Aromatic Monkfish and Sea Squirt Stew
Fragrant Monkfish Stew with Sea Squirt – A Delicious Home-Cooked Meal
Experience the delightful aroma and taste of this Monkfish and Sea Squirt Stew, perfectly seasoned with a savory and slightly spicy sauce. It’s a restaurant-quality dish you can easily recreate at home.
Main Ingredients- Monkfish (large, half) 700g
- Bean Sprouts 200g
- Water Parsley (Minari) 100g
- Sea Squirt (Mideruk) 100g
- Large Green Onion 1 stalk
- Anchovy Broth 2.5 cups
- Onion 1/2 medium
For Sautéing- Gochugaru Oil (Chili Oil) 3 Tbsp
- Toasted Sesame Seeds, a pinch
Seasoning Sauce- Red Pepper Flakes (Gochugaru) 5 Tbsp
- Korean Soup Soy Sauce (Gukganjang) 2 Tbsp
- Regular Soy Sauce (Jinganjjang) 1 Tbsp
- Minced Garlic 2 Tbsp
- Plum Extract (Maesilcheong) 2 Tbsp
- Plum Wine (or Mirin/Sake) 1 Tbsp
- Minced Ginger (approx. 1/2 tsp)
- Ground Black Pepper, a pinch
For Thickening (Starch Slurry)- Corn Starch (or Potato Starch) 2 Tbsp
- Water 4 Tbsp
- Gochugaru Oil (Chili Oil) 3 Tbsp
- Toasted Sesame Seeds, a pinch
Seasoning Sauce- Red Pepper Flakes (Gochugaru) 5 Tbsp
- Korean Soup Soy Sauce (Gukganjang) 2 Tbsp
- Regular Soy Sauce (Jinganjjang) 1 Tbsp
- Minced Garlic 2 Tbsp
- Plum Extract (Maesilcheong) 2 Tbsp
- Plum Wine (or Mirin/Sake) 1 Tbsp
- Minced Ginger (approx. 1/2 tsp)
- Ground Black Pepper, a pinch
For Thickening (Starch Slurry)- Corn Starch (or Potato Starch) 2 Tbsp
- Water 4 Tbsp
- Corn Starch (or Potato Starch) 2 Tbsp
- Water 4 Tbsp
Cooking Instructions
Step 1
Since we’re using regular bean sprouts, not the steaming variety, let’s blanch them first. Steaming-type bean sprouts can become tough if cooked too long, so we’ll add these later and just briefly mix them in. Cut the water parsley into approximately 5cm lengths.
Step 2
Cut the green onion into bite-sized pieces and slice the onion thinly. If you have chili peppers (green or red), slice them diagonally for color. Mix the prepared seasoning sauce and the starch slurry ingredients (starch powder and water) together in a separate bowl beforehand.
Step 3
Prepare the monkfish, which has been cleaned and kept chilled. Ensure it’s well-drained. Also, rinse the sea squirts clean. Draining them well in a colander beforehand will prevent excess water from making the stew too watery during cooking.
Step 4
Typically, monkfish is briefly blanched in boiling water with a bit of doenjang (soybean paste) or herbs to firm up the flesh and remove any fishy odors. However, today we’ll gently sauté it first. Heat a few spoonfuls of gochugaru oil in a pan over medium-high heat. Add the monkfish and lightly sauté until the surface turns white and is lightly cooked, about 3-5 minutes. Then, add the monkfish and sea squirts to the prepared anchovy broth, along with half of the seasoning sauce, and cook until the monkfish is done.
Step 5
Once the monkfish is cooked, add all the vegetables (blanched bean sprouts, water parsley, green onion, onion) and the remaining seasoning sauce. Mix everything evenly. As the vegetables cook, gradually pour in the prepared starch slurry while stirring quickly to thicken the sauce. Avoid pouring all at once, as this can create lumps. Sprinkle it in gradually and stir constantly for a smooth, thick consistency.
Step 6
And there you have it – a delicious Monkfish Stew! Sprinkle generously with toasted sesame seeds for the final touch. Eating out can be expensive, and restaurant portions are often too large for just two people. Making this at home is a satisfying and economical option. Enjoy this flavorful dish with your loved ones!
