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    Home » Banchan » Grilled Galchi, Spinach Kimchi & Shiitake-Zucchini Stirfry

    March 7, 2018 Banchan

    Grilled Galchi, Spinach Kimchi & Shiitake-Zucchini Stirfry

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    Today, we will cook-up some galchi. Galchi is better known as beltfish or hairtail fish. Long, silver eel-like fish. They're real ugly but taste delicious! We will pair it with two other delicious banchans: Spinach Kimchi & Shiitake-Zucchini Stirfry.

    Galchi
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    Koreans typically cook fish with the bone-in. Then, we pick them out with chopsticks as we eat. Galchi, however, has many small bones at the top and bottom of its body. If you are not too saavy with chopsticks, I would recommend filleting each of the fish cut. Here is a good YouTube video for that.

    Today, we will pair galchi with a bowl of Spinach Kimchi. Well, not really Kimchi - more like a simple salad. But the salad marinade tastes very similar to Kimchi paste. My mom was fond of this salad as it was fast-to-make and complements any meat dish. You can throw in other greens like arugula and radicchio for more variety.

    At home, my mom likes to serve a small meat dish next to fish. Surf n' Turf - as they say 🙂 Today, we will not cook meat. But replace it with Shiitake Mushrooms. Pan-fry and toss these mushrooms with sliced zucchinis. The two work well and make for a well-balanced meal.

    As always, no need to stick to the script. Feel free to mix and match with other banchans. Enjoy the rest of the week Neighbors!

    Galchi

    Galchi, Spinach Kimchi & Shiitake-Zucchini Banchans

    A set-menu featuring pan-fried galchi, spinach kimchi and a shiitake zucchini stir-fry. A whole lot of vegetables and a tasty fish.
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    Course: Easy
    Servings: 2 people

    Ingredients

    Pan-fried Galchi

    • Galchi Hairtail Fish - 1 whole 
    • Mirin - few splashes optional
    • Salt - few shakes
    • Black pepper - few shakes
    • All-purpose flour - few shakes 

    Fresh Spinach Kimchi

    • Spinach - few handfuls
    • Sesame seeds - few shakes optional, garnish

    Spicy Marinade

    • Gochugaru - 1 Tablespoon
    • Sugar - ½ Tablespoon
    • Minced garlic - ½ Tablespoon
    • Soy sauce - 2 Tablespoons
    • Sesame oil - 1 Tablespoon

    Shiitake Mushroom & Zucchini Stir-fry

    • Shiitake mushrooms - 3 whole
    • Zucchini - ½ your forearm-sized
    • Salt - few shakes
    • Onion - ½ whole
    • Spring onion - few pinches garnish

    Mushroom Marinade Sauce

    • Soy sauce - 1 Tablespoon
    • Minced garlic - ½ Tablespoon
    • Sugar - 2 pinches

    Stir-fry Seasoning

    • Mirim - ½ Tablespoon optional
    • Sesame oil - 1 teaspoon
    • Salt -  few shakes
    • Black pepper - few shakes

    Instructions

    Grilled Galchi

    • Remove all innards and clean the fish. Then use your knife to scrape off the silver skin (reference video). Give each piece a thorough rinse under running water. Then let it drip-off any excess water.
    • Take out a mixing bowl. Place each fish cut (or fillet) in. Pour a few splashes of mirin onto them. Use your hands to soak each piece in it. Then put each fillet onto a cutting board. Season both sides with salt and pepper.
    • Then put each fish piece into a plastic bag. Pour a few shakes of flour into the bag. Then seal the bag and give it a nice shake. Each piece should now be thoroughly coated and ready to fry.
    • Put your frying pan on a medium heat. Put some oil in. Once it is hot, place each fish piece in. Cook both sides until you get a golden brown. 

    Fresh Spinach Kimchi

    • Give your spinach a rinse under cold water. Let it drip-off excess water.
    • Then make the marinade: Mix gochuargu, sugar, minced garlic, soy sauce and sesame oil.
    • Take a few spoonfuls of this marinade and place into a bowl. Then toss the spinach in it.
    • Plate and garnish with a few shakes of sesame seeds

    Shiitake Mushroom & Zucchini Stir-fry

    • Cut mushroom, zucchini and onions into thin slices. 
    • Take out a small mixing bowl. Place zucchini slices in. And season them with a few shakes of salt (not too much!). Set aside.
    • Take out another mixing bowl. Make mushroom marinade sauce. Then place the mushroom slices into the marinade and give a quick mix. Set aside.
    • Now take out a large frying pan. Put some oil in and place on a medium-high heat. Once its hot, place the mushrooms in. Once the mushrooms get a slightly crispy side, add in the zucchini and onions. And once the zucchinis start to slightly wilt, add in the ingredients listed under Stir-fry Seasoning. 
    • Stir-fry everything for 15-20 seconds. Plate and garnish with spring onions. Bon Appetit!

    Notes

    • Galchi has many small bones, so I would recommend filleting it first.
    • See video below for more details
    Tried this recipe?Tag us at @efutureneighbor with your dish!

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