Okjubu's Galki Jorim

Name: Okjubu's Galki Jorim
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 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

A spicy and slightly thick broth fish stew with no fishy odor, perfect as a rice companion.

30 min Difficulty Normal Meat & mains

Main ingredients

galki radish onion

Ingredients needed 3 servings

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galki radish onion

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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.

Recommended for

Those who enjoy spicy and tangy fish stews.
People looking for a secret method to make galki jorim without fishy odor.

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