Clear and Refreshing Monkfish Stew (Agujitang)
Easy and Delicious Clear Monkfish Stew: A Simple Recipe
This clear monkfish stew, Agujijitang, is so incredibly flavorful that it will bring a smile to your face with every spoonful. Its light and savory broth is perfect for a refreshing meal or even as a hangover cure.
Main Ingredients- 700g cleaned monkfish
- 100g fresh bean sprouts
- 120g Korean radish (mu)
- 50g fresh water parsley (minari)
- 35g sea squirts (midedeok)
- 1 red chili pepper
- 1 green chili pepper
- A small bunch of king oyster mushrooms (enoki)
- Crown daisy (ssukgat)
Broth Ingredients- 8 dried anchovies for broth (gukmul-yong myeolchi) – remove innards for a cleaner taste
- 3 dried anchovies (bandengi) – remove innards for a cleaner taste
- 5 dried shrimp for broth (gukmul geon saeu)
- 150g Korean radish (mu) for broth
- 1 onion
- 1 stalk of green onion (daepa)
- 1 sheet of dried kelp (dashima) (approx. 5x5cm)
- 5 dried shiitake mushroom stems (pyogo beoseot mitdong)
- 1.3L water
Seasoning- 1/2 Tbsp Korean soy sauce for soup (gukganjang)
- 1 Tbsp minced garlic
- 1 tsp salt (adjust to taste)
- A pinch of black pepper
- 8 dried anchovies for broth (gukmul-yong myeolchi) – remove innards for a cleaner taste
- 3 dried anchovies (bandengi) – remove innards for a cleaner taste
- 5 dried shrimp for broth (gukmul geon saeu)
- 150g Korean radish (mu) for broth
- 1 onion
- 1 stalk of green onion (daepa)
- 1 sheet of dried kelp (dashima) (approx. 5x5cm)
- 5 dried shiitake mushroom stems (pyogo beoseot mitdong)
- 1.3L water
Seasoning- 1/2 Tbsp Korean soy sauce for soup (gukganjang)
- 1 Tbsp minced garlic
- 1 tsp salt (adjust to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
For a more engaging cooking experience, please refer to the video above! You can find it at: https://youtu.be/NmbTxx4is80
Step 2
First, to create a clear and flavorful broth, lightly toast the dried anchovies, bandengi, dried shrimp, kelp, and shiitake mushroom stems in a pan over low heat. This process helps to remove any fishy smell and enhance their savory notes. Tip: Removing the innards from the anchovies and bandengi will result in an even cleaner and more refreshing broth!
Step 3
Combine the toasted ingredients with the remaining broth ingredients (slice the Korean radish into bite-sized pieces and the onion into large chunks) in a pot. Pour in 1.3L of water. Bring it to a boil over high heat, then reduce the heat to medium and simmer for another 15 minutes. This simmering time allows the flavors to meld beautifully.
Step 4
Let’s prepare the main ingredients. Slice the Korean radish (that was in the broth) thinly for the stew. Slice the red and green chili peppers diagonally to add color and a hint of spice. Cut the water parsley into 6cm lengths to preserve its fresh aroma. Trim the tough stems from the crown daisy and cut off the base of the enoki mushrooms.
Step 5
Rinse the cleaned monkfish under running water to remove any remaining blood or impurities. Gently pat it dry with a paper towel or let it drain in a colander. This step ensures the stew remains clean and clear. (If you have monkfish liver, milt, or guts, you can add them to the stew for an extra layer of flavor and texture!)
Step 6
After simmering the broth for 15 minutes, add the sliced Korean radish to the pot. Continue to cook for another 10 minutes until the radish becomes tender and translucent. The radish will release its subtle sweetness into the broth.
Step 7
Once the radish is tender, add the monkfish, bean sprouts, diagonally sliced chili peppers, and sea squirts to the pot. Season with Korean soy sauce for soup, salt, and minced garlic. Simmer for an additional 10 minutes. The monkfish will cook through, infusing the broth with its delicate flavor, complemented by the sweetness of the vegetables and the briny notes of the sea squirts.
Step 8
During the simmering process, skim off any foam or impurities that rise to the surface. This will help to keep the broth crystal clear and pure. Tip: Taste the broth and adjust the seasoning with more Korean soy sauce or salt if needed, according to your preference.
Step 9
Finally, add the fresh crown daisy, enoki mushrooms, water parsley, and a pinch of black pepper. Simmer briefly, just for a minute or two, to allow the flavors to meld without overcooking the delicate ingredients. You can serve the stew immediately or place it on a portable burner at the table to keep it warm and bubbling as you enjoy your meal. This stew is delicious on its own, or you can add rice to make it a hearty meal!
