Galchi-jorim, Braised Cutlassfish, 辣炖带鱼, 辣燉帶魚, 太刀魚の煮付け, 갈치조림 Leave a comment

Cutlassfish cut into pieces and braised in a spicy soy sauce mixture with white radish and green chili peppers. The sauce is spooned over the ingredients while cooking to allow the flavors to seep in. Potato can be used instead of radish.

带鱼切块儿,与萝卜、青辣椒一同 放入锅中,浇上用辣椒粉、大蒜等做成的调味 酱炖至入味即可,也可用土豆代替萝卜。



Ingredients (serve 4)
8 pieces cutlassfish (1 lb, 450g, trimmed), 1 tablespoon salt, 1 lb (450g) potato, 6 oz (180g) king oyster mushrooms, 1 large green onion, 1 green chili pepper, 1 red chili pepper, 1 cup water

Seasoning for braising 1 tablespoon gochu-jang (red chili pepper paste), 2 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons water, 2 tablespoons soy sauce, 2 tablespoons minced green onion, 1 tablespoon minced garlic, ½ teaspoon minced ginger, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, crushed, 2 tablespoons rice wine, pinch of ground black pepper

1. If the fish has not been prepared and cleaned by a fish monger, remove the fins with scissors. Slice belly of fish to remove intestines, and wash the fish cavity. Cut into 2-inch (5-cm) long pieces and sprinkle with salt.
2. Cut the potato and king oyster mushroom in half lengthwise and cut into ¼-inch (0.6-cm) thick slices. Slice the green onion, green chili pepper, red chili pepper diagonally.
3. In a small bowl, put gochu-jang, gochut-garu and 2 tablespoons water. Add the rest of seasoning ingredients and mix well.

1. In a medium saucepan, layer the potato and king oyster mushroom at the bottom. Add half of the marinade for fish.
2. Pat dry the fish with a paper towel and place in the saucepan over the potato and king oyster mushroom to form 1 layer. Add the remaining marinade.
3. Add 1 cup of water to the sauce pan and bring to a boil.
4. When it boils, reduce the heat to medium and add the green onion, green chili pepper and red chili pepper. Simmer for 20 minutes uncovered, baste the fish with the marinade to keep moist.

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