish is cooked, add the hairtail fish and vegetables, spoon the seasoning evenly over them, and pour in the remaining anchovy broth to bring to a boil.
Once it starts boiling over high heat, reduce to medium to low heat and simmer for about 10 minutes.
6. When the liquid has reduced until slightly saucy, it is finished.
Ppunwife's tips
- Precooking the firm radish allows it to turn soft and tender by the time the hairtail is cooked through later.
- Rubbing and washing away the black film and red blood clots cleanly helps eliminate the fishy odor.
FAQ
How should I clean the hairtail fish to reduce the fishy odor?
Trim off the fins, remove the innards and black film inside the belly, and thoroughly rub away the blood clots collected inside with your fingers while rinsing.
Why is the radish cooked first instead of adding it together with the hairtail fish?
Because if you cook the firm radish in broth first until translucent, it will turn soft and tender without being undercooked when the hairtail fish finishes cooking later.
Is there a substitute if I do not have Korean radish?
Depending on your preference, you can substitute with vegetables you like, such as potatoes, onions, or zucchini.
What is the heat level and cooking time for braising?
Once the liquid boils over high heat, reduce the heat to medium-low, simmer for about 10 minutes, and braise until the liquid is slightly saucy.
