Jeju’s Galchi (Hairtail Fish) is one of the island’s prized seasonal catches, reaching its best between July and October. During these months, the fish becomes plump, rich and wonderfully tender. Traditionally caught one by one using fishing lines rather than nets, Jeju’s Galchi is celebrated for its freshness and delicate texture.
Heavy summer monsoon weather forced us to cancel our trip to Jeju, but we couldn’t bear the thought of missing one of its signature seasonal delicacies. Fortunately, we found a restaurant that receives fresh Hairtail from the island.
In Korea, Galchi is traditionally eaten two ways – Galchi-gui (grilled) or Galchi-jorim (braised).
Since it was in season, there was never any question about how to eat it. We chose Galchi-gui, lightly salted and simply grilled, believing that the purest preparation would reveal the true character of the fish.
As the fish arrived at the table, beautifully grilled to an even golden-beige, it immediately commanded our attention.
The lightly blistered skin promised just the right amount of crispness. The crisped skin carried a gentle smoky aroma that was elevated with the light salting during the grilling process. As our chopsticks broke through the crisp, paper-thin skin, a warm puff of steam escaped, revealing glistening flesh beneath. Every bite was impossibly tender, effortlessly lifting from the bone, with a clean sweetness that was milder and far less fishy than the Hairtail commonly enjoyed in other parts of Asia. In other parts of Asia, Hairtail is colloquially known as Beltfish.
The homemade banchan quietly completed the meal, especially the kelp, whose briny freshness echoed the sea from which the fish came.
Some seasonal ingredients ask for little more than restraint. Jeju’s Hairtail was one of them – a reminder that when nature offers an ingredient at its very best, simplicity is often the greatest luxury.