Clear and Refreshing Agujtang (Monkfish Stew) Recipe
A Light and Savory Monkfish Stew with a Clear Broth
I bought monkfish on sale and decided to make this comforting Agujtang, perfect for the chilly weather. The combination of savory monkfish, refreshing vegetables, and a clear, umami-rich broth is sure to please everyone, young and old.
Main Ingredients- 1 whole monkfish, cleaned
- 1/2 onion
- 1/2 bunch of crown daisy (minari)
- 1/2 small radish (daikon)
- 1/2 stalk of green onion
- 1 shiitake mushroom
- 1/2 bag of soybean sprouts (approx. 100g)
Broth Ingredients- 1 sheet of dried kelp (dashima, 10cm x 10cm)
- 5 dried anchovies (for broth)
- 5 dried small shrimp (for broth)
- 1 sheet of dried kelp (dashima, 10cm x 10cm)
- 5 dried anchovies (for broth)
- 5 dried small shrimp (for broth)
Cooking Instructions
Step 1
Prepare all the vegetables. Slice the onion thinly. Cut the radish into half-moon shapes (thinly sliced). Wash the crown daisy thoroughly and cut into 5cm lengths. Remove the stems from the shiitake mushroom and slice it thinly. Slice the green onion diagonally.
Step 2
Rinse the cleaned monkfish thoroughly under running water. Ensure any internal organs or fins are removed. Gently pat the fish dry with paper towels.
Step 3
Let’s make a delicious broth. Pour about 1.5 liters of water into a pot and add the kelp, dried shrimp, and dried anchovies. Bring to a boil over medium heat and simmer for 10 minutes. Remove the kelp, and continue simmering the other ingredients for another 5 minutes to extract a rich broth. Skim off any white foam that rises to the surface for a clearer broth. Remove all the broth ingredients.
Step 4
Once the clear broth is boiling, add the prepared monkfish. As the monkfish begins to cook, add the minced garlic, minced ginger, soup soy sauce, salt, and pepper to season the broth. Add the soybean sprouts at this stage.
Step 5
When the soybean sprouts have wilted slightly but are still crisp (about 3-5 minutes), add the sliced radish. Cook until the radish becomes translucent and tender. (If you wish to add napa cabbage, you can add it now with the radish or when the radish is halfway cooked. Napa cabbage is not included in this recipe but can be added.)
Step 6
Finally, add the diagonally sliced green onions and crown daisy, and simmer for another brief moment. Be careful not to overcook the crown daisy as it can lose its fragrance; simmer for only 1-2 minutes after adding. Once all ingredients are cooked and the flavors have melded beautifully, your Agujtang is ready! For a spicier kick, feel free to add some sliced Korean chili peppers.
