Spicy Braised Beltfish (Galchi Jorim)
While in quarantine, I tried to stretch my produce and protein as far as I can before having to head out to the market. It’s always really helpful to have frozen fish like this because it lasts for months and can be prepared fairly simply to make this spicy Korean casserole.
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (4 Servings)
1 PACKAGE OF PRE-CUT AND CLEANED BELTFISH
1 LB KOREAN RADISH, SLICED IN 1/2 INCH HALF MOONS
1/2 ONION, SLICED
2 GREEN ONION, DIAGONALLY SLICED
1 JALAPENO, SLICED
1/2 PACKAGE OF TOFU, SLICED IN SQUARES (optional)
1.5 CUP WATER
—SAUCE
2 TBS SOY SAUCE
2 TSP FISH SAUCE
1 TSP KOREAN RED PEPPER PASTE
1 TBS KOREAN RED PEPPER FLAKES
1/4 CUP RICE WINE
1 TSP GINGER, GRATED
5 GARLIC CLOVES, CHOPPED
Instructions
Prep proteins, vegetables and and combine all ingredients for the sauce and set aside.
Place radish on bottom of a large pot, and pour water in. Add 3 tbsp. of sauce on top and cover. Bring it to boil then reduce heat and simmer for 10 minutes.
Flip over radishes, then place sliced onion, beltfish and remaining sauce on top. Increase heat and bring it to boil for 5 min. Occasionally scoop sauce from bottom of pot and pour over fish occasionally.
Add tofu, green onions and jalapeno on top. Reduce heat to medium low, cover and simmer for 15 min. Remove the lid and let it boil for a few more minutes while scooping sauce on top.
Serve with rice and side dishes of choice.
