Galchi Jorim (Braised Cutlassfish)
Silver-skinned cutlassfish braised in a sweet-spicy gochugaru sauce with radish and chili peppers. Korea's most iconic fish jorim — dramatic, elegant, and deeply savory.
Why This Recipe Works
- Radish bed prevents sticking and becomes a sauce-soaked prize at the bottom of the pot.
- Repeated basting builds layers of sweet-spicy glaze on the silver skin — each spooning adds depth.
- Balance of gochugaru + fish sauce + mirin creates the classic jorim flavor — spicy, salty, and subtly sweet.
- Single-layer arrangement ensures every piece of fish gets equal sauce coverage and braising.
Jeju's Silver Fish
Galchi is Jeju Island's most famous catch — the long, silver, sword-like fish that appears on nearly every Korean restaurant's menu in some form. Galchi jorim is the most classic preparation: braised in a red sauce until the silver skin becomes a caramelized glaze. Baek Jong Won's 2.8-million-view recipe honors this tradition with the core jorim technique — a radish bed, a balanced sauce, and patience with the basting spoon.
Galchi Jorim (Braised Cutlassfish)
🛒 Ingredients
- ✦1 lb galchi (cutlassfish/hairtail), cut into 3-inch pieces
- ✦1/2 Korean radish (mu), sliced into 1/2-inch rounds
- ✦1 tablespoon vegetable oil
- ✦2 tablespoons gochugaru (Korean red pepper flakes)
- ✦1 tablespoon soy sauce
- ✦1 tablespoon fish sauce
- ✦1 tablespoon mirin
- ✦1 teaspoon sugar
- ✦3 cloves garlic, minced
- ✦1 Korean green chili, sliced diagonally
- ✦1 red chili, sliced diagonally
- ✦1 green onion, sliced
- ✦1 cup water
👨🍳 Instructions
01Step 1
Slice radish into 1/2-inch rounds and arrange in a single layer on the bottom of a wide, shallow pot. This creates a bed for the fish.
02Step 2
Mix gochugaru, soy sauce, fish sauce, mirin, sugar, garlic, and 1 cup water in a bowl to make the braising sauce.
03Step 3
Place cutlassfish pieces on top of the radish in a single layer. Don't overlap.
04Step 4
Pour the braising sauce evenly over the fish and radish. Bring to a boil over medium-high heat.
05Step 5
Reduce to medium. Braise for 15-20 minutes, spooning sauce over the fish every 5 minutes.
06Step 6
In the last 3 minutes, add sliced green and red chilies around the fish.
07Step 7
Garnish with green onion. Serve directly in the braising pot with steamed rice.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Cutlassfish (galchi)...
Use Mackerel (godeungeo) or cod
Mackerel jorim is equally traditional. Cod is milder but holds up well to braising.
Instead of Korean radish...
Use Daikon radish or potatoes
Potatoes as the bed layer is a popular home variation
🧊 Storage & Reheating
In the Fridge
Store for 1-2 days. Fish jorim is best fresh — the fish texture changes with reheating.
In the Freezer
Not recommended.
Reheating Rules
Reheat gently in a pan over low heat. Fish falls apart easily.
❓ Frequently Asked Questions
What is cutlassfish?
Galchi (갈치) is a long, silver, ribbon-shaped fish also called hairtail or largehead hairtail. It's extremely popular in Korea — Jeju Island is famous for its galchi. The flesh is white, tender, and slightly sweet. It's sold at Korean markets fresh or frozen, usually pre-cut into cross-sections.
What does jorim mean?
Jorim (조림) means 'braising' in Korean cooking — simmering protein in a seasoned sauce until the liquid reduces into a glaze. It's one of Korea's fundamental cooking techniques alongside bokkeum (stir-fry), jjim (steaming), and guk (soup). Almost any protein can be jorim'd.
The Science of
Galchi Jorim (Braised Cutlassfish)
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