Spicy and Refreshing Monkfish Stew (Agujjim Tang)
Easy Homemade Spicy Monkfish Stew Recipe: How to Make Delicious Agujjim Tang with Market-Bought Monkfish
Whenever I saw pre-portioned monkfish at the supermarket, I always wondered how to cook it at home. Since making monkfish casserole (Agujjim) can be complex, I decided to experiment with a spicy stew version. To my delight, the resulting soup was so refreshing and savory that I found myself making it several times! This recipe is a delightful and surprisingly easy way to enjoy the complex flavors of monkfish at home.
Main Ingredients- 1 whole pre-portioned monkfish
- 1 Tbsp coarse salt (for pre-seasoning)
- 1 Tbsp vinegar (for pre-seasoning)
- 300g Korean radish (mul), thinly sliced
- 100g soybean sprouts (kongnamul), washed
- 1/2 pack enoki mushrooms, trimmed and separated
- 1 bunch crown daisy (ssukgat), washed
- 1.2L water (for broth)
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes, for spiciness)
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (myeolchi aekjeot, for umami)
- 2 Tbsp soup soy sauce (gukganjang, for clean flavor)
- Pinch of black pepper
- 3 Tbsp gochugaru (Korean chili flakes, for spiciness)
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (myeolchi aekjeot, for umami)
- 2 Tbsp soup soy sauce (gukganjang, for clean flavor)
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the pre-portioned monkfish thoroughly under cold running water. This initial step helps to remove any fishy odor.
Step 2
Place the rinsed monkfish in a bowl. Add 1 tablespoon of coarse salt and 1 tablespoon of vinegar. Pour in enough water to cover the monkfish completely. Let it soak for 15 minutes. This process helps to firm up the monkfish flesh and remove impurities. After 15 minutes, rinse the monkfish again under cold water and drain thoroughly, patting it dry with paper towels.
Step 3
Now, let’s prepare the broth base. Slice the Korean radish (mul) thinly, about 0.3cm thick. In a pot, add 1.2 liters of water and the sliced radish. Bring to a rolling boil over high heat. Tip: For a richer, more refreshing broth, you can add dried anchovies or kelp during this boiling stage, and remove them before adding other ingredients.
Step 4
Once the radish becomes translucent and tender, add the pre-seasoned monkfish and all the seasoning ingredients (gochugaru, minced garlic, fish sauce, soup soy sauce, and black pepper) to the pot. Stir everything together well. If you find making the seasoning paste cumbersome, using a store-bought spicy stew paste is a convenient alternative.
Step 5
With the monkfish and seasonings added, continue to boil over high heat for about 10 minutes, or until the monkfish is cooked through. Once the monkfish is nearly done, add the washed soybean sprouts and simmer for a few more minutes until the sprouts are tender-crisp. Taste the broth and adjust the seasoning with salt if needed. For extra heat, you can add chopped Korean chili peppers (cheongyang peppers); for added sweetness and depth, sliced onion or green onion can be added according to your preference.
Step 6
Finally, garnish the stew with fresh crown daisy and enoki mushrooms. These are added at the very end to maintain their texture and flavor. The fragrant crown daisy and slightly chewy enoki mushrooms add a lovely finish. And there you have it – a perfectly spicy and refreshing monkfish stew, ready to be enjoyed! Serve hot and savor every spoonful.
