Galchi (largehead hairtail) used to be a common and inexpensive fish in Korea until it was overfished, affecting its breeding. Now, galchi is considered a delicacy and is often imported from other countries into Korea. Its tender, white flesh makes it perfect for simmering in rich, savory flavors.

Galchi Jorim, also known as Korean Braised Beltfish, may have popularised by a restaurant called Huirak in the early 1970s, in Namdaemun, Seoul.
This dish is a comforting and flavorful stew that pairs wonderfully with rice and other Korean side dishes.

Ingredients:

Main Ingredients

10 oz galchi
6 oz Mu (Korean or Daikon Radish)
1 small onion, thick sliced
1 teaspoon salt
3 oz potato (optional)

Broth
1/2 oz dried anchovies
1/2 oz Kombu (dried kelp)
1 1/2 cup water

Sauce
1/4 cup soy sauce
2 tablespoons Soju or Rice wine
1 tablespoon honey
1 tablespoon fine ground chili pepper powder
1 tablespoon sugar
2 teaspoons sesame oil
1/2 teaspoon kaesoogeum (sesame salt)
1/2 teaspoon black pepper
3 cloves garlic
1/2 oz peeled ginger

Garnish
1 medium green onion
1 red chili pepper
1 green chili pepper

Directions

If the galchi is whole - clean and scale the fish, then cut into pieces about 1 1/2 inches long.
Pre-cleaned and cut galchi - simply rinse in cold water.
Very lightly salt the galchi and let stand 5 minutes.
Cut the radish (and optional potato) into thick rectangular pieces.
Slice the chili peppers and green onion diagonally (on a bias).
Fine chop (mince) the garlic and ginger.
Mix all sauce ingredients together and let stand.

Cooking
Place the radish pieces (and potato) in a pot with 1 1/2 cups water.
Bring to a boil over high high heat, then add the kombu and anchovies.
Reduce heat to medium and cook for five minutes.
Remove and discard the anchovies and kombu.
Place the galchi pieces in a layer on top of the radish pieces.
Pour the sauce over the top of the galchi.
Bring the mixture back to a slow boil, cover (leaving a small amount of space for steam to escape) and cook until the liquid is reduced by about half (about twenty minutes).
Occasionally ladle the broth over the galchi, but do not stir.
Place the green onion and chili slices on top of the galchi, cover tightly, and cook for two to three more minutes.
Serve hot with steamed rice and banchan.

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