Korean Braised Beltfish with Potatoes
Galchi-gamja-jorim is a Korean braise of beltfish chunks and potatoes in a soy-based sauce. The beltfish has naturally oily, flaky flesh that enriches the braising liquid with deep seafood umami. The potatoes soak up this concentrated liquid, becoming fluffy and well-seasoned throughout. Onions dissolve into the sauce as it reduces, adding background sweetness. It is best served when the sauce has thickened to a glossy consistency alongside steamed rice.
Adjust Servings
Instructions
- 1
Clean beltfish, cut into segments, and rinse lightly under running water.
- 2
Slice potatoes thick and prep onion, green onion, and chili.
- 3
Add potatoes and water to a pot and boil for 5 minutes as a base layer.
- 4
Add mixed sauce of soy sauce, chili flakes, garlic, and sugar, then place beltfish on top.
- 5
Braise over medium heat for 10 minutes, spooning sauce over fish.
- 6
Add onion and chili, braise 5 more minutes, then finish with green onion.
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