Korean Monkfish Soup (Spicy Southern Coastal Fish Broth)
Agwi-tang is the soup version of Korea's monkfish preparations, originating from the fishing villages along the southern coast where monkfish - called agwi or agu depending on dialect - is landed fresh. Unlike braised or stir-fried monkfish dishes, the tang form prioritizes a clear, brothy base built on anchovy stock. Radish simmers first for eight minutes, sweetening the liquid before the monkfish enters. The fish cooks gently at medium heat, its collagen dissolving into the broth and giving it body. Bean sprouts go in last, contributing a clean crunch that contrasts the soft fish flesh. A final addition of sliced green onion and a punch of gochugaru turns the broth a hazy red. This is hangover food in Korea's coastal towns - hot, spicy, and restorative, traditionally served steaming at dawn markets.
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Instructions
- 1
Rinse monkfish and pat dry.
- 2
Boil radish in stock for 8 minutes.
- 3
Add monkfish and simmer over medium heat for 10 minutes.
- 4
Add chili flakes and garlic, then bean sprouts; cook 8 more minutes.
- 5
Add green onion, adjust seasoning, and serve immediately.
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Nutrition (per serving)
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