Korean Steamed Monkfish Stomach

Quick answer

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

About this dish

Baegoppae jjim is a Korean steamed dish made with monkfish stomach, prized specifically for the dense, springy chew that sets internal organs apart from ordinary fish flesh.

Before cooking, the stomach pieces are scrubbed with salt and flour to eliminate any fishy odor, then cut to bite size. A seasoning paste of gochugaru, soy sauce, minced garlic, and ginger juice coats each piece thoroughly; a ten-minute marinade lets the flavors penetrate. The seasoned stomach goes into a covered pot with only a small amount of water and cooks over medium heat for fifteen minutes. As the liquid reduces, the sauce thickens into a concentrated, lacquer-like coating on every surface. Water dropwort (minari) is stirred in during the final minute, contributing a herbal fragrance that lifts the heavy spice. The defining quality is textural: each piece demands deliberate, repeated chewing, and with each chew the spicy-savory glaze releases its flavor in waves. Unlike the whole monkfish version, this dish foregrounds the uniquely elastic stomach tissue, making it a specialty order at Korean seafood restaurants rather than an everyday dish.

Ingredients (2 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Heat

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

Finish

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

Season

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Baegoppae jjim emphasizes the bouncy, springy texture of monkfish stomach in a steam cook.
Finish cue: Let the sauce stand briefly so the chili flakes hydrate and coat the stomach more evenly.