Korean Monkfish Spicy Stew
Bold, spicy, and deeply savory -- this Korean monkfish stew delivers a thick, gochugaru-laced broth with chunks of gelatinous monkfish, crunchy bean sprouts, and fragrant minari. Radish cooks first in plain water, building a sweet base. Gochugaru and a small amount of doenjang are stirred in - the doenjang quietly neutralizes any fishiness while adding a fermented undertone the radish absorbs. The monkfish simmers until just cooked through, its gelatinous flesh holding together in large pieces. Bean sprouts add crunch and volume, and water dropwort - minari - enters last, wilting in the residual heat with its distinctive herbal fragrance. The broth is cloudier and thicker than a clear tang, with enough substance to eat as a main course. On a cold evening, this stew with a bowl of rice constitutes a complete and warming meal.
Adjust Servings
Instructions
- 1
Clean monkfish well and cut radish into large chunks.
- 2
Boil radish in water for 10 minutes to draw sweetness.
- 3
Dissolve chili flakes, doenjang, and garlic into the broth.
- 4
Add monkfish and simmer for 10 minutes on medium heat.
- 5
Add bean sprouts and cook 5 more minutes.
- 6
Finish with water dropwort and simmer for 2 minutes.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
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.
Korean Pacific Saury Stew
Kkongchi jjigae is a budget-friendly Korean stew built around a single can of saury, making it one of the simplest jjigae to prepare. Korean radish and onion simmer alongside the fish, soaking up its bold, oily flavor. A half-tablespoon of doenjang tames any fishiness while adding fermented depth, and gochugaru brings the characteristic spicy kick. With everyday pantry staples and minimal prep, this stew delivers a full-flavored meal in under 30 minutes.
Korean Mild Puffer Fish Stew
This clear-broth stew features puffer fish fillet simmered with Korean radish, bean sprouts, and water dropwort. The fish yields a firm, delicate bite, while the radish slowly releases its sweetness into the soup soy sauce-seasoned broth. Finished with fragrant water dropwort and green onion, it is a light yet restorative dish traditionally enjoyed as a hangover remedy.
Korean Spicy Braised Monkfish
Agu-jjim is a signature dish of Masan, a port city in Korea's Gyeongsang-do province, where monkfish has been landed and cooked in spicy preparations for generations. The dish involves braising monkfish pieces over high heat with a thick layer of bean sprouts, all drenched in a paste of gochugaru, gochujang, soy sauce, and garlic. The monkfish flesh, which has a firm, gelatinous texture unlike any other white fish, absorbs the fiery red seasoning while the bean sprouts release enough moisture to create a natural braising liquid. Water dropwort - minari - goes in at the very end, contributing a celery-like herbal note that cuts through the heavy chili-garlic coating. Traditionally served communal-style on a large platter, agu-jjim is a staple of Korean drinking gatherings where the bold spice demands cold beer or soju.
Korean Cod and Radish Soup
Daegu mu-tang is a Korean cod and radish soup where the radish simmers first in anchovy broth for eight minutes, drawing out its natural sweetness before the fish goes in. Cod fillets are marinated briefly in rice wine to neutralize any fishiness, then cooked gently for six minutes - stirring must be minimal to keep the flesh in large, intact pieces. The finished broth is remarkably clear and light because cod carries very little fat, and the radish sweetness merges with the fish's mild umami to create a clean, layered flavor. Crown daisy added in the final thirty seconds releases a sharp herbal fragrance that lifts the entire bowl.
Maeuntang (Spicy White Fish Radish Stew)
Maeuntang is a spicy Korean fish soup that uses white-fleshed fish such as cod or frozen pollock as its centerpiece. The fish is salted for ten minutes beforehand to firm the flesh and draw out impurities, while radish simmers in water to create a clean, sweet base. Gochujang, gochugaru, soup soy sauce, and garlic are stirred into the broth, and the fish and tofu are added together and cooked for ten minutes without flipping, using ladled broth to cook the top side evenly. Zucchini, green onion, and cheongyang chili are added in the final three minutes for color and crunch.