Korean Braised Hairtail Fish
Galchi-jjim is a Korean braised hairtail fish dish simmered with Korean radish in a spicy soy sauce and gochugaru broth. The hairtail's white, flaky flesh absorbs the bold seasoning while remaining tender throughout. Ginger juice is key to keeping the dish clean-tasting by cutting through any fishiness. The radish softens in the braising liquid and the remaining sauce is meant to be spooned over rice, making this a staple fish dish on Korean dinner tables.
Adjust Servings
Instructions
- 1
Clean the fish and lightly rinse in salted water.
- 2
Slice radish and onion thickly and place on the bottom of a pot.
- 3
Place fish on top and pour in sauce made from chili flakes, soy sauce, garlic, ginger, and water.
- 4
Cover and cook over medium heat for 20 minutes.
- 5
Uncover and baste while reducing for 7–8 more minutes.
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Nutrition (per serving)
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