Korean Jeju-style Braised Hairtail
Galchi-jorim-jeju is a Jeju Island regional specialty where thick hairtail chunks are braised with radish and potato in a bold, spicy sauce. Compared to mainland versions, Jeju-style uses a more generous amount of seasoning and liquid, producing a stew-like consistency. The radish provides a cooling, clean sweetness that counterbalances the intense chili heat. Using Jeju silver hairtail, known for its thick, fatty flesh, further enriches the dish and absorbs the pungent sauce deeply.
Adjust Servings
Instructions
- 1
Rinse hairtail briefly in salted water, pat dry, and sprinkle cooking wine.
- 2
Cut radish and potato thick; slice onion and chili diagonally.
- 3
Layer radish and potato, add water, and boil for 10 minutes first.
- 4
Mix soy sauce, gochugaru, and garlic; add to the pot.
- 5
Place hairtail on top and simmer 12 minutes, basting repeatedly.
- 6
Add onion and chili, then braise 8 more minutes until flavors meld.
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Tips
Nutrition (per serving)
Variations
Spicy Braised Hairtail
Spicy seasoned hairtail is gently braised until moist and flavorful. The sauce seeps into the fish, making it excellent with rice.
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