Korean Spicy Braised Hairtail
Galchi-yangnyeom-jorim is a Korean braised hairtail in a spicy-sweet sauce made from chili flakes, soy sauce, and garlic. The seasoning soaks into the tender hairtail flesh during simmering, suppressing any fishiness while building layered umami. Radish pieces braise alongside the fish, softening completely and offering a textural contrast to the flaky meat. Reducing the sauce uncovered at the end concentrates the flavors into a thick, glossy glaze.
Adjust Servings
Instructions
- 1
Cut hairtail into pieces, soak briefly in salted water, then pat dry.
- 2
Slice radish thick and cut onion and chili.
- 3
Simmer radish in water for 7 minutes to build the base.
- 4
Mix soy sauce, gochugaru, garlic, ginger, and sugar for braising sauce.
- 5
Place hairtail and onion over radish, add sauce, and braise for 10 minutes.
- 6
Add chili and spoon sauce over fish while braising 4-5 more minutes.
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Nutrition (per serving)
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