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| Gal Chi Jo Rim By Bellalean |
In my previous posting on Bul Go Gi Hot Pot, I reserved some of broth and half cooked radish to make today's meal, Cutlass Fish Hot Pot. It is very spicy and is served with boiled rice.
It is very important to cook this with fresh Korean radish since it gives some sweetness to the dish.
Just in case, if you are not sure what Cutlass Fish is, here is a picture I got from a fishing website:
Ingredients
1 Cutlass fish cut in 4 portions
150g Half cooked Radish and broth
1/2 Brown Onion
5 cm shallot
1 Red Chili diagonally chopped
1 TBS Mirim
Paste:
2 1/2 TBS Korean Chili powder
1 1/2 TBS Korean Soy Sauce (Jo Seon Gan Jang)
1/2 TBS Korean Dark Soy sauce
1/2 ts Ginger powder
2 cloves of Garlic finely diced
Note:
I strongly recommend you buy Korean soy sauce. There are three kinds of soy sauce in Korea. Dark soy sauce, light soy sauce (Jo Seon Gan Jang), and Very light soy sauce (Eu Gan Jang).
I haven't seen Eu Gan Jang sold other than Korea - I love this one for dressing and broth. It is very pungent and yet very salty. Think of it as Korean version of fish sauce. You only need few drops for any dish. Light soy sauce is somewhat similar to Shuyu soy sauce but Shuyu is a little sweeter and it doesn't go well with Korean cooking.
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| By Bellalean |
1. Mix all the paste ingredients together to form a paste.
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| By Bellalean |
2. Arrange the broth, radish and thickly sliced Onion in a pot. When it's starting to boil, put the fish and the paste as shown in the picture.
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| By Bellalean |
3. Sprinkle the chili and chopped shallot on top. When it's boiling put Mirim. Boil while constantly stir gently until the water gets reduced to half.
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| By Bellalean |
4. Serve with Rice,
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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