How to Make Kalchi Jorim (Korean Braised Beltfish)
If you're a fan of Korean cuisine, you're going to love this recipe for Korean Braised Fish! This dish is a spicy and savory Korean fish stew that's packed with flavor and nutrients. Made with fresh fish, vegetables, and a spicy broth, this dish is perfect for those who love bold and flavorful dishes. Whether you're looking for a comforting and satisfying meal or something to impress your guests, this recipe is sure to hit the spot. So get ready to experience the flavors of Korea with this delicious recipe!
Ingredients
4 Tbsp coarse gochugaru
3 tsp minced garlic
½ tsp ginger (optional)
5 Tbsp soysauce
4 Tbsp mirin
1 Tbsp sesame oil
A dash of salt (for the fish)
Radish
Scallions
Onion
Red or green chili peppers
Any filet or piece of fish
In a bowl, lightly coat the fish with a dash of salt and put it aside
In another bowl, mix together all of the seasoning ingredients — gochugaru, minced garlic, ginger (optional), soysauce, mirin, and sesame oil
On a cutting board, slice the radish into 1/2-inch chunks and slice the red/green chili peppers (and put them aside)
Line a large pan with the chunks of radish and use a spoon to add half of the seasoning mixture on top
Add just enough water or kombu broth to cover the top of the radish pieces
Boil the radish on medium heat for about 20 minutes
After the radish has boiled, layer some scallions, onions, and the lightly salted fish on top
Spread the remaining seasoning over everything in the pan and sprinkle with sliced red and green chili peppers
Add just enough water to cover the fish and braise everything in the pan for another 20 minutes (make sure to spoon the liquid sauce over the fish occasionally for the best flavor!)
Remove the pan from the heat, and enjoy!
