Galchijorim || Braised Cutlassfish, Braised Beltfish, 辣炖带鱼, 辣燉帶魚, 太刀魚の煮付け, 갈치조림 2

Galchijorim is a popular Korean dish featuring braised cutlassfish. It’s a hearty and comforting meal, perfect for a cold day.

Ingredients:

• Cutlassfish, cleaned and cut into pieces
• Radish, cut into chunks
• Onion, sliced
• Garlic, minced
• Gochujang (Korean red pepper paste)
• Gochugaru (Korean red pepper flakes)
• Soy sauce
• Sugar
• Water or dashi stock

Instructions:

1. Prepare the Vegetables:
   • Cut the radish and onion into bite-sized pieces.
   • Mince the garlic.
2. Make the Sauce:
   • In a small bowl, combine gochujang, gochugaru, soy sauce, sugar, and a bit of water to create a thick sauce.
3. Braise the Fish:
   • In a large pot, heat some oil.
   • Add the garlic and sauté until fragrant.
   • Add the radish and onion and cook until softened.
   • Add the cutlassfish and coat it with the sauce.
   • Pour in enough water or dashi stock to cover the ingredients.
   • Bring to a boil, then reduce heat and simmer until the fish is cooked through and the sauce has thickened.
4. Serve:
   • Serve hot with a bowl of rice.

Tips:

• For a spicier stew, add more gochujang and gochugaru.
• If you don’t have dashi stock, you can use water or fish stock.
• To add more depth of flavor, you can add a few dried anchovies or a piece of kelp to the broth.
• This dish is often enjoyed with a side of kimchi or other Korean side dishes.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)

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