Spicy Galchi Jorim (Braised Hairtail Fish)
A braised fish side dish featuring thick hairtail fish and Korean radish simmered in a spicy seasoning sauce until 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 hairtail fish for 3 to 4 servings is simmered by layering Korean radish on the bottom and adding the broth and seasoning in stages. Cheongyang chili peppers and gochugaru bring out a spicy, sharp umami flavor. Thoroughly scraping off the scales and removing blood clots ensures a clean taste.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Hairtail fish2 whole (medium-sized)
- Korean radish (mu)1/4, 300 g
- Large green onion (daepa)1 stalk
- Cheongyang chili pepper (hot green chili)3
- Anchovy broth3 cups
Sauce
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Minced ginger1 tsp
- Ground black peppera little
- Snip off the fins with kitchen shears and scrape off the silver scales with a knife to eliminate fishy odors. After gutting, peel away the inner black membrane and run your fingers along the spine to wash away all clotted blood thoroughly.
Steps
I bought medium-sized hairtail fish that was already cut into pieces. I prepared the thick, fleshy parts, setting aside the thin tail ends.
Slice the Korean radish into pieces about 1 cm thick, and diagonally slice the Cheongyang chili peppers and large green onion.
Snip off the fins with kitchen shears and scrape off the silver scales with a knife to remove fishy odors.
After removing the innards, peel away the inner membrane and scrape along the backbone with your fingers to wash away any clotted blood thoroughly.
Combine all seasoning ingredients according to the listed amounts and mix well.
Arrange the radish slices on the bottom of the pot, spoon half of the seasoning over them, pour in 2 cups of anchovy broth, and bring to a boil.
Once it begins to boil, reduce the heat to medium-low.
When the radish is about half-cooked...
Lay the hairtail fish pieces flat on top, add the remaining seasoning, pour in the remaining 1 cup of broth, and bring to a simmer.
Spoon the simmering sauce over the hairtail as it cooks. When the fish is almost fully cooked through,
add the large green onion and Cheongyang chili peppers, and braise until the liquid has reduced and thickened slightly.
Ppunwife's tips
- Scrape off the silver scales with a knife to eliminate fishy odors.
FAQ
How do I clean hairtail fish to reduce any fishy odor?
Snip off the fins with kitchen shears, scrape off the silver scales with a knife, and rinse away the inner black membrane and clotted blood along the backbone thoroughly under cold running water.
Why are the radish and hairtail fish cooked in separate stages?
Hard Korean radish takes longer to cook, so simmering it first with some seasoning allows the flavors to penetrate while keeping the delicate hairtail fish from breaking apart during a long braise.
Can I use a different broth instead of anchovy broth? AI-generated
You can generally substitute dried kelp broth or plain water instead.
