Photograph of the finished Galchi jorim

Korea · Cá hố kho cay Galchi jorim

Galchi jorim

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ribbonfish Ribbonfish 800 g
  • Photograph of White radish White radish 400 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 60 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Sugar Sugar 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Scrape off the silvery layer on the body of the barracuda if you want to reduce the fishy smell, then cut it into bite-sized pieces.
  2. 2 Arrange thick slices of radish at the bottom of the pot to prevent the fish from burning.
  3. 3 To make the braising sauce: soy sauce, Korean chili powder, crushed garlic and ginger, sugar, and a little water.
  4. 4 Arrange the fish on top of the radishes, then pour in the sauce and add just enough water to cover them.
  5. 5 Simmer over medium heat for 25 minutes, occasionally ladling the broth over the fish and sprinkling with chopped scallions when the liquid is almost gone.

With an appliance

  • Oven 45 min

    Replace step 5: Cover the pot tightly and braise the mackerel on the middle rack of the oven at 170 degrees for 25 minutes; the fish does not need to become thin and break apart.

Start cooking