Galchi Jorim 갈치조림 – dirty, rude and delicious

22 Nov

Galchi, largehead hairtail (also known as cutlassfish or bladefish), is a thin, long and silver-looking fish. It’s usually boiled in soy sauce with red pepper and other spices, or simply fried. Galchi Jorim 갈치조림, a hairtail fish braised in spicy sauce, is based on a popular Korean recipe that is used with just about any fish. Since hairtail is very hard to get outside Asia, in my recipe I’m going to use trout.

1 fresh fish,
100g of radish.

Sauce ingredients:
50ml of soy sauce,
50ml of water,
1/2 of red hot pepper (sliced),
1/2 of green hot pepper (sliced),
1 green onion,
a clove of garlic,
1 teaspoon of ginger (chopped),
1 teaspoon of sugar,
1 teaspoon of roasted sesame seeds.

Mix the sauce ingredients. If it tastes too salty, add a little bit more water. Instead of hot peppers, you can use a red pepper powder.

Cut radish into 1cm slices. I couldn’t get a fresh, white radish at the market, so I used the small ones. Place the radish on a heated pan and cover it with some sauce.

Wash the fish and put it on the top of the radish. It shouldn’t be touching the bottom of the pan. Pour the rest of the mixture over it and cook on medium low heat for about 20 minutes.


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