Main ingredients 🥩
galkiradishonion
Okjubu's Galki Jorim
A spicy and slightly thick broth fish stew with no fishy odor, perfect as a rice companion.
🙋 Recommended for
- ⭐ Those who enjoy spicy and tangy fish stews
- ⭐ People looking for a secret method to make galki jorim without fishy odor
Ingredients needed 🛒3 servings
- appropriate amount of galki
- appropriate amount of radish
- appropriate amount of onion
- soy sauce 80ml
- red chili powder 8 tablespoons
- dried anchovy sauce 4 tablespoons
- mirin 3~4 tablespoons
- minced garlic 2 tablespoons
- sugar 1 tablespoon
- ginger powder a pinch
- monosodium glutamate 3 pinches
- dried anchovy stock 700ml
Recipe 🍳
- Cut the radish into thick half-moon shapes and slice the onion thickly; lay them on the bottom of the pot.
- Place the thawed and cleaned frozen galki directly on top of the radish and onion without thawing.
- Mix soy sauce, red chili powder, dried anchovy sauce, mirin, minced garlic, ginger powder, sugar, and monosodium glutamate to make the seasoning sauce.
- Pour the seasoning sauce over the galki and add 700ml of dried anchovy stock until the liquid is just right.
- Bring to a boil over high heat, then reduce to medium heat once steam rises. Cover and simmer until the radish and galki are fully cooked.
- Slice radish and onion and place in the pot, then set galki on top.
- Prepare the seasoning sauce using the specified ingredients and spread it over the galki.
- Pour in the dried anchovy stock and bring to a boil over high heat, then reduce to medium and simmer until done.
Cooking tips 💡
- Do not thaw frozen galki, as it may increase the fishy odor; clean and cook immediately after thawing.
- Simmer until the broth reduces to a desirable consistency for mixing with rice.
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