Mom's Easy Korean Recipes

I’ve heard that braised beltfish (galchi jorim) is a specialty at Sungnyemun, but funnily enough, I never got to try it even when I lived in Korea. While wondering what to cook for dinner, I spotted some frozen beltfish in my freezer. At first, I thought about grilling it, but then I decided to go for a rich, simmered dish instead—something that reminded me of the Sungnyemun-style braised beltfish I once saw in a cookbook.

Since I didn’t have zucchini today, I swapped it out for potatoes and onions. First, I seasoned the beltfish with salt, pepper, and a splash of cooking wine. Then, I cut the potatoes and onions into large chunks and layered them at the bottom of a pot, placing the seasoned beltfish on top.

For the braising sauce, I used a soy sauce base with red pepper flakes to give it a nice kick. I mixed soy sauce, red pepper flakes, a bit of sugar, and a spoonful of cooking oil with water. To get rid of any fishy smell, I also added minced garlic, ginger powder, and a dash of black pepper before pouring the sauce over the fish and veggies. Then, I let everything simmer until the flavors blended beautifully.

The best way to enjoy this dish? Mix the rich, spicy sauce with warm rice, scoop up a tender piece of fish, and don’t forget the potatoes—they soak up all the flavors and turn irresistibly soft and delicious!