Korean Spicy Braised Fish

Korean spicy braised fish or 갈치조림 (galchi jorrim) is a spicy and hearty dish with a hint of sweetness. The radish gives a layer of flavor to the overall dish. Great to enjoy it with a bowl of rice.

Quick Tips

1. Store any leftovers in an air-tight container in the refrigerator for up to 3 days.
2. The recipe calls for belt fish but a mackerel is a great option! It has more meat than belt fish.
3. Taste and season it to your liking after cooking for 15 minutes
4. Watch out for any fish bones while eating

Korean spicy braised fish

Basic Sunday

Spicy, sweet, and flavorful stewed fish dish great to enjoy with a bowl of rice

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Korean

Servings 4

Ingredients

  

• 1-2 lbs Belt fish or mackerel (meatier) Asian markets sell them fresh or frozen. Ask the butcher to cut it in 4-5" slices.
• 1/2 lb Korean radish
• 3 Green onions
• 1/2 Onion
• 3 cups water

Seasoning Paste

• 1/3 cup soy sauce
• 1 1/2 tsp brown sugar add more if you want it sweeter
• 1 tbsp Korean cooking wine
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 2 tbsp gochugaru or Korean red pepper flakes
• 2 tbsp gochujang or Korean red pepper paste
• 1 jalapeno (optional)

Instructions

 

• Rinsh and peel the radish. Cut into 2-3" thick half-moon slices
  1/2 lb Korean radish
• On a shallow pot, layer the radish
• Pour water over it and bring it to a boil
  3 cups water
• Cut the fish into 4-5" slices. I ask the butcher to cut it for me at the Korean market to save time.
  1-2 lbs Belt fish or mackerel (meatier)
• Rinse the fish under cold water, removing any guts and drain
• Rinse and chop green onions into 2-3" long slices
  3 Green onions
• Chop an onion
  1/2 Onion
• Combine the seasoning paste ingredients and set it aside
  1/3 cup soy sauce, 1 1/2 tsp brown sugar, 1 tbsp Korean cooking wine, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp gochugaru or Korean red pepper flakes, 2 tbsp gochujang or Korean red pepper paste
• When the radish broth boils, add the fish, green onions, and onions
• Add the sauce and gently stir to combine
• Cook on medium heat for 15 minutes, pot uncovered
• Taste to broth and season it accordingly. Add jalapeno
  1 jalapeno (optional)
• Cook for another 10-20 minutes until quarter of the liquid has evaporated.

  Spoon the sauce over the fish. Pot uncovered.