Korean · Lunch · Dinner
Korean Spicy Braised Cutlassfish with Radish
갈치조림 (Galchi-jorim)
Tender cutlassfish and sweet, sauce-soaked radish simmered in a glossy, garlicky chili broth. It is a comforting Korean home classic that is naturally lean and full of flavour.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 20% · Fat 34% · Protein 46%
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Ingredients
For 4 servings- 600 g (about 1 medium fish)Cutlassfish (hairtail), cleaned and cut into pieces
- 1/3 medium radish300 gKorean radish (mu) or daikon
- 1 medium110 gOnion
- 2 stalks30 gGreen onions
- 1 large15 gGreen chili pepper
- 6 cloves18 gGarlic, minced
- 1 tsp5 gFresh ginger, grated
- 2 tbsp12 gKorean chili flakes (gochugaru)
- 1 tbsp20 gKorean chili paste (gochujang)
- 2 tbsp32 gReduced-sodium soy sauce
- 2 tbsp30 gRice wine (mirim or cooking rice wine)
- 1 tspSugar
- 1 pinchGround black pepper
- 1 1/2 cups360 gWater
Steps
- 1
Scrape off any silvery scales from the cutlassfish, trim the fins, and cut it into pieces about 8 cm (3 in) long.
- 2
Rinse the fish pieces under cold water and pat them dry.
- 3
Peel the radish, cut it into 1 cm thick rounds, then halve each round.
- 4
Slice the onion into thick strips, cut the green onions into 5 cm lengths, and slice the green chili on the diagonal.
- 5
In a bowl, stir together the garlic, ginger, gochugaru, gochujang, soy sauce, rice wine, sugar and black pepper to make the sauce.
- 6
Lay the radish in a single layer in a wide, shallow pot and pour in the water.
- 7
Bring to a boil, then simmer covered for 10 minutes until the radish starts to soften.
- 8
Arrange the fish pieces over the radish and scatter the onion around them.
- 9
Spoon the sauce evenly over the fish.
- 10
Cover and simmer over medium heat for 12-15 minutes, spooning the broth over the fish every few minutes; do not stir, so the delicate fish stays intact.
- 11
Add the green chili and green onions and simmer uncovered for 3 minutes more until the sauce has thickened slightly.
- 12
Check that the fish is opaque and flakes easily from the bone (63 °C / 145 °F) before serving.
Swaps, storage and make-ahead
Swaps
- Use mackerel or cod fillets instead of cutlassfish if hairtail is hard to find, shortening the final simmer for thinner fillets.
- Replace the Korean radish with daikon or thick potato slices, giving potato a few extra minutes to soften.
- For a gluten-free version, use tamari instead of soy sauce, a gochujang labelled gluten-free, and a mirin or rice wine labelled gluten-free.
- For a milder dish, cut the gochugaru to 1 tbsp and seed the green chili.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. This dish is best eaten fresh and is not recommended for freezing, as the delicate fish and radish turn mushy.
Make ahead
Mix the sauce and cut the radish, onion, green onions and chili up to a day ahead, keeping them covered in the fridge. Clean and cut the fish on the day you cook it and keep it chilled until braising.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishSoyGlutenSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (384 g) | Per 100 g | |
|---|---|---|
| Calories | 294 kcal | 77 kcal |
| Protein | 32.1 g | 8.4 g |
| Carbohydrates | 14.5 g | 3.8 g |
| of which sugars | 7 g | 1.8 g |
| Fiber | 2.9 g | 0.8 g |
| Fat | 10.9 g | 2.8 g |
| of which saturated | 2.6 g | 0.7 g |
| Sodium | 482 mg | 126 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
