Korean Jeju-style Braised Hairtail
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 11
About this dish
In Jeju, galchi-jorim is made with plenty of liquid, close to a stew, and rice gets mixed into whatever sauce is left.
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Potato goes under the fish along with the radish, another Jeju habit, and its starch gives the sauce some body.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add a sauce made by mixing 3 tablespoons of soy sauce, 2 tablespoons of red pepper flakes, and 1 tablespoon of minced garlic.
- 5
Place the hairtail pieces in and braise over medium heat for 12 minutes, continuously spooning sauce over the fish.
Proceed to the next stage when the fish surface turns opaque and takes on the soy sauce color.
- 6
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.
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Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
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Korean radish, onion
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Korean Doenjang Kkotge Tang
Korean radish, onion
Tips
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.