Today I’m making Galchi-jorim, a Korean braised beltfish dish that’s savory, slightly spicy, and rich in umami.
The fish is soft and flaky, while the radish soaks up the bold flavors of garlic, soy sauce, and chili flakes. This comforting dish is best served with hot rice and kimchi.
Start by cleaning and trimming 1 lb of fresh or packaged beltfish. Thinly slice 8 oz radish and 6 oz onion. Layer radish, onion, then fish in a wide pot. In a bowl, mix ¼ cup soy sauce, 1 tbsp gochugaru, 8 minced garlic cloves, 1 tsp minced ginger, and ¼ tsp black pepper. Pour over the fish, add 2 cups water, and bring to a boil.
Simmer on medium-high for 15 minutes, then add green chili and green onion. Reduce heat and cook another 15–20 minutes until the radish is soft and the broth is rich.
Give it a try at home—and watch the full cooking video below for step-by-step guidance!
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