Galchi Jorim

갈치조림 Braised Beltfish. Galchi Jorim is a popular braised dish in many Korean homes and restaurants. This recipe can be used with just about any fish, or other seafood like large prawns, lobster, or crab..

Servings: 4

Ingredients

Main Ingredients

10 oz galchi

6 oz Mu (Korean or Daikon Radish)

1 teaspoon salt

Optional Main Ingredient

3 oz potato

Broth

1/2 oz dried anchovies

1/2 oz Kombu (dried kelp)

1 1/2 cup water

Sauce

1/4 cup soy sauce

2 tablespoons Soju or Rice wine

1 tablespoon honey

1 tablespoon fine ground chili pepper powder

1 tablespoon sugar

2 teaspoons sesame oil

1/2 teaspoon kaesoogeum (sesame salt)

1/2 teaspoon black pepper

3 cloves garlic

1/2 oz peeled ginger

Garnish

1 medium green onion

1 red chili pepper

1 green chili pepper

Procedure

Preparation

If the galchi is whole – clean and scale the fish, then cut into pieces about 1 1/2 inches long.

Pre-cleaned and cut galchi – simply rinse in cold water.

Very lightly salt the galchi and let stand 5 minutes.

Cut the radish (and optional potato) into thick rectangular pieces.

Slice the chili peppers and green onion diagonally (on a bias).

Fine chop (mince) the garlic and ginger.

Mix all sauce ingredients together and let stand.

Cooking

Place the radish pieces (and potato) in a pot with 1 1/2 cups water.

Bring to a boil over high high heat, then add the kombu and anchovies.

Reduce heat to medium and cook for five minutes.

Remove and discard the anchovies and kombu.

Place the galchi pieces in a layer on top of the radish pieces.

Pour the sauce over the top of the galchi.

Bring the mixture back to a slow boil, cover (leaving a small amount of space for steam to escape) and cook until the liquid is reduced by about half (about twenty minutes).

Occasionally ladle the broth over the galchi, but do not stir.

Place the green onion and chili slices on top of the galchi, cover tightly, and cook for two to three more minutes.

Serve hot with steamed rice and banchan.

Images

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (11.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

313.97

Calories From Fat (21%)

66.14

Calories From Protein (13%)

41.17

Calories From Carbohydrates (66%)

206.66

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 14.96g

23%

Saturated Fat 4.55g

23%

Monounsaturated Fat 6.19g

Polyunsaturated Fat 1.2g

Trans Fatty Acids 0g

Cholesterol 64.85mg

22%

Sodium 1763.72mg

73%

Potassium 865.27mg

25%

Total Carbohydrates 23.23g

8%

Fiber 3.75g

15%

Sugar 10.69g

Sugar Alcohols 0g

Net Carbohydrates 19.48g

Protein 16.47g

33%

Vitamin A 624.75IU

12%

Vitamin C 67.22mg

112%

Calcium 93.92mg

9%

Iron 1.67mg

9%

Vitamin E 1.68mg

17%

Vitamin D 2.56IU

<1%

Thiamin 0.1mg

6%

Riboflavin 0.16mg

9%

Niacin 4.42mg

22%

Vitamin B6 0.41mg

20%

Folate 44.54mcg

11%

Vitamin B12 0.86mcg

14%

Pantothenic Acid 0.32mg

3%

Vitamin K 62.82mcg

79%

Phosphorus 240.27mg

24%

Magnesium 85.2mg

21%

Zinc 1mg

7%

Copper 0.19mg

10%

Manganese 0.29mg

15%

Selenium 1.09mcg

2%

Alcohol 0g

Caffeine 0mg

Water 234.11g

0%

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