Galchi jorim

Clean the Cutlassfish thoroughly, remove fins and entrails, then cut into 5-6 cm pieces. Lightly salt the Cutlassfish pieces and let them sit for 10 minutes.

Peel and slice the Korean radish (Mu) into 1.5 cm thick rounds. Slice the Onion thinly. Diagonally slice the Green chili peppers (Cheongyang gochu) and Red chili peppers. Chop the Green onions (Dae-pa) into 4 cm lengths. Mince the Garlic and Ginger.

In a bowl, combine the Soy sauce (Ganjang), Gochugaru, Gochujang, Korean rice wine (Mirim), Korean corn syrup (Mulyeot), minced Garlic, minced Ginger, and Black pepper (Heuk-huduk) to create the seasoning sauce.