Korean Galchi Kimchi Jjigae (Hairtail Kimchi Stew)
This stew brings together hairtail fish and aged kimchi in an anchovy-kelp stock, creating a layered broth where the oily richness of the fish meets the deep tanginess of well-fermented kimchi. Korean radish and onion add body to the soup, while gochugaru and soup soy sauce round out the seasoning. The hairtail flesh breaks down gently during cooking, releasing its natural umami into every spoonful.
Adjust Servings
Instructions
- 1
Cut the hairtail into serving pieces, soak in light salted water for 5 minutes, then rinse to reduce fishy odor.
- 2
Layer aged kimchi and radish in a pot, add half the stock, and simmer over medium-low heat for 10 minutes first.
- 3
Add gochugaru, minced garlic, and soup soy sauce, then pour in the remaining stock to season the broth.
- 4
Place hairtail on top, add onion, cover, and cook over medium heat for 12 minutes.
- 5
Uncover, skim foam, taste the broth, and finish seasoning with only a little salt if needed.
- 6
Add green onion, simmer 2-3 more minutes, then rest for 5 minutes before serving.
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Nutrition (per serving)
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