Rich Galchi Jorim (Braised Hairtail Fish) with Potato and Radish
A braised fish side dish layered with potatoes and radish on the bottom of a pot, topped with a spicy seasoning sauce, and braised down thick.
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 →
Thinly sliced radish and in-season potatoes are layered in a pot, topped with a spicy seasoning sauce, and braised until the broth reduces and turns glossy. Cleaning the innards thoroughly from the head end of the hairtail fish helps eliminate fishy odors. Serving 2 to 3 people, this braised fish dish is wonderful with soft, sauce-soaked potatoes, and the leftover braising liquid is fantastic mixed into rice.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Hairtail fish1 whole (large)
- Potato2 (small)
- Korean radish (mu)150 g
- Large green onion (daepa)1/2 stalk
- Red Cheongyang chili pepper2
- Anchovy broth (or or rice water, water)2 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 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
- To help reduce any fishy smell, run your fingers along the cavity near the head end of the hairtail fish to clean out all remaining innards.
- Since summer radish lacks flavor, I used just a little and braised it together with potatoes that are currently in season.
Steps
Prepare the ingredients
Here are 1 large hairtail fish, Korean radish, potatoes, large green onion, and red Cheongyang chili peppers.
To help reduce any fishy smell, run your fingers along the cavity near the head end of the hairtail fish to clean out all remaining innards.
Slice the ingredients
Slice the radish and potatoes into broad, thin pieces.
Slice the large green onion and red chili peppers diagonally.
Make the seasoning sauce
Add all seasoning sauce ingredients and mix them together ahead of time.
Bring to a boil
Arrange the potatoes and radish evenly on the bottom of the pot.
Spoon half of the seasoning sauce evenly over them, arrange the hairtail fish on top, and spread the remaining sauce over the fish.
Pour in 2 to 3 cups of anchovy broth (or rice water, or plain water), using just enough so the ingredients are nearly submerged.
Today, the radish and potatoes are sliced thin, so everything goes in at once to braise.
If you slice the radish and potatoes thicker to about 1 cm, pour in half of the seasoning sauce and broth first to cook them through before adding the hairtail fish, so the radish becomes tender and absorbs the flavor well.
Bring to a boil over high heat, then lower the heat and simmer until the radish and potatoes at the bottom are fully cooked through and the broth reduces by about half.
Partway through, either flip the hairtail fish pieces or spoon the sauce over them as they cook.
Braise down
Add the large green onion and chili peppers, then turn up the heat at the very end to braise until the sauce is reduced and gently bubbling, and it is done.
Finish
Because summer radish is less flavorful, I added only a little and braised it together with in-season potatoes this time; the fluffy potatoes simmered in the sauce taste wonderful.
And the highlight of braised fish you cannot miss is mixing your rice into the remaining sauce.
Ppunwife's tips
- To help reduce any fishy smell, run your fingers along the cavity near the head end of the hairtail fish to clean out all remaining innards.
- If you slice the radish and potatoes thicker to about 1 cm, pour in half of the seasoning sauce and broth first to cook them through before adding the hairtail fish, so the radish becomes tender and absorbs the flavor well.
- Partway through, either flip the hairtail fish pieces or spoon the sauce over them as they cook.
FAQ
How should hairtail fish be cleaned to reduce fishiness?
Thoroughly scraping away the innards located near the head end with your fingers will help reduce any fishy odor.
What can I substitute if I don't have anchovy broth?
You can use rice water or plain water instead of anchovy broth without any problem.
How should I cook it if the radish and potatoes are sliced thick?
If you slice them about 1 cm thick, pour in half of the seasoning and broth first to cook the potatoes and radish before adding the hairtail fish, ensuring they become tender and well seasoned.
