Braised Hairtail (Galchi Jorim)

Name: Braised Hairtail (Galchi Jorim)
Yield: 695 g
Ingredients: Tuna Extract Sauce 15 g; Yeondoo (Liquid Seasoning) 15 ml; Ginger Syrup 10 serving; Cooking Wine with Ginger 30 ml; Red Pepper Powder (Gochugaru) 9 spoon; HaeSsal Dameun Jorim Soy Sauce 25 ml; Fresh Garlic 6 clove; Green Onion 50 piece (1/2); Onion (Raw) 100 g; Potato (Raw) 220 piece; Hairtail (Raw) 215 piece

627 kcal

#Braised Hairtail #Braised Fish #Hairtail Recipe #Korean Cuisine #Spicy Dish #White Rice Side Dish #Home-cooked Meal #Braised Radish #Spicy Braised Hairtail #Rice Side Dish

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Ingredients

Main ingredients

Tuna Extract Sauce 15 g
Yeondoo (Liquid Seasoning) 15 ml
Ginger Syrup 0.1 serving
Cooking Wine with Ginger 30 ml
Red Pepper Powder (Gochugaru) 3 spoon
HaeSsal Dameun Jorim Soy Sauce 25 ml
Fresh Garlic 2 clove
Green Onion 1 piece (1/2)
Onion (Raw) 100 g
Potato (Raw) 1 piece
Hairtail (Raw) 5 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 72.88 g 45%

Protein 50.97 g 31%

Fat 17.3 g 24%

Serving size 695g

Cooking steps

1

Cut the hairtail, radish, and onion into bite-sized pieces.
2

Place the radish slices on the bottom of a pot.
3

Put the prepared hairtail pieces on top of the radish.
4

Mix gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, minced garlic, sugar, cooking wine, and black pepper to make the seasoning sauce.
5

Evenly spread the seasoning sauce over the ingredients.
6

Add onion, green onion, and Cheongyang chili peppers on top.
7

Pour water or kelp broth and simmer over medium heat.
8

Boil until the radish is cooked and the sauce thickens.

Braised Hairtail (Galchi Jorim)

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