Korean Grilled Beltfish (Galchi-gui)
Golden, crispy-skinned, and melt-in-your-mouth tender - galchi-gui is Jeju Island's signature grilled fish, loved across Korea for its rich, buttery flavor. Silver-skinned beltfish steaks are salted and pan-fried until golden on both sides. The high fat content means the flesh self-bastes as it cooks, crisping the skin without added oil and keeping the interior moist long after it leaves the heat. Cutting each steak about three centimeters thick ensures even cooking: thinner pieces dry out quickly, while thicker ones burn on the outside before the center is done. A squeeze of lemon at the table cuts through the richness of the oily fish with clean acidity.
Adjust Servings
Instructions
- 1
Clean beltfish, cut into serving pieces, and pat dry with paper towels.
- 2
Season both sides with salt and rest for 10 minutes.
- 3
Heat oil in a pan over medium heat and add the fish.
- 4
Cook one side 6~7 minutes until golden, then flip and cook the other side.
- 5
Serve with lemon wedges.
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Nutrition (per serving)
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