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Galchi
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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.
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 - 1/2 Tablespoon
  • Minced garlic - 1/2 Tablespoon
  • Soy sauce - 2 Tablespoons
  • Sesame oil - 1 Tablespoon

Shiitake Mushroom & Zucchini Stir-fry

  • Shiitake mushrooms - 3 whole
  • Zucchini - 1/2 your forearm-sized
  • Salt - few shakes
  • Onion - 1/2 whole
  • Spring onion - few pinches garnish

Mushroom Marinade Sauce

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

Stir-fry Seasoning

  • Mirim - 1/2 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