Entree: South Korea – Gyeongsang – 거제 갈치 조림 ➤ Geoje galchi jorim (Spicy braised cutlassfish in a savory, slightly sweet soy-chili sauce with potatoes and scallions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 whole cutlassfish (galchi), cleaned and halved crosswise, approx. 1 lb (450 g) each
- 2 medium potatoes, peeled and cut into wedges, about 10 oz (300 g)
- 1 small Korean radish or daikon, peeled and cut into 1-inch pieces, about 8 oz (225 g)
- 1 medium onion, sliced, about 6 oz (170 g)
- 4 green onions, cut into 2-inch (5 cm) lengths
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, thinly sliced
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) Korean rice wine (mirin or cheongju)
- 1 tbsp (15 g) gochujang (Korean red pepper paste)
- 2 tbsp (14 g) gochugaru (Korean red pepper flakes), adjust to taste
- 1 tbsp (15 g) sugar
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) anchovy stock or water
- 1 tsp (5 g) toasted sesame seeds for garnish
- 1 tsp (5 g) toasted sesame oil extra for finishing (optional)

Instructions

1. Rinse the cutlassfish and pat dry; score the skin lightly on both sides to help flavors penetrate. Season lightly with a pinch of salt.
2. Heat 2 tbsp (30 ml) vegetable oil in a wide, heavy-bottomed pan over medium heat. Sear the fish briefly, skin side down, 1–2 minutes to set the skin, then remove and set aside.
3. In the same pan, add sliced onion, potatoes, and radish; sauté 3–4 minutes until edges begin to soften. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir together soy sauce, rice wine, gochujang, gochugaru, sugar, sesame oil, and 1 cup (240 ml) anchovy stock or water; pour over the vegetables and bring to a gentle simmer.
5. Nestle the seared cutlassfish into the simmering sauce, skin side up, spooning sauce over the fish. Reduce heat to low, cover partially, and simmer 12–15 minutes until potatoes are tender and fish is cooked through.
6. Uncover and simmer 2–3 more minutes to reduce and thicken the sauce slightly. Taste and adjust seasoning with a little more soy sauce or sugar if needed.
7. Scatter green onions over the dish, drizzle with extra toasted sesame oil if desired, and sprinkle with toasted sesame seeds. Serve hot with steamed rice.