Korean
Korean - Seafood
Galchi Jorim
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 600 g hairtail (beltfish), cut into 10 cm sections
- • 300 g daikon radish, cut into thick half-moons
- • 2 tbsp gochugaru
- • 1 tbsp gochujang
- • 3 tbsp soy sauce
- • 1 tbsp sugar
- • 4 cloves garlic, minced
- • 2 tbsp rice wine
- • 2 spring onions, cut into 5 cm pieces
Preparation Steps
1
Phase 1
Stir the gochugaru, gochujang, soy sauce, sugar, garlic, and rice wine into 1 cup water.
2
Phase 2
Lay the daikon in a single layer in a wide pan, pour in the sauce, and simmer 10 minutes until it turns translucent at the edges.
3
Phase 3
Nestle the hairtail pieces between the radish and spoon the braising liquid over them.
4
Phase 4
Simmer uncovered over medium heat 15 minutes, basting often without stirring so the fish keeps its shape.
5
Phase 5
Scatter the spring onions and boil 1 minute more; serve hot with rice.