Empty My Fridge
Korean Spicy Braised Beltfish (Galchi Jorim)
Ingredients
- Beltfish · cut into 4 to 5-inch pieces, washed, scrape outer silver skin and fins are removed8 oz
- Soy sauce2 tbsp
- Fish sauce2 tsp
- Gochujang · paste1 tsp
- Chili flake · flakes1 tbsp
- Sake¼ cups
- Ginger · grated1 tsp
- Garlic · chopped1 ½ tbsp
- Radish1 lb
- Onion · sliced½
- Scallion · sliced thinly2
- Jalapeño chili · sliced thinly1
Instructions
- Soak the beltfish overnight in rice or white wine if it is frozen or you dislike fish smell; otherwise clean and wash it and set it aside.
- Whisk all the sauce ingredients together in a small bowl and set aside.
- Wash, peel and slice the radish into 3/4-inch wide pieces, then cut each into halves in a half-moon shape.
- Lay the radish on the bottom of a wide shallow pot, add 3/4 cup cold water and spread 3 tablespoons of the sauce over it. Cover, bring to a boil, then reduce to medium low and simmer for 10 minutes.
- Turn the radish over, add the sliced onion and the beltfish, and pour the remaining sauce over. Raise to medium high, bring to a boil and keep boiling uncovered for 5 minutes, spooning sauce from the bottom of the pot over the fish now and then.
- Add the green onions and serrano chili on top. Reduce to medium low, cover and simmer for 15 minutes, or until the fish and vegetables are fully cooked, spooning sauce over the fish now and then.
- Raise heat to high, remove the lid and boil hard for 3 to 5 minutes, spooning sauce over the fish and moving the bottom radish pieces around now and then.
- Take off the heat and garnish with sliced green onion if you like.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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