Clear and Savory Monkfish Stew (Mulgomtang, Gomchiguk)
Authentic Korean Monkfish Stew, Cooked Hearty Like Locals Do! A Clear Broth Stew with the Freshness of the Season.
This is a clear, refreshing monkfish stew (also known as mulgom or gomchi) made with fresh, seasonal monkfish, which is tender and mild. Its clear broth is deeply flavorful, making it a perfect hangover cure or a delightful dish to enjoy with rice. Learn how to easily recreate this delicious stew at home.
Ingredients- 1 Monkfish (cleaned)
- 1.5L Broth (made with anchovies, kelp, dried shrimp, dried pollock, etc.)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 tsp Coarse Sea Salt (or fish sauce, adjust to taste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cheongju (Korean Rice Wine, optional)
- 1 tsp Ginger Juice (optional)
- 1 handful Bean Sprouts
- 1 piece Radish (sliced thinly)
- 5-6 stalks Korean Water Parsley (Minaari, stems only, cut into 4-5cm lengths)
- A small bunch Crown Daisy (Ssukgat, leaves only)
- 1 Green Onion (sliced diagonally)
- 1 Green Chili Pepper (sliced diagonally)
- 1 Red Chili Pepper (sliced diagonally)
- 1 Tbsp Gochugaru (Korean Chili Flakes, optional, for spicier taste)
Cooking Instructions
Step 1
First, prepare a rich and refreshing broth, which is the base for this stew. In a pot, add water and simmer anchovies, kelp, dried shrimp, dried pollock heads, and green onion roots for 10-15 minutes. Strain to get a clear broth. (You can also use store-bought broth.)
Step 2
Pour the prepared 1.5L of broth into a pot. Add the thinly sliced radish and cleaned bean sprouts. Stir in 1 Tbsp of minced garlic and 1 Tbsp of soy sauce for soup. Bring to a boil over medium heat and cook until the radish becomes translucent and the bean sprouts are tender.
Step 3
Once the radish is tender, add the cleaned monkfish (or mulgom, gomchi). Monkfish is delicate and can break apart easily, so handle it gently. If you prefer a cleaner taste or dislike any fishy odor, add 1 tsp of ginger juice and 1 Tbsp of cheongju at this stage to effectively remove any unpleasant smells. Then, add the Korean water parsley, crown daisy, diagonally sliced green onion, green chili pepper, and red chili pepper, and simmer for a short while longer.
Step 4
Finally, it’s time to season the stew. Use coarse sea salt or fish sauce to adjust the taste according to your preference. (It’s recommended to start with 1 tsp of salt and add more after tasting.) Skim off any foam that rises to the surface while the stew is boiling to ensure a clear and clean broth. If you desire a spicier kick, you can add 1 Tbsp of gochugaru (Korean chili flakes) to taste. Once all the ingredients have melded together and the stew is deliciously cooked, it’s ready to serve.
