Galchi-jorim

A fiery braised stew of silver hairtail fish with radish, gochugaru, and soy sauce — a beloved side dish and one-pot meal.

Galchi-jorim uses hairtail (galchi), a long, silver, ribbon-like fish prized in Korea for its rich, fatty flesh and the clean, saline flavour of its skin. The fish is cut into thick cross-sections and braised over medium heat with radish slices, spring onion, and a soy-and-gochugaru paste that coats everything in a glossy, brick-red glaze as the liquid reduces. Unlike most Korean soups and stews, jorim (braised dishes) are cooked until most of the liquid evaporates into a sauce rather than remaining as broth, making galchi-jorim closer to a braise than a soup — but its category positioning in Korean meals places it firmly alongside rice as a satisfying liquid-carrying dish. Jeju Island is famous for the quality of its hairtail, and galchi-jorim restaurants in Jeju City draw visitors specifically for the fish's superior fat content and flavour. The dish is also deeply associated with Busan, where galchi is caught in abundance and appears in every form — raw, grilled, and braised. The radish, cut into generous rounds and nestled under the fish, absorbs the spiced cooking liquid and is often considered the best part of the dish by aficionados.