Korean Jeju-style Braised Hairtail
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Galchi-jorim-jeju is a regional specialty of Jeju Island in which thick-cut hairtail is braised with radish and potato in a bold, deeply seasoned chili sauce.
Read more
Unlike mainland versions, the Jeju style uses considerably more sauce and cooking liquid, producing a result that sits closer to a jjigae than to a dry braise, and it is common to eat the leftover sauce mixed into plain rice. Radish provides a cooling, clean sweetness that tempers the intensity of the chili and brings balance to the overall flavor, while potato absorbs the sauce and thickens the liquid naturally as it cooks. Jeju silver hairtail is prized for its thick, fatty flesh, which holds together without falling apart during the long braise and absorbs the pungent, layered sauce deeply into each piece. The result is a dish that is simultaneously fiery, savory, and faintly sweet.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Rinse 800 g of hairtail pieces in 3% salted water to reduce fishiness, pat dry, then sprinkle with 1 tablespoon of cooking wine and let sit.
- 2Prep
Slice 300 g of radish and 180 g of potato into thick 1 cm pieces, and diagonally slice 120 g of onion and 2 cheongyang chilies.
- 3Heat
Lay radish and potato in a pot, pour in 500 ml of water, and boil for 10 minutes first.
When the radish becomes translucent, it is ready for the hairtail.
- 4Season
Add a sauce made by mixing 3 tablespoons of soy sauce, 2 tablespoons of red pepper flakes, and 1 tablespoon of minced garlic.
- 5Control
Place the hairtail pieces in and braise over medium heat for 12 minutes, continuously spooning sauce over the fish.
The dish is ready when the fish surface turns opaque and takes on the soy sauce color.
- 6Season
Add sliced onion and cheongyang chilies and braise 8 more minutes.
Turn off the heat when the sauce thickens and the seasoning permeates all the ingredients evenly.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Jeju-style hairtail is cooked in an abundance of bold chili sauce, similar to a hearty jjigae.
- Finish cue
- The dish is ready when the fish surface turns opaque and takes on the soy sauce color.
- Substitution
- Baste instead of flipping to keep the fish intact.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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Tips
Estimated 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.