(bright music)
- Hi, everybody.
Have you ever heard about beltfish?
It looks like a belt.
Here you go.
It's like a silvery belt.
Some people call this hairtail, ribbonfish and cutlass.
But I like beltfish.
Today, we are going to make braised beltfish.
It's galchi-jorim.
When you go to Korean grocery store,
you see this kind of fish all the time.
What does it mean then?
A lot of Koreans already buy this.
They love this fish, just like me.
This is beltfish.
It's nicely packaged.
And I see through this it's very fresh.
How can I know?
It's like silvery color, really pretty.
Today's recipe is made with one pound galchi, or beltfish.
I like to cut off this fin, easy,
because the fin has like a kind of a fishy smell.
So I always throw it away.
Inside the intestine around here,
kind of some bloody stuff, clean it all up.
You can cut off here.
There is some black kind of stuff.
Okay, so clean.
My fish is all cleaned, but don't wash it too much.
We always say
when you wash the seafood just do it quickly, quickly
you should wash.
Otherwise, all the delicious stuff is gone.
This is galchi-jorim.
When I make galchi-jorim without radish,
I cannot make it.
Because all this delicious stuff is soaked inside
and very sweet and delicious.
Sweet and tasty.
I'm going to use eight ounces,
slice thinly like this, quarter inch thick.
So let's braise here and radish first.
Radish,
and onion around six ounces I need.
Onion makes it really sweet.
So I use a lot of onion and then fish.
Fish.
Then let's make seasoning sauce.
I use a lot of garlic, eight cloves, large garlic cloves.
Okay.
One teaspoon, ginger.
Add this to my mixing bowl.
Soy sauce, quarter cup.
One tablespoon gochugaru,
Korean hot pepper flakes.
Black pepper, just a little bit quarter teaspoon.
And mix.
And then, add this here.
So we need two cups of water.
Add this to here, along the edges.
And then cook.
And around 15 minutes,
I'm going to cook over medium high heat.
You guys are maybe not accustomed to seeing
this kind of galchi.
"Oh, look, weird."
"White fish looks long, looks like a belt."
But actually this is very tasty, very soft and fatty.
It contains a lots of omega-3.
This kind of seafood is very familiar to me.
Because you know,
I grew up in a kind of seafood area.
And one day, my whole family, all rmy relatives,
we got together and went to this tiny island.
That island is where my father's relatives are living.
I never seen these relatives, but my father was leading all of us.
So almost 20, 30 people got together
and somebody called my father as like a big brother.
Oh, big brother, in Korean, hyungnim.
Glad to see you.
And he's a fisherman.
He brought this galchi.
So you know how fresh it would be.
He filet the fish and sliced thinly cucumber,
green chili pepper and sweet sour sauce
and then mixing together.
My father and my father's relatives, you know, cousins.
So they are sharing makgeolli, Korean rice wine
together and I had also.
I had never seen that galchi can be, you know, eaten raw fish.
That's really delicious, sweet and soft melting,
melting in my mouth.
I always remember.
I dare not to make a kind
of raw fish because it has to be fresh, really fresh.
This galchi is packaged.
There is no head, kind of weird.
The head also has a lot of delicious stuff.
But for some reason, they export, Korean company,
The company they export this galchi,
each one packaged nicely, beautifully.
But one thing is missing.
Head, galchi head!
Galchi head has a lot of good stuff inside.
Never skip green chili pepper,
because it has to be cooked with this broth.
Really nice.
I'm making rice in my stone pot.
Wow, nice, nice.
It's a green onion, green chili pepper.
This guy has to be cooked together.
I'm going to turn down the heat to medium.
The radish has to be cooked
and also more delicious stuff to come out.
Another 15 minutes, I'm going to cook.
So when you braise any fish like this,
the smell and aroma is amazing.
Okay.
So let's see radish.
Radish is here.
We need to cook a little longer.
Turn down the heat to low.
Cook another five minutes.
Radish is a little bit translucent
well soaked up, delicious stuff.
And then you can stop cooking.
Check out my radish.
You see, nice, very soft.
You can put this whole, this pot
to the center of your table.
Of course you need rice or you can serve it in a plate.
I love this radish.
We made galchi-jorim together.
So this amount is for two people.
Generously, you guys can eat a lot of rice.
You can add more kimchi or more side dishes.
Fluffy, fluffy, (laughs).
This bowl is for fish bones.
Like this, right.
You can eat this way.
Wow, hot rice and radish.
Mm. Very, very delicious.
Okay. Let's have some fish.
This fish is very soft.
Okay. Here you go.
To side, you can like this.
You see.
And over these things,
you see like that, pick it up.
Mm, so soft.
No bones here.
Okay.
Like this together, this bowl.
Mix this.
Comb your hair.
Today, I made galchi-jorim, praised beltfish.
Beltfish, you never forget this fish name.
Enjoy my recipe.
See you next time.
Bye.
(bright music)