갈치조림 제일 맛있게 끓이는 법

Ingredients

• 1 whole Hairtail (Galchi) (about 400 g, cleaned and patted dry)
• 1 medium Potatoes (peeled and sliced thick (≈1 cm))
• 1/2 medium Onion (thinly sliced)
• 2 pieces Cheongyang Chili Pepper (thinly sliced, seeds optional for less heat)
• 1 stalk Green Onion (Scallion) (cut into 2‑inch pieces; half for cooking, half for garnish)
• 5 tablespoons Soy Sauce (Korean Gan‑Jang) (regular Korean soy sauce)
• 1 tablespoon Canola Fish Sauce (Kanari Aekjeot) (adds umami depth)
• 2 tablespoons Plum Extract (Maesil‑Rong) (sweet and tangy Korean plum concentrate)
• 3 tablespoons Cooking Wine (Mirin) (Korean cooking wine or sweet rice wine)
• 1 tablespoon Sesame Oil (toasted sesame oil for aroma)
• 3 slices Fresh Ginger (about 3 g, whole slices added to broth)
• 1/2 tablespoon Garlic (minced)
• 3 teaspoons Gochugaru (Korean Red Pepper Flakes) (adjust for spice level)
• 1 teaspoon Salt (optional, adjust to taste)
• 400 ml Water (for braising)

Instructions

1. Clean the hairtail

   Remove any remaining membrane and the white plastic film by gently scraping with a knife, then cut away any remaining plastic with kitchen scissors. Rinse the fish thoroughly and pat dry.

   Time: PT5M

2. Prepare the vegetables

   Peel the potato and slice it thick (about 1 cm). Slice the onion thinly, cut the Cheongyang chilies into bite‑size pieces, and slice the green onion into 2‑inch lengths (reserve half for garnish).

   Time: PT5M

3. Make the braising sauce

   In a mixing bowl combine soy sauce, fish sauce, plum extract, cooking wine, sesame oil, ginger slices, minced garlic, and gochugaru. Stir until well blended.

   Time: PT5M

4. Layer the pot

   Place the sliced onion on the bottom of the pot, then add the potato slices, lay the whole hairtail on top, scatter the chilies and half of the green onion. Pour the prepared sauce evenly over everything.

   Time: PT5M

5. Add water and start boiling

   Add 400 ml of water and a pinch of salt. Cover the pot, turn the heat to high, and bring to a rolling boil for about 5 minutes.

   Time: PT5M

   Temperature: High

6. Simmer the braise

   Reduce heat to medium, keep the lid on, and let it simmer for 10 minutes. Gently stir once to distribute the sauce.

   Time: PT10M

   Temperature: Medium

7. Add remaining sauce and finish

   Stir in any sauce that was set aside earlier, simmer for an additional 5 minutes to deepen the flavor.

   Time: PT5M

   Temperature: Medium

8. Garnish and serve

   Remove the pot from heat, sprinkle the remaining green onion on top, and serve hot with steamed rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

20 g

Fat

8 g

Fiber

3 g