AI-generated image
Galchi jorim
Braised hairtail with radish
Galchi-jorim (갈치조림): Jeju hairtail braised with radish in a spicy soy-chilli sauce
On Jeju island, the silvery hairtail caught on long lines at night by boats off Seogwipo is the pride of the local restaurants, and galchi-jorim is how islanders eat it most: pieces of the long, thin fish braised over thick slices of radish and potato in a bright red sauce of gochugaru, soy and garlic until the radish soaks up all the flavour. It is spicy, sweet and savoury and eaten with lots of rice. A portion is about 260 kcal. Hairtail has a soft, fine flesh and fine bones that lift away when cooked. The common mistake is stirring the pot, which breaks the delicate fish; spoon the sauce over instead. Chef's tip: put the radish on the bottom of the pan and the fish on top; the radish protects the fish from the heat and drinks up the sauce.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅓ lb hairtail (galchi)cleaned, fins trimmed, cut into 8 cm pieces
- 10 ½ oz Korean radish (mu) or daikoncut into 1.5 cm thick half-moons
- 1 potato (optional)sliced 1 cm thick
- ½ onionsliced
- 2 green chilliessliced
- 2 spring onionscut into lengths
- 1 ½ cups water
For the sauce
- 3 tbsp soy sauce
- 1 tbsp gochujang
- 4 garlic clovesminced
- ⅜ in fresh gingergrated
- 1 tsp sugar
Shop this recipe on Amazon
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Rinse 1 ⅓ lb hairtail (galchi) and scrape off the silver skin lightly with the back of a knife if you like. Mix 2 tbsp gochugaru (Korean chilli flakes), 3 tbsp soy sauce, 1 tbsp gochujang, 4 garlic cloves, ⅜ in fresh ginger and 1 tsp sugar into a paste.
Step 2: Put 10 ½ oz Korean radish (mu) or daikon and 1 potato in a wide, shallow pan in one layer. Add 1 ½ cups water and half the sauce and bring to the boil, then simmer covered for 8–10 minutes, until the radish is half tender.
10 minStep 3: Lay the fish on top of the radish with ½ onion. Spoon the rest of the sauce over the fish.
1 minStep 4: Cover and simmer on a medium heat for 10–12 minutes, spooning the sauce over the fish now and then without stirring, until the fish is opaque, flakes easily from the bone and the radish is tender and red.
12 minStep 5: Add 2 green chillies and 2 spring onions and simmer for 1 minute, uncovered, so the sauce thickens a little. Serve with rice.
1 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 24 g
- Carbs
- 14 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does galchi jorim take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
All i pebreEel and potato paprika stew
In El Palmar and the other villages around the Albufera lagoon south of Valencia, the restaurants that are famous for paella serve something older first: all i pebre, "garlic and pepper", a brick-red stew of lagoon eel and potatoes thickened with a pounded almond and fried-bread picada. It is rich, garlicky and gently hot, eaten with bread to mop up the sauce. Ask your fishmonger to skin and cut the eel, and handle it with gloves: raw eel blood is irritating, though harmless once cooked. If you can't find eel, monkfish or hake works well. A common mistake is letting the paprika burn; it turns bitter in seconds, so add it off the heat. Chef's tip: break the potatoes with a knife instead of cutting cleanly; the rough edges release starch and thicken the sauce.
Spanish
Midia saganakiMussels with tomato and feta
Thessaloniki is Greece's mussel capital, with farms in the Thermaic Gulf a few kilometres from the seafront ouzeries where this two-handled pan arrives, still bubbling, at the table. Mussels steam open in a quick sauce of peppers, tomato and chilli, and crumbled feta melts into the juices at the end. Bread is essential. The classic version adds a splash of ouzo; this one is alcohol-free, using a pinch of fennel seed for that aniseed note (add 2 tbsp ouzo with the tomatoes if you like). Common mistake: overcooking — take the pan off the heat as soon as the shells open. Chef's tip: buy mussels on the day and keep them in the fridge in a bowl covered with a damp cloth, never in water.
Greek