Korean Steamed Monkfish Stomach

Name: Korean Steamed Monkfish Stomach
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: monkfish stomach 450 g; water dropwort 80 g; onion 0.5 ea; Korean chili flakes 2 tbsp; soy sauce 1.5 tbsp; minced garlic 1 tbsp; ginger juice 0.5 tsp; water 120 ml

Quick answer

Total time: 45 min
Level: Hard
Servings: 2 servings
Ingredients: 8

About this dish

Monkfish stomach has a dense, springy chew that ordinary fish fillet lacks, and each bite releases more of the spicy-savory glaze.

Most of the work is in the cleaning: if the slime is not scrubbed off with salt and flour, the blanching water smells strong and so does the dish. With only a little water in the pot, the gochugaru sauce reduces to a thick red coating.

Ingredients

servings

IngredientAmount

onion½ ea

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Instructions

6 steps

1

Scrub 450 g monkfish stomach inside and out with salt and flour, then rinse well under running water.

Remove as much slime as possible, because any residue can make the odor stronger during blanching.
2

Bring a pot of water to a full boil, add the stomach, and blanch for only 2 minutes.

When the edges tighten and curl slightly, drain, rinse with cold water, and let it drip dry.
3

Cut the blanched stomach into 3-4 cm pieces so it cooks evenly and stays easy to chew.

Slice half an onion into thick strips, then cut 80 g water dropwort into 5 cm lengths for the finish.
4

Mix 2 tbsp gochugaru, 1.5 tbsp soy sauce, 1 tbsp minced garlic, 1/2 tsp ginger juice, and 120 ml water.

Let the sauce stand briefly so the chili flakes hydrate and coat the stomach more evenly.
5

Put the stomach and onion in a pot, add the sauce, and toss until every piece is coated.

Cover and cook over medium heat for 12 minutes, stirring once halfway to prevent scorching on the bottom.
6

When the sauce thickens and clings red to the stomach pieces, add the water dropwort.

Cover and steam for just 2-3 minutes more, then serve while the minari still smells fresh and stays lightly crisp.