Spicy and Savory Monkfish Stew (A-gwi Jjim)
[One Pan Wonder] Spicy Monkfish Stew: This is the taste we crave!
We received 2kg of fresh monkfish and enjoyed a delicious clear monkfish soup. Now, let’s use the leftover monkfish to make a wonderfully spicy and flavorful monkfish stew. It’s perfect for a satisfying meal.
Main Ingredients- 1kg Fresh Monkfish (cleaned and prepared)
- 300g Bean Sprouts
- 50g Korean Parsley (Minari)
- 1 Large Leek
- 2 Korean Green Chilies (Cheongyang peppers)
Spicy Monkfish Stew Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Maesil Extract (Plum extract)
- 1 Tbsp Mirin (Rice wine)
- 1/2 tsp Ginger Powder
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Sweet Rice Flour (Chapssal garu)
- 3 Tbsp Water
- 2 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Maesil Extract (Plum extract)
- 1 Tbsp Mirin (Rice wine)
- 1/2 tsp Ginger Powder
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Sweet Rice Flour (Chapssal garu)
- 3 Tbsp Water
Cooking Instructions
Step 1
We’ll use the bean sprouts as they are, without removing the heads. Blanch them briefly in boiling water to keep them crisp. Be careful not to overcook, or they will become mushy.
Step 2
Rinse the prepared monkfish under running water to remove any impurities and set aside.
Step 3
Let’s make a foolproof, delicious seasoning for the monkfish stew! In a bowl, combine 2 Tbsp Gochujang, 2.5 Tbsp fine Gochugaru, 1 Tbsp Guk-ganjang, 1 Tbsp Maesil Extract, 1 Tbsp Mirin, 1/2 tsp Ginger Powder, and 1.5 Tbsp Minced Garlic. Finely chop one Cheongyang pepper and add about 1/2 Tbsp. Mix everything well. Making the seasoning in advance helps the flavors meld beautifully.
Step 4
Rinse the blanched bean sprouts under cold running water to cool them down, then drain well. This step ensures the bean sprouts remain extra crunchy.
Step 5
In the same water used to blanch the bean sprouts, add the prepared monkfish and blanch it very briefly, just until the outside is cooked. Avoid overcooking the monkfish, as it can become tough.
Step 6
Drain the lightly blanched monkfish and toss it with the prepared seasoning mixture. Let it marinate for a short while to allow the flavors to penetrate the fish.
Step 7
Now, let’s stir-fry everything. Place the seasoned monkfish in a pan over medium heat. Stir gently and continuously to ensure the fish cooks evenly. It’s important to stir frequently to prevent the seasoning from burning.
Step 8
When the monkfish is almost cooked through, add the blanched bean sprouts to the pan. Gently mix them with the monkfish and continue to cook. Ensure the bean sprouts are well coated with the monkfish stew seasoning.
Step 9
Add the roughly chopped leeks and stir-fry for another minute. The aromatic leeks will enhance the overall flavor of the dish.
Step 10
Prepare a slurry by mixing 3 Tbsp Sweet Rice Flour with 3 Tbsp Water. Pour this slurry into the pan. Stir as the sauce thickens and becomes glossy. Cook until it reaches your desired consistency.
Step 11
Finally, add the fresh Korean parsley (minari) and give it a gentle mix before turning off the heat. Cooking the minari briefly preserves its fresh aroma. Once all ingredients are well combined, your delicious monkfish stew is ready!
Step 12
Serve generously in a dish and drizzle with a touch of sesame oil for an added nutty aroma. Enjoy your flavorful monkfish stew with a side of warm rice!
