Korean Monkfish Spicy Stew
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
This monkfish stew lands between a clear soup and a heavily seasoned jjigae, with a cloudier, bolder broth than either and large pieces of firm fish.
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A small spoonful of doenjang tames the fish's odor, and gelatin from under the monkfish skin melts into the pot and thickens the broth with no starch.
Ingredients
Instructions
- 1
Clean 500g of monkfish under running water to remove impurities and slice 220g of Korean radish into large, flat pieces about 0.5cm thick.
- 2
Pour 1200ml of water into a pot with the sliced radish, bring to a boil over high heat, and simmer for 10 minutes to extract a sweet base.
- 3
Mix 1.5 tbsp of chili flakes, 0.5 tbsp of doenjang, and 1 tbsp of minced garlic into the broth, ensuring the paste dissolves to neutralize any fishy odors.
- 4
Add the monkfish and simmer on medium heat for 10 minutes, allowing the gelatin from the skin to thicken the broth naturally while keeping the meat firm.
- 5
Incorporate 150g of bean sprouts and cook for 5 more minutes with the lid open to maintain a crunchy texture that contrasts with the soft monkfish.
- 6
Add 70g of water dropwort cut into 5cm pieces and simmer for 2 minutes until just wilted, allowing its unique herbal fragrance to permeate the spicy broth.
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