Entree: South Korea – Jeju – 갈치조림 ➤ Galchi Jorim (Spicy braised cutlassfish simmered in a soy-chili sauce with radish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cutlassfish (hairtail), about 1 lb (450 g) each, cleaned and cut into 3–4 pieces
- 1 small Korean radish (mu), about 10 oz (300 g), peeled and sliced into 1/4-inch (6 mm) rounds
- 3 tbsp (45 ml) gochujang
- 2 tbsp (30 ml) Korean soy sauce (or light soy sauce)
- 2 tbsp (30 ml) mirin (rice wine)
- 1 tbsp (15 ml) granulated sugar
- 4 garlic cloves, minced (about 0.42 oz (12 g))
- 1 tsp (5 ml) grated ginger
- 1 tbsp (15 ml) gochugaru (Korean red pepper flakes)
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 tsp (5 ml) toasted sesame oil
- 3 scallions, cut into 2-inch (5 cm) lengths and halved
- 1 tsp (5 ml) toasted sesame seeds (optional)
- Salt as needed

Show original ingredient measurements

- 2 cutlassfish (hairtail), about 1 lb (450 g) each, cleaned and cut into 3–4 pieces
- 1 small Korean radish (mu), about 10 oz (300 g), peeled and sliced into 1/4-inch (6 mm) rounds
- 3 tbsp (45 ml) gochujang
- 2 tbsp (30 ml) Korean soy sauce (or light soy sauce)
- 2 tbsp (30 ml) mirin (rice wine)
- 1 tbsp (15 ml) granulated sugar
- 4 garlic cloves, minced (about 12 g)
- 1 tsp (5 ml) grated ginger
- 1 tbsp (15 ml) gochugaru (Korean red pepper flakes)
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 tsp (5 ml) toasted sesame oil
- 3 scallions, cut into 2-inch (5 cm) lengths and halved
- 1 tsp (5 ml) toasted sesame seeds (optional)
- Salt as needed

Instructions

1. Pat the cutlassfish pieces dry and lightly season with a pinch of salt. Heat the neutral oil in a wide skillet or shallow pot over medium heat.
2. Arrange the radish slices in a single layer on the bottom of the pan. Place the cutlassfish pieces on top of the radish.
3. In a bowl, whisk together the gochujang, soy sauce, mirin, sugar, minced garlic, grated ginger, gochugaru, and 1/4 cup (60 ml) water until smooth. Pour the sauce evenly over the fish and radish.
4. Bring to a gentle simmer, cover, and cook for 12–15 minutes until the radish is tender and the fish is cooked through. Uncover and simmer 3–5 minutes more to reduce and thicken the sauce to a glossy glaze, spooning sauce over the fish.
5. Drizzle with toasted sesame oil, scatter the scallions and sesame seeds over the top, adjust salt if needed, and serve hot with steamed rice.