Korean Galchi-jorim, Braised Spicy Hairtail Fish

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Jagalchi Fish Market

📍 Where this dish comes from: Busan · Jagalchi Fish Market
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Korean Galchi-jorim, plated and ready to serve

Galchi-jorim is a spicy braise of silvery hairtail fish and tender radish in a savory red sauce. It is a beloved dish on Jeju Island, where hairtail is caught fresh. If you cannot find hairtail at an Asian market, mackerel or cod make a delicious substitute.

Per serving: 252 calories · 7 g net carbs · 30 g protein · 10 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Galchi-jorim

Korean Galchi-jorim, plated and ready to serve

Korean Galchi-jorim, Braised Spicy Hairtail Fish

Galchi-jorim is a spicy braise of silvery hairtail fish and tender radish in a savory red sauce. It is a beloved dish on Jeju Island, where hairtail is caught fresh. If you cannot find hairtail at an Asian market, mackerel or cod make a delicious substitute.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Korean
Servings: 3 servings
Calories: 252kcal

Ingredients

  • 1 pound hairtail fish (galchi) cut into 3-inch pieces
  • 8 ounces daikon cut into 1/2-inch slices
  • 1/2 small onion sliced
  • 1 1/2 cups anchovy-kelp broth
  • 1 green chili sliced
  • 2 scallions cut into 2-inch pieces
  • Sauce: 2 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon allulose, 4 cloves garlic minced, 1 teaspoon grated ginger

Instructions

  • Scrape the fish skin gently with the back of a knife to remove loose silver scales, rinse, and pat dry.
  • Mix the sauce ingredients in a small bowl.
  • Lay the daikon slices in the bottom of a wide, shallow pot. Add the broth, bring to a boil, and simmer for 8 minutes until the daikon starts to soften.
  • Arrange the fish on top of the daikon, scatter the onion around it, and spoon the sauce over the fish.
  • Cover and simmer for 12 to 15 minutes, spooning the sauce over the fish every few minutes, until the fish is cooked and the sauce has thickened. Add the chili and scallions for the last 2 minutes.

Notes

Avoid stirring once the fish is in, because it breaks apart easily. Spooning the sauce over the top is all it needs. The daikon absorbs the sauce and is many people's favorite part.
Chef's Tip: Hairtail has a row of fine bones along each side. Run a fork down the middle of each piece at the table and the flesh lifts right off.
Keto Swap: Potato is a common addition, but daikon gives the same comforting texture with far fewer carbs. Allulose replaces the usual sugar.
Success Tip: Use mackerel or thick cod fillets if hairtail is not available; reduce the cooking time to 8 to 10 minutes for cod.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 252kcal | Protein: 30g | Fat: 10g | Fiber: 3.2g
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Cooking Korean Galchi-jorim in the kitchen

About This Dish

Hairtail, or galchi, is a long, ribbon-like fish with shining silver skin and no scales in the usual sense. Its name is often said to come from an old Korean word for a sword or blade, because of its shape. The waters around Jeju Island are famous for hairtail caught on single fishing lines at night, which keeps the fish’s silver coating intact. Jeju restaurants serve whole hairtail grilled or braised, sometimes more than a meter long. Galchi-jorim is a favorite dish for family meals across Korea.

Pairs Well With

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 4: Seafood (Jagalchi Fish Market). See all Korean recipes

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