Korean Monkfish Soup (Spicy Southern Coastal Fish Broth)
Boil the radish chunks in 1.5 L anchovy stock for 8 minutes, until the edges look slightly translucent, then add the monkfish and cook at medium heat for about 10 minutes. Avoid a hard boil and aggressive stirring, because the flesh can break apart. Stir in the chili flakes and garlic, add the bean sprouts and simmer uncovered for 6 to 8 minutes so they stay crisp, then give the green onion 1 more minute.
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
This is the spicy monkfish soup Koreans go looking for the morning after, made at home.
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Monkfish flesh is soft and breaks apart easily, so once it is in the pot it barely gets stirred. If you can get the liver, adding it separately makes the broth deeper.
Ingredients
Instructions
- 1
Rinse 500 g monkfish briefly under cold water, cut it into serving pieces, and pat it dry well.
If the smell is strong, coat it with 1 tablespoon cheongju and let it sit for just 10 minutes.
- 2
Cut 150 g Korean radish into large chunks so it can sweeten the broth without breaking apart.
Slice 1 green onion on the diagonal, then rinse 100 g bean sprouts and drain them before cooking.
- 3
Put the radish into 1.5 L anchovy stock and bring it to a steady boil over medium heat.
Once it bubbles, cook for 8 minutes, until the edges look slightly translucent and the broth tastes sweeter.
- 4
Add the monkfish and keep the pot at medium heat for about 10 minutes.
Avoid a hard boil because the flesh can break apart; skim foam from the surface and do not stir aggressively.
- 5
Stir 1 tablespoon red chili flakes and 1 tablespoon minced garlic into the broth until the color spreads evenly.
Add the bean sprouts and simmer uncovered for 6 to 8 minutes so they stay crisp, not limp.
- 6
Add the sliced green onion and boil for only 1 more minute so it keeps some bite.
Taste the broth, adjust with salt or soup soy sauce if it is flat, then serve the soup hot.
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