….The largehead hairtail is called “galchi” in Korea. It isn’t easy for me to buy good quality galchi around my house. My daughter LACEY really liked galchi when she was young in Korea. Few days ago, I bought some galchi from @wooltari_usa looking forward to high quality…Thank you for sending good quality. We ate it almost 10 years ago. My husband wanted me to make spicy braised galchi, but LACEY opted for grilled. “Can’t cook spicy braised galchi”……… Two different dishes with not enough ingredients! As parents always give everything to their child, my husband gave up without hesitation. Grilled in plump, flat pieces and spicy braised in small pieces….happy times. My husband also enjoyed the spicy braised galchi’s soup. It was a table that gave a little joy to my family with a taste of memories.
Time: 40 minutes
- 7–8 pieces cutlassfish(galchi), clean and remove fish scales
- 4 cup anchovy broth
- 1 onion, sliced
- 3–4 stems green onion, cut into 1 inch
- 2 fresh green pepper, sliced
- 1 lb radish, cut into 10 pieces
- 2 Ts gochujang
- 2 Ts Korean bean paste
- 2 Ts soy sauce
- 2 Ts garlic, minced
- 1 Ts ginger juice
- 2 Ts chili powder
- 1 Ts toasted sesame seeds
- 2 Ts sesame oil
- 2 Ts Mirin
- 2 ts sugar
- Mix all the sauce ingredients into a bowl well and set aside.
2. Heat a pot with medium high heat and add the radish and anchovy broth into the pot.
2. Add 1 Ts mixed sauce into the pot and boil them for 3 minutes with a lid.
3. Put the galchi onto the pot and add the sauce on top of the galchi.
4. Spread the onion, green onion, and green pepper onto the pot to boil them for 10–15 minutes with the lid.
5. Serve it with a bowl of steamed rice.
6. For grilled galchi, sprinkle some salt onto the galchi for 30 minutes.
7. Put the galchi onto a tray and grill the galchi in an oven for 10–15 minutes both side(turn over once) until light brown.
8. Serve it.