Galchi-jorim (Spicy Braised Hairtail Fish)

🛒 Ingredients

• Hairtail fish (Galchi) 100 g · 100 kcal
• Korean Radish (Moo) 75 g · 12 kcal
• Onion 25 g · 10 kcal
• Green Onion 10 g · 3 kcal
• Green Chili Pepper 8 g · 3 kcal
• Red Chili Pepper 5 g · 2 kcal
• Garlic 8 g · 11 kcal
• Ginger 3 g · 2 kcal
• Soy Sauce 15 g · 10 kcal
• Gochugaru (Korean Chili Powder) 5 g · 16 kcal
• Mirin (Rice Wine) 8 g · 9 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Clean the hairtail fish, remove fins and internal organs, then cut into 5-7 cm pieces.
2. Prepare the vegetables: Slice the Korean radish thickly (about 1.5 cm), cut onion into thick slices, and diagonally slice green onions and chili peppers. Mince garlic and ginger.
3. Make the seasoning sauce by combining soy sauce, gochugaru, minced garlic, minced ginger, mirin, and sugar in a bowl. Mix well.
4. In a deep pot or skillet, arrange the radish slices at the bottom, then layer the onion slices on top. Place the prepared hairtail fish pieces over the vegetables.
5. Pour the prepared seasoning sauce evenly over the fish and vegetables. Add water (or anchovy broth) until the ingredients are mostly submerged.
6. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, allowing the radish to become tender.
7. Add the sliced green onions, green chilies, and red chilies to the pot. Continue to simmer uncovered for another 5-10 minutes, spooning the sauce over the fish occasionally until it thickens slightly.
8. Serve hot with a bowl of rice.