Spicy and Sweet Stir-Fried Dried Monkfish Jerky
The Ultimate Home-Style Side Dish! Golden Recipe for Delicious Stir-Fried Dried Monkfish Jerky
The stir-fried dried monkfish jerky I prepared for the Lunar New Year holiday received an overwhelmingly positive response from my family! Even my father, who usually avoids dried side dishes due to their firm texture, couldn’t stop reaching for this one. It disappeared so quickly, I had to make another batch with the leftover seasoned jerky. The spicy and sweet sauce perfectly complements the chewy texture of the monkfish, creating a side dish that will make you finish a whole bowl of rice. Let’s get started!
Main Ingredients- 200g seasoned dried monkfish jerky
- 1 Tbsp cooking oil
Spicy and Sweet Gochujang Sauce- 4 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp jin-ganjang (Korean soy sauce)
- 2 Tbsp oligo-dang (oligosaccharide)
- 1 Tbsp maesil-cheong (green plum syrup)
- 1 Tbsp minced garlic
- 1 Tbsp ginger syrup
- 2 Tbsp mirin (cooking wine)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Monkfish Jerky Soy Sauce Stir-Fry (for Kids)- 100g seasoned dried monkfish jerky
- 1 Tbsp cooking oil
- 2 Tbsp soy sauce
- 2 Tbsp oligo-dang (oligosaccharide)
- 1 Tbsp ginger syrup
- 1 Tbsp mirin (cooking wine)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 4 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp jin-ganjang (Korean soy sauce)
- 2 Tbsp oligo-dang (oligosaccharide)
- 1 Tbsp maesil-cheong (green plum syrup)
- 1 Tbsp minced garlic
- 1 Tbsp ginger syrup
- 2 Tbsp mirin (cooking wine)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Monkfish Jerky Soy Sauce Stir-Fry (for Kids)- 100g seasoned dried monkfish jerky
- 1 Tbsp cooking oil
- 2 Tbsp soy sauce
- 2 Tbsp oligo-dang (oligosaccharide)
- 1 Tbsp ginger syrup
- 1 Tbsp mirin (cooking wine)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp sesame seeds
Cooking Instructions
Step 1
First, tear the dried monkfish jerky into bite-sized pieces by hand. If you’re using nuts, pine nuts are a good choice for a softer texture. You can also finely chop walnuts or other nuts to your preference.
Step 2
Heat 1 tablespoon of cooking oil in a frying pan. Before turning on the heat, add all the sauce ingredients: 4 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of oligo-dang, 1 tablespoon of maesil-cheong, 1 tablespoon of minced garlic, 1 tablespoon of ginger syrup, and 2 tablespoons of mirin.
Step 3
Turn the heat to low and stir gently until the sauce ingredients are well combined. Once the sauce begins to simmer slightly, reduce the heat to the absolute lowest setting. Add the torn monkfish jerky and stir-fry quickly. Be careful not to let the sauce burn or dry out. Since the sauce is already heated, the residual heat will be enough to cook the jerky. This method also helps keep the dried side dish soft even after it cools down.
Step 4
Turn off the heat. Add the pine nuts, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds. Give it a final toss. Your spicy and sweet stir-fried dried monkfish jerky is now complete! It looks glossy and appetizing, making your mouth water already.
Step 5
I expected some sauce to be left over, but the monkfish jerky absorbed it all! It tasted incredibly flavorful with surprisingly little leftover sauce. The seasoning infused beautifully.
Step 6
This is the finished spicy and sweet gochujang stir-fried dried monkfish jerky. It’s a fantastic side dish that looks and tastes amazing.
Step 7
Next, let’s make the soy sauce stir-fried monkfish jerky, perfect for kids. The ingredients and cooking method are the same as the gochujang version, just with different sauces. You’ll need: 100g seasoned dried monkfish jerky, 1 tablespoon cooking oil, 2 tablespoons soy sauce, 2 tablespoons oligo-dang, 1 tablespoon ginger syrup, 1 tablespoon mirin, 1 teaspoon minced garlic, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds.
Step 8
For the soy sauce version, heat the soy sauce mixture in the pan over low heat. Once simmering, reduce the heat to very low and quickly stir-fry the monkfish jerky. The key is to stir-fry quickly to prevent the sauce from burning.
Step 9
My children aren’t big fans of walnuts, so I finely chopped some and added them to this version. I chopped them into small pieces so they would be easily eaten, while still adding a pleasant texture and look.
Step 10
Even though my kids don’t usually enjoy traditional stir-fried dried squid (jinjamyi bokkeum), they absolutely loved this soy sauce monkfish jerky. The sweet and savory flavor seems to be a hit with children.
Step 11
And there you have it – a ‘half-and-half’ monkfish jerky stir-fry! Just like a half-and-half chicken order, we have both the gochujang and soy sauce versions, so everyone in the family can enjoy their favorite. These make for a very satisfying side dish!
