Galchi jorim is one of my favorite Korean dishes. It combines spicy, sweet, and savory flavors with a subtle ocean taste. Beltfish is braised in a flavorful sauce and paired with tender braised radish—the radish is arguably the best part.
I grew up eating this often; it’s also one of my mom’s favorites. I don’t make it as frequently now because my husband dislikes dealing with the many bones in the fish. If you prefer fewer bones, mackerel is an acceptable substitute and a bit simpler to prepare.
You can use most white fish for this recipe, but traditionally beltfish is used. I personally like mackerel for convenience and its stronger flavor, though it’s not traditional. If you enjoy mackerel, try that first as it requires fewer steps.
Ingredients
- Anchovy stock — optional but recommended; water works as a substitute.
- Vegetables — Korean radish, a large green onion, sliced onion, plus red and green peppers. I use spicy Korean peppers (cheongyang gochu), but serranos are a good alternative. The Korean radish is essential here: its sweetness and texture make the dish.
- Beltfish — galchi (beltfish) is mild with a briny note, delicate white flesh, and many bones. When cooked properly it’s excellent. If unavailable, mackerel is a tasty substitute but stronger in flavor.
- Seasoning sauce — this sauce defines the dish: sweet, spicy, and savory with a hint of ocean flavor. I use a mix of coarse and fine gochugaru so the sauce keeps heat and develops a deep red color without obvious flakes. Ginger & plum cooking wine (맛술) helps remove fishiness and adds complexity; mirin is an acceptable substitute. The sauce ingredients are detailed in the recipe below.
- Rice water — when rinsing rice, save the rinse water. Soaking the cleaned beltfish in rice water for 30 minutes in the fridge helps reduce fishy odors.
Prepping the belt fish
Beltfish is often sold pre-cut at Korean markets; otherwise ask the fishmonger to clean and cut it for you. The fish can have a strong fishy odor concentrated in the shiny silver skin. To reduce that odor, gently scrape the skin away with a knife.
If you’re less sensitive to fishiness, many restaurants leave the skin on for appearance and instead soak the fish in rice water, rice wine, or a water-and-vinegar mixture to reduce odor. For home cooks who prefer milder aroma, remove as much of the silver skin as is practical and soak the fish in rice water for 30 minutes in the refrigerator.
How to enjoy galchi jorim
Beltfish is slightly sweet and delicate. It pairs beautifully with steamed rice and the braising sauce. The Korean radish, which softens and releases a sweet liquid into the sauce, is a highlight—tender, subtly sweet, and utterly delicious.
The fish has comb-like bones along both sides. If you locate the spine pieces you can sometimes remove them in one quick motion, but you may need to eat carefully around bones. My favorite way to eat this is spooning the braising sauce over rice and combining rice, a piece of fish, and a slice of radish in each bite.
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Galchi Jorim (Spicy Braised Beltfish)
Ingredients
- 1 lb beltfish, or mackerel
- 1/2 lb Korean radish
- 1/2 onion, sliced
- 1 large green onion (daepa)
- 2 serrano peppers, sliced, or spicy Korean pepper
- 1 red pepper, sliced
- 1/4 cup anchovy & kelp stock, or water
- 2 cups rice water, for soaking fish
- 1 tsp chili oil
Seasoning Sauce
- 2 tbsp soy sauce
- 2 tbsp coarse gochugaru (Korean red pepper flakes)
- 1 tbsp fine gochugaru (optional, for extra heat and color)
- 2 tbsp ginger & plum cooking wine (맛술) or mirin
- 1 tbsp sugar
- 1 tbsp plum syrup (optional)
- 1/2 tsp doenjang (fermented soybean paste)
- 5 garlic cloves, crushed
- 1/2 tsp fresh ginger, crushed
- Pinch of black pepper
Instructions
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If making anchovy and kelp stock (recommended), simmer about 1/2 cup water with 1 oz kelp and 3–4 medium dried anchovies for 20 minutes, then strain. Or use plain water.
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Remove the silver skin from the beltfish by carefully scraping it off with a knife to reduce the fishy odor. You don’t need to remove every bit—just enough to reduce strong smell.
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Soak the prepared beltfish in rice water for 30 minutes in the fridge to further reduce odor. If using mackerel, simply clean, remove the head, and cut into 2-inch steaks; you can skip the skin removal and rice water soak.
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Peel and slice the Korean radish into half-moon shapes about 1 cm thick.
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Mix the seasoning sauce ingredients until combined. If you can’t find ginger & plum cooking wine, use mirin or an equal mix of water and soju.
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Use a shallow, heavy-bottomed pot. Arrange radish slices in a tight pattern on the bottom so they fit evenly.
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Pour about 1/4 of the sauce over the radish and add all the anchovy stock so the radish won’t burn. Cover and cook over medium heat for 5 minutes.
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Uncover and flip the radish slices so both sides cook evenly.
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Add the sliced onion on top of the radish.
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Place the beltfish over the vegetables and spread the remaining seasoning sauce across the fish. Rinse the sauce bowl with 2 tbsp water to collect any remaining sauce and pour it into the pot. Top with green onions and peppers, then drizzle chili oil over everything. Don’t worry if it seems like there isn’t enough liquid—the radish will release water while cooking that enriches the sauce.
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Cover and cook over medium heat for 20 minutes, occasionally spooning sauce over the fish and checking that the radish isn’t burning on the bottom. After 20 minutes, increase heat to high for 3–4 minutes to slightly reduce and thicken the sauce.
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Serve hot with steamed rice. The ideal bite combines rice, a piece of fish, a slice of radish, and a spoonful of the braising sauce.
Additional Info
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