Spicy Galchi Jorim (Braised Hairtail Fish)
A spicy braised fish dish where Korean radish is cooked first in the seasoning before being simmered down together with hairtail fish until 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 →
Thickly sliced Korean radish is simmered first with broth and seasoning, then topped with hairtail fish and braised gently. Adding ginger to the sauce eliminates any fishy odor and brings deep flavor, while spooning the broth over the fish as it simmers ensures the seasoning soaks thoroughly into both the radish and the fish.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Hairtail fish2 whole
- Korean radish (mu)300 g
- Large green onion (daepa)1 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth4 cups
Seasoning
- Gochugaru (Korean chili flakes)2 1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1 tbsp
- Ground black peppera little
- You can use potatoes instead of Korean radish.
Steps
Prepare the ingredients
I have 2 medium hairtail fish cut into 8 pieces.
This is 300 g of leftover Korean radish. You can use potatoes instead of Korean radish.
I also prepared large green onion and Cheongyang chili peppers.
How to clean hairtail fish
Neatly trim off the fins of the hairtail fish with scissors, pull out the viscera, and run your fingers along the cavity to remove the black membrane and blood clots.
Rinse them clean under running water.
If the fish has a strong fishy odor, scraping away the silver skin on the surface with a knife will help.
Slice vegetables and mix seasoning
Cut the Korean radish into large chunks over 1 cm thick, and diagonally slice the large green onion and Cheongyang chili peppers.
Add all the seasoning ingredients together and mix.
It is best to include ginger to remove any fishy odor. It also gives the seasoning a deeper, richer taste.
Cook the radish first
Spread the Korean radish evenly across the bottom of the pot, pour in half of the prepared anchovy broth (2 cups), spread half of the seasoning evenly over the radish, and bring to a boil.
Because Korean radish is firm and thick, it needs to be precooked in the seasoning.
That way, once simmered with the hairtail fish, it turns tender and soft, absorbing the sauce completely for full flavor.
Add hairtail fish and braise
When the Korean radish seems more than half cooked...
Arrange the hairtail fish neatly on top, pour in the remaining seasoning and remaining broth, and braise gently until the radish and fish are completely cooked through.
Spoon the broth over any exposed parts of the fish as it simmers, or carefully flip the fish once midway through without breaking the flesh.
Add the chili peppers and large green onion, and boil until the broth reduces to a saucy consistency.
Serve
Here is the spicy, richly braised Galchi jorim.
The hairtail fish is delicious, but the radish is truly amazing as well.
To make sure the radish is tender and fully infused with flavor, you must cook it in the seasoning first.
The hairtail flesh, the radish, and the seasoned broth are all delicious.
Flaking off the tender meat and spooning it up with the broth fills your mouth with pure happiness.
On days you make Galchi jorim, your family will definitely ask for extra bowls of rice.
Ppunwife's tips
- If the hairtail fish has a strong fishy odor, scraping off the silver skin on the surface with a knife will help.
- It is best to include ginger to eliminate any fishy odor. It also gives the seasoning a deeper, richer flavor.
- Because Korean radish is firm and thick, it needs to be precooked in the seasoning. That way, once simmered with the hairtail fish, it turns tender and soft, absorbing the sauce completely for full flavor.
- Spoon the broth over any exposed parts of the hairtail fish as it simmers, or carefully flip the fish once midway through without breaking the flesh.
FAQ
How should I clean hairtail fish to reduce any fishy smell?
Rinse away the fins, entrails, and blood clots thoroughly. If the fishy odor is strong, gently scraping off the silver skin on the surface with a knife helps.
Why cook the Korean radish first instead of adding it with the hairtail fish?
Korean radish is dense and thick, so it takes longer to cook. Boiling it first with half of the broth and seasoning ensures it turns tender and soaks up the flavor evenly without the sauce slipping off.
Can I use other vegetables instead of Korean radish?
Yes, you can braise it with potatoes instead of Korean radish.
How do I prevent the fish flesh from breaking apart while braising?
Avoid stirring the fish frequently. Instead, spoon the broth over the top with a spoon as it simmers, or gently turn the fish over just once midway through cooking.
