Galchi jorim

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.