Clear and Refreshing Monkfish Soup (Agutang)
Super Simple Clear Monkfish Soup Recipe
This is a simple and clear monkfish soup (Agutang) made with fresh monkfish received from a close neighbor. It’s perfect for when you have a bit too little monkfish for a spicy stir-fry (Agujjim) or when you simply want to enjoy a delicious, clear broth without many ingredients. The clean and refreshing taste of the broth is exceptional.
Main Ingredients- 1 Monkfish, prepared
- 3 cups Daikon radish (approx. 300g, thinly sliced)
- 1/2 Onion
- 3-4 Clams
- 1/2 block Firm Tofu
- A little Green onion
Broth and Seasoning- 1.5 liters Water (approx. 7.5 cups)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Minced garlic
- A pinch of Salt
- 1 Tbsp Vinegar
- 1.5 liters Water (approx. 7.5 cups)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Minced garlic
- A pinch of Salt
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
Gently rinse the prepared monkfish under running water to remove any residual blood. (Optional tip: Soaking it briefly in lightly salted water before rinsing can further help eliminate any fishy odor.) Removing blood is a crucial step for a clean taste in both meat and seafood dishes.
Step 2
Cut the daikon radish into 1.5cm cubes. In a pot, add 1.5 liters of water and the cubed radish. Bring to a boil and simmer until the radish is tender. (Tip: If you don’t have pre-made broth, adding a small piece of dried anchovy, kelp, and onion peels while boiling will add a much deeper and richer flavor to the broth.)
Step 3
Once the radish becomes translucent and tender, add the prepared monkfish to the pot. (Tip: If you added kelp earlier to help cook the radish, remove it before adding the monkfish to prevent the broth from becoming cloudy.)
Step 4
Dissolve 1/2 tablespoon of doenjang (Korean soybean paste) into the soup. Doenjang is excellent for removing any gamey flavors from seafood or meat. Skim off any foam that rises to the surface while simmering to ensure a clear and refreshing broth.
Step 5
When the monkfish is almost cooked, add the pre-purged clams. (Tip: Pre-purging and freezing clams allows for easy use whenever needed and is great for adding a refreshing taste to stews and soups.)
Step 6
Add the halved onion, diagonally sliced green onion, and minced garlic. Let it simmer for another moment. (Tip: Garlic significantly impacts the flavor, so adding it just before seasoning allows its aromatic qualities to shine through.)
Step 7
Season the soup with 1 tablespoon of soy sauce for soup (Guk-ganjang), and adjust with a pinch of salt if needed. Finally, add 1 tablespoon of vinegar for a boost of umami and a cleaner finish, completing your delicious monkfish soup.
