🏝️ Bringing Jeju Island to the kitchen! | K-Cuisine Relay | Galchijorim & Seonggemiyeokguk

Hello everyone! We present to you the 25th episode our original LIVE highlight series, ’K-Cuisine Relay’! 📍The 25th Episode: Galchijorim & Seonggemiyeokguk (Braised Cutlassfish & Urchin Seaweed Soup) 👉 If you’re curious about making Galchijorim & Seonggemiyeokguk, tune in! 👉 Watch 2 players make Galchijorim & Seonggemiyeokguk LIVE in a relay format 👉 Join Hatago and our 2 players make the famous Galchijorim & Seonggemiyeokguk [Todays Recipe👨🏻‍🍳] Cooking Galchijorim (Braised Cutlassfish) [Preparing the Ingredients] 1. Rinse the hairtail under running water and use a knife or scissors to trim the fins. ★If the fish has a strong fishy smell, blanch it briefly in boiling water, then rinse in cold water before using! 2. Slice the radish into thick half-moon shapes. ★Cut the radish to match the thickness of the fish pieces! 3. 3. Slice the green chili peppers and green onion diagonally or into small rings, about thick. [Making the Sauce] 1. In a large bowl, combine 1/4 cup (50g) soy sauce for soup, 2 tablespoons corn syrup, 1 tablespoon brown sugar, 2 tablespoons cooking wine, 1 tablespoon minced garlic, 1 tablespoon gochujang, and 1/2 cup (45g) coarse red pepper flakes. 2. Add 3 cups (500ml) of water to the mixture and stir until well combined. [Cooking the Braised Hairtail] 1. Lay the radish slices evenly on the bottom of a wide pot. 2. Place the hairtail pieces on top of the radish, then add the green onions and green chili peppers. Pour the prepared sauce and the remaining water over the fish and vegetables, then turn the heat to high. ★If the fish isn’t fully submerged, continuously spoon the sauce over the fish while it cooks! 3. Once the sauce begins to boil, season with a pinch of coarse salt, and let it simmer for about 13-15 minutes until the liquid has reduced. ★Shake the pot gently during cooking to prevent the ingredients from sticking to the bottom! 4. Once the sauce has thickened and reduced, your braised hairtail is ready to serve! Cooking Seonggemiyeokguk (Urchin Seaweed Soup) [Preparing the Ingredients] 1. Rinse the dried seaweed and seaweed stem under running water. Then, place them in a bowl, cover with water, and let them soak for about 10 minutes. 2. After soaking, cut the seaweed and seaweed stem into bite-sized pieces. [Cooking the Seaweed Soup] 1. In a pot, generously add sesame oil and 1 tablespoon of minced garlic. 2. Add the prepared seaweed and seaweed stem, and sauté until the sesame oil fragrance is released. 3. Pour in enough water to fully submerge the seaweed, and let it simmer for 10 minutes. 4. Season the soup with 1 tablespoon of salted shrimp and 0.5 tablespoon of soy sauce for soup. ★Adjust the seasoning with additional condiments to suit your taste. 4. Add the prepared sea urchin to the seasoned soup and bring it to a gentle boil. Then, it’s ready to serve! ★Feel free to add more sea urchin than the recipe suggests for a richer flavor! ★Avoid stirring the soup after adding the sea urchin to keep its shape intact. We hope you enjoy Episode 25 of K-Cuisine Relay! ━━━━━━━━━━━━━━━━━━━━━━━ ❓ K-Cuisine Relay ❓ 👉 Making Korean food in a relay game format ✨ 🔴K-Cuisine Relay Live Streaming 👉 Every Tuesday 👉 14:00 to 15:00 (KST) / 5:00 to 6:00 (UTC) We ask for your attention and support🙏 Please ’Subscribe’ and turn on ’Notifications’! 👍 🔔👍🏻🔔 ━━━━━━━━━━━━━━━━━━━━━━━ Produced by the Ministry of Culture, Sports and Tourism(MCST) 제작: 문화체육관광부 Use Term for KOGL Type 4 According to above KOGL, user can use public works freely and without fee when user complies with the terms provided as follows. However, it is prohibited to use public works for commercial purpose, or to create secondary works by changing or modifying it. 공공누리의 제4유형: 출처표시 상업적 이용금지 변경금지 #korea #kocis #koreanet #koreanculture #koreancuisine #koreanfood #relaychallenge #koreanchef #koreanstreetfood #kcuisine #koreandish #cooking #koreancooking #koreanrecipe #recipe #galchijorim #seonggemiyeokguk