Spicy and Refreshing Monkfish Stew (Agwi-tang)
Monkfish Stew Recipe: A Must-Try Dish When the Weather Turns Cold! Make it Taste Like a Fancy Restaurant with this Simple Recipe!
As the weather starts to cool down, it’s the perfect season for monkfish! Despite its somewhat intimidating appearance, monkfish is incredibly delicious! Making monkfish stew is super easy, so be sure to follow along!
Main Ingredients- 1 whole Monkfish, cleaned and cut
- 200g Bean Sprouts
- 100g Korean Water Parsley (Minari)
Cooking Instructions
Step 1
First, bring 1 liter of water to a boil in a pot. Add the anchovy-kelp broth pack and simmer for about 5 minutes to create a rich, flavorful broth. This step is key to achieving a deep and clean-tasting soup.
Step 2
Rinse the 200g of bean sprouts thoroughly under cold running water and drain them. Trim the tough stems from the 100g of Korean water parsley (minari) and cut it into bite-sized pieces, about 5-7 cm long.
Step 3
Now, generously spread the rinsed bean sprouts on the bottom of the pot. Place the cleaned monkfish pieces on top of the bean sprouts. Layering the bean sprouts underneath helps to make the broth even more refreshing as it cooks.
Step 4
Pour the prepared anchovy-kelp broth over the monkfish until it’s mostly submerged. Now it’s time to add the seasonings. Stir in 1 tablespoon of minced garlic, 1 tablespoon of soy sauce for soup, and 1 tablespoon of fish sauce to enhance the savory depth of the stew.
Step 5
Add 100ml of soju to eliminate any potential fishiness from the monkfish and to make the broth clearer. Cover the pot and simmer over medium heat for about 15 minutes, or until the monkfish is fully cooked. Be careful not to overcook the monkfish, as it can become mushy.
Step 6
While the stew is simmering, skim off any foam or impurities that rise to the surface with a spoon. This will result in a clearer and cleaner-tasting broth.
Step 7
Finally, artfully arrange the fresh Korean water parsley on top. Minari loses its fragrance and texture if overcooked, so simmer it only briefly until it wilts slightly, then immediately turn off the heat. Your delicious monkfish stew, with its tender monkfish, crisp bean sprouts, and aromatic water parsley, is now complete!
