The key to a flavorful Galchi Jorim (Korean spicy braised cutlassfish) is to cook 400 g (14.1 oz) of Korean radish first with 360 ml (12.2 fl oz) water and 4 tbsp soup soy sauce until it is about halfway tender. Then add 400 g (14.1 oz) of cutlassfish and the spicy braising sauce, and simmer over medium heat until the liquid reduces.
Pre-cooking the firm radish gives it enough time to soften without overcooking the delicate cutlassfish and causing the flesh to break apart. The sauce combines gochugaru and gochujang with 90 ml (3 fl oz) mirim and 1/2 tbsp minced ginger, which helps reduce the fishy aroma while creating a deep, pleasantly spicy flavor.
Tender cutlassfish and sweet, fully seasoned radish come together in a hearty Korean braised fish dish that pairs especially well with steamed rice.
⏱️ Cooking Time: About 30 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 400 g (14.1 oz) cutlassfish
- 1/3 Korean radish, 400 g (14.1 oz)
- 1/2 onion
- 1/2 large green onion
- 2 Cheongyang chili peppers
- 1 red chili pepper
🧂 Sauce & Seasonings
- 360 ml (12.2 fl oz) water, for pre-cooking the radish
- 4 tbsp soup soy sauce
- 180 ml (6.1 fl oz) water, for braising
- 4 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp sugar
- 1 1/2 tbsp minced garlic
- 1/2 tbsp minced ginger
- 90 ml (3 fl oz) mirim
- 3 tbsp tuna extract seasoning
- A little black pepper
- 1/3 tbsp beef Dashida seasoning, optional
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml)
✓ How to Make Galchi Jorim
- Prepare the vegetables and cutlassfish: Cut 1/3 Korean radish into thick slices. Thinly slice 1/2 onion and cut 1/2 large green onion diagonally. Prepare 400 g (14.1 oz) of cutlassfish.
- Pre-cook the radish: Arrange the sliced radish in the bottom of a pot. Add 360 ml (12.2 fl oz) water and 4 tbsp soup soy sauce. Bring to a boil over high heat and cook until the radish is about halfway tender. Cooking the firm radish first helps it absorb the seasoning while preventing the delicate cutlassfish from being overcooked later.
- Make the braising sauce: In a bowl, combine 180 ml (6.1 fl oz) water, 4 tbsp gochugaru, 1 tbsp gochujang, 2 tbsp sugar, 1 1/2 tbsp minced garlic, 1/2 tbsp minced ginger, 90 ml (3 fl oz) mirim, 3 tbsp tuna extract seasoning, a little black pepper, 2 chopped Cheongyang chili peppers, 1 chopped red chili pepper, and 1/3 tbsp beef Dashida seasoning if using. Mix well.
- Add the cutlassfish and sauce: Arrange the prepared cutlassfish evenly over the simmering radish. Pour the prepared sauce evenly over the fish.
- Add the vegetables and braise: Place the sliced onion and green onion over the cutlassfish. Simmer over medium heat for about 15 minutes, occasionally spooning the braising liquid over the fish, until the sauce has reduced to a shallow, concentrated consistency.
✓ Key Tips for Success
- Cook the radish first: If the radish and cutlassfish are cooked together from the beginning, the delicate fish may break apart before the firm radish becomes tender. Always cook the radish first in 360 ml (12.2 fl oz) water and 4 tbsp soup soy sauce until partially tender, then add the cutlassfish.
- Keep the lid open at the beginning: During the early stage of braising, cook with the lid off so the aroma from the mirim and ginger can help dissipate the fishy smell from the cutlassfish.
✓ Serving Tips
- Serve the tender radish and cutlassfish over freshly cooked warm rice, then spoon a little of the reduced braising sauce over the top.
- If you prefer extra heat, garnish with a small amount of thinly sliced Cheongyang chili pepper just before serving.
- The soft radish absorbs plenty of the sweet and spicy sauce. Lightly mash it and mix it with rice for another delicious way to enjoy the dish.
✓ How to Choose Fresh Cutlassfish
- Silver sheen: Look for cutlassfish with a bright, clear silver-white sheen on the surface and minimal areas where the silvery coating has rubbed off.
- Firmness and flesh: Choose fish that feels firm and springy when lightly pressed. The flesh should be firm, and the belly should not be split or damaged.
✓ Cutlassfish Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 149.00 kcal |
| Carbohydrates | 0.10 g |
| Protein | 18.5 g |
| Fat | 7.50 g |
| Sodium | 100.00 mg |
Based on 100 g of raw cutlassfish. Actual nutrition values may vary depending on the variety, cut, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Why does my cutlassfish break apart while braising?
Cutlassfish has delicate flesh, so it can easily fall apart if cooked over excessively high heat or stirred repeatedly with a spatula. Keep the heat at medium and gently spoon the braising liquid over the fish instead of stirring it around.
Following the recipe in order—cooking the radish first with soup soy sauce, then adding the cutlassfish and braising sauce—allows the radish to become tender all the way through while helping the fish hold its shape. The spicy flavor of gochugaru and gochujang combines with mirim and ginger to reduce the fishy aroma, while the concentrated sauce evenly seasons both the cutlassfish and radish.
The tender fish and deeply seasoned radish make this a satisfying main dish to serve with steamed rice. The reduced sauce is especially good spooned over rice along with a piece of soft radish.
If you’re looking for an easy Galchi Jorim recipe with tender cutlassfish and no strong fishy smell, try pre-cooking the radish until halfway tender before adding the fish and sauce, then braise everything over medium heat. It is a great choice for dinner when you want a spicy Korean braised fish dish with warm rice.
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