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cooking · main dish

Braised Cutlassfish (Galchi Jorim) with Pumpkin and Potato

From a video by 30년대림한숲식당 · 9 min watch

A Korean braised dish featuring fresh cutlassfish layered with seasonal round pumpkin and potato in a savory gochugaru-based sauce. The 30-year restaurant method emphasizes building layers from the bottom up and simmering until the potatoes are fork-tender.

main dishseafoodKorean
Braised Cutlassfish (Galchi Jorim) with Pumpkin and Potato
Source video — 30년대림한숲식당 on YouTube
From the creator
30년대림한숲식당
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~1 hour 30 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: medium

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 4 servings
  • 400 g cutlassfish, cleaned, gutted
  • ⅔ cup gochugaru
  • ⅓ cup salt
  • 1 tablespoon garlic
  • 1 tablespoon soju
  • 1 tablespoon maesil cheong
  • 1 cup water
  • 400 g potato, 1 cm thick slices
  • 1 round pumpkin, 2 cm thick slices, halved
  • ½ onion, thinly sliced
  • 3 cheongyang green chili, diagonally sliced
  • 1 green onion, diagonally sliced into large pieces
  • 3 cups water

Preparation

  1. Step 1
    Prepare the seasoning sauce by combining gochugaru, salt, minced garlic, soju, maesil cheong (plum syrup), and 1 cup of water. Mix into a paste.
  2. Step 2
    Slice the potato into 1 cm thick rounds. Slice the round pumpkin into thicker 2 cm pieces. Thinly slice half an onion. Diagonally slice 3 cheongyang green chilies and 1 stalk of green onion into large pieces.
  3. Step 3
    In a wide pot or pan, layer the sliced potatoes on the bottom. Spoon some of the prepared seasoning sauce over the potatoes.
  4. Step 4
    Add the sliced pumpkin on top of the potatoes and sauce. Spoon more seasoning sauce over the pumpkin.
  5. Step 5
    Scatter the sliced green onion, gochugaru, sliced green chilies, and sliced onion over the layers. Spoon the remaining seasoning sauce evenly over everything.
  6. Step 6
    Arrange the cleaned cutlassfish pieces on top. Spoon the remaining seasoning sauce over the fish.
  7. Step 7
    Pour 3-4 cups of water around the ingredients until it reaches about halfway up the sides. Bring to a boil over high heat, then reduce to simmer until the potatoes are fully tender (test by piercing with a chopstick; it should go in easily).
  8. Step 8
    Once the potatoes are soft and all ingredients are cooked through, the braised cutlassfish with pumpkin and potato is ready to serve. Taste the broth and adjust seasoning if needed.

Notes