Braised Cutlassfish is a traditional Korean dish made with cutlassfish as the main ingredient, braised in a spicy and sweet sauce. This dish developed during a time when cutlassfish were abundant in Korea's coastal regions. While cutlassfish itself has a delicate flavor, braising it with a spicy and sweet seasoning enhances its taste. Braised Cutlassfish has become a staple in everyday Korean meals and is also served as an important side dish during holidays and special occasions.

The primary ingredients for Braised Cutlassfish include fresh cutlassfish, soy sauce, red pepper paste, red pepper powder, garlic, ginger, and sugar. The cutlassfish is usually cut into pieces, marinated in the seasoning mixture, and then braised to develop a deep flavor. Often, the dish includes slices of radish or potatoes, which are layered at the bottom of the pot with the cutlassfish on top, and the seasoning sauce is poured over everything before braising. The radish and potatoes absorb the seasoning, adding to the overall flavor of the dish. Today, Braised Cutlassfish is one of the most popular traditional Korean side dishes. It can be easily found in various regional restaurants, with notable examples being 'Seoul’s Namdaemun Market' and 'Jeju Island'. The 'GALCHI JORIM Alley' in Namdaemun Market features several long-established restaurants that have been serving this dish for nearly 40 years. In Jeju Island, Braised Cutlassfish is renowned and is considered a must-try dish for both domestic and international tourists.