Galchi Jorim - Korean Moms Favorite!

5 from 1 vote

You'll want to eat this braised dish with rice on the side. So let's start with the rice. When rinsing the rice, save the water - we'll use it for soaking the fish in the following steps. (Reference video for further details).
Now, lets prep the galchi. Cut-off any fins that are visible the fish - don't forget the main one that runs across the top. Then remove any guts (cut open the belly and wash everything out - including the black inner sac).
Next, use your knife and gently scrape up and down the skin of the fish - the silver glitter will come off. Try to remove as much as you can - this is where most of the fishy smell comes from.
Place the cleaned galchi pieces in a tray. Pour-in the residual rice water and let the fish soak in it. This will also help remove any fishy smell.
Next, let's move onto the veggies. Peel and cut-off 5 skinny rounds from a Korean radish. Cut the rounds into half-sized moon pieces.
Next, peel and cut 1 whole potato into thin sections.
Then, cut an onion (½ a whole) into thin sections.
Slice 1 chili pepper into small pieces.

Make Anchovy-Kelp Broth and set aside 2cups worth (500 ml). Alternatively, you can also use set aside more rice water (500 ml) for broth. Or even, just some water plain water (500 ml).

Thoroughly mix the following: Gochujang Paste (1 Tablespoon), Gochugaru (2 Tablespoons), Sugar (1 Tablespoon), Soy Sauce (2 Tablespoons), Minced Garlic (1 Tablespoon), Soup Soy Sauce (1 Tablespoon), Mirim (2 Tablespoons), Doenjang (1 teaspoon!)
Note: If you don't have Soup Soy Sauce, just use Soy Sauce!

Take out a pot or wok. Place the sliced Radish Pieces on the bottom. Then add the sliced Potatoes on top. Next, add-in the Galchi pieces.
We'll add-in only ⅔ of the braising marinade now. Spread it over the fish.
Next add-in the sliced onions, chopped spring onions and chili peppers.
Add in 2 cups of the Anchovy-Kelp broth.
Place the pot or wok on a high heat and bring it up to a boil.
Once it's boiling, reduce the heat to a medium and let it simmer away with a lid. Set a timer for 15 minutes. (Every 5 minutes, give the pot a gentle shake back and forth so that nothing is stick to the bottom)
After 15 minutes, open the lid. Then use a spoon and spread-on the remaining ⅓rd of the spicy braising sauce to the fish pieces.
Set a timer for additional 5 minutes.
After the final 5 minutes, the broth should have thickened up - and the radish will be very soft! Try poking it with a chopstick.
Now, turn off the heat. Plate the fish, alongside some radish and potato piece. Finish off with a drizzle of the leftover braising sauce. Serve with the freshly made hot rice.
When eating, be careful of the bones. We recommend removing the the sides of the fish - as there are many comb-like bones in them. Then there is the center spine that runs through the fish. Most of the white meat is located on top and bottom of it. (This is a great time to train your chopstick skills!)
Bon Appetit ya'll!