Korean Galchi Kimchi Jjigae (Hairtail Kimchi Stew)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Well-aged kimchi brings a sharp sourness that plays against the oily white flesh of hairtail, so this fish stew tastes more tangy and spicy than fishy.
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A five-minute soak in lightly salted water, followed by a rinse, takes much of the strong smell out of the fish.
Ingredients
Instructions
- 1
Cut the hairtail into 5 to 7 cm lengths and remove any black lining from the stomach area.
Soak the pieces in lightly salted water for 5 minutes, then rinse thoroughly under cold running water.
- 2
Slice the Korean radish into 0.5 cm thick squares and chop the aged kimchi into 4 cm pieces.
Layer them in a pot, add 600 ml of stock, and simmer over medium low heat for 10 minutes.
- 3
Add 2 tablespoons of gochugaru, 1 tablespoon of minced garlic, and 1 tablespoon of soup soy sauce.
Pour in the remaining 600 ml of stock and bring to a boil while stirring the seasonings gently.
- 4
Place the hairtail on top and add 0.5 cm thick sliced onions.
Cover the pot with a lid and simmer over medium heat for 12 minutes, avoiding stirring to keep the delicate white flesh intact.
- 5
Uncover the pot and skim off any gray foam rising to the surface with a spoon.
Taste the broth and add a small amount of salt only if necessary to keep the clean flavor profile.
- 6
Add diagonally sliced green onions and simmer for 2 minutes.
Turn off the heat and let the stew rest for 5 minutes so the umami from the fish infuses and the flavors balance out properly.
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