10 oz galchi
6 oz Daikon Radish
1 teaspoon salt
3 oz potato
1/2 oz dried anchovies
1/2 oz Kombu (dried kelp)
1 1/2 cup water
1/4 cup soy sauce
2 tablespoons Soju or Rice wine
1 tablespoon honey
1 tablespoon fine ground chili pepper powder
1 tablespoon sugar
2 teaspoons sesame oil
1/2 teaspoon kaesoogeum (sesame salt)
1/2 teaspoon black pepper
3 cloves garlic
1/2 oz peeled ginger
1 medium green onion
1 red chili pepper
1 green chili pepper
clean and scale galchi, then cut into pieces about 1 1/2 inches long.
Pre-cleaned and cut galchi – simply rinse in cold water.
Very lightly salt the galchi and let stand 5 minutes.
Cut the radish potato into thick rectangular pieces.
Slice the chili peppers and green onion diagonally.
Mince the garlic and ginger.
Mix all sauce ingredients together and let stand.
Place the radish pieces and potato in a pot with 1 1/2 cups water.
Bring to a boil over high high heat, then add the kombu and anchovies.
Reduce heat to medium and cook for five minutes.
Remove and discard the anchovies and kombu.
Place the galchi pieces in a layer on top of the radish pieces.
Pour the sauce over the top of the galchi.
Bring the mixture back to a slow boil, cover (leaving a small amount of space for steam to escape) and cook until the liquid is reduced by about half (about twenty minutes).
Occasionally ladle the broth over the galchi, but do not stir.
Place the green onion and chili slices on top of the galchi, cover tightly, and cook for two to three more minutes.
Serve hot with steamed rice and banchan.