Korean Steamed Monkfish Stomach
Baegoppae jjim is a Korean steamed dish featuring monkfish stomach, valued for its uniquely chewy and springy texture that differs markedly from regular fish flesh. The monkfish stomach is scrubbed with salt and flour to remove any fishy odor, then cut into bite-sized pieces. A seasoning paste of gochugaru, soy sauce, minced garlic, and ginger juice coats the pieces, which marinate for ten minutes to absorb the flavors. The seasoned stomach is placed in a pot with a small amount of water, covered, and steamed at medium heat for fifteen minutes until the sauce reduces and forms a thick glaze on each piece. Water dropwort (minari) is added in the final minute for its herbal fragrance and crisp contrast against the chewy stomach. The texture is the defining feature: each piece requires several deliberate chews, during which the concentrated spicy-savory glaze releases its flavor gradually.
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Instructions
- 1
Rub monkfish stomach with coarse salt, rinse, and blanch for 2 minutes.
- 2
Cut into bite-size pieces and prep onion and water dropwort.
- 3
Mix chili flakes, soy sauce, garlic, ginger juice, and water for sauce.
- 4
Toss monkfish stomach and onion with sauce, then cook over medium heat for 12 minutes.
- 5
Add water dropwort and steam-braise 2–3 more minutes.
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