Spicy and Refreshing Monkfish Stew (Agwi-tang)
A Delectable Monkfish Stew with a Spicy and Clear Broth
On a cold winter day, there’s nothing better than a steaming bowl of Agwi-tang! This monkfish stew features a wonderfully spicy and refreshing broth, packed with tender monkfish and crisp vegetables. It’s a hearty and comforting dish that’s perfect for warding off the chill. Follow these easy steps to create this delightful Korean classic.
Main Ingredients
- 1kg prepared monkfish (cleaned and cut)
- A small piece of Korean radish (for a refreshing broth)
- 200g soybean sprouts (adds crispness and freshness)
- 1 stalk of green onion (for aromatic flavor)
- 1 pack of enoki mushrooms (for a tender texture)
Seasoning
- 3 Tbsp soy sauce for soup (for a deep umami flavor)
- 1 Tbsp red pepper flakes (for spiciness)
- 1 Tbsp minced garlic (enhances the aroma)
- 1/3 Tbsp ginger juice (removes fishy smell and adds cleanness)
- 3 Tbsp soy sauce for soup (for a deep umami flavor)
- 1 Tbsp red pepper flakes (for spiciness)
- 1 Tbsp minced garlic (enhances the aroma)
- 1/3 Tbsp ginger juice (removes fishy smell and adds cleanness)
Cooking Instructions
Step 1
Begin with your prepared monkfish. Rinse it thoroughly under cold running water to ensure it’s clean. Drain it well and set aside. It’s important to wash the monkfish carefully to maintain its freshness.
Step 2
Slice the Korean radish into bite-sized pieces (about 0.5cm thick, ‘nabak-style’). In a pot, combine the sliced radish and soybean sprouts. Add enough water to cover them. Cover the pot and bring to a boil over high heat. This step helps to extract the refreshing flavors from the radish and sprouts. Let it simmer for about 5-7 minutes.
Step 3
While the radish and sprouts are boiling, prepare the seasoning. In a small bowl, mix together 3 tablespoons of soy sauce for soup, 1 tablespoon of red pepper flakes, 1 tablespoon of minced garlic, and 1/3 tablespoon of ginger juice. Stir well until combined. Preparing the seasoning in advance makes the cooking process smoother.
Step 4
Once the broth has a good flavor from the radish and sprouts, carefully add the prepared monkfish to the pot. Bring it back to a boil over high heat and cook the monkfish until it’s done. Be careful not to overcook the monkfish, as it can become mushy.
Step 5
As the stew comes to a rolling boil, skim off any foam that rises to the surface. This will ensure a clearer and cleaner broth. Then, add all of the prepared seasoning mixture to the pot and stir gently to distribute the flavors evenly.
Step 6
Finally, add a generous amount of diagonally sliced green onion and the enoki mushrooms. Let the stew simmer for a few more minutes until the green onions and mushrooms are tender. This final simmer allows all the flavors to meld beautifully.
Step 7
Your delicious Agwi-tang is ready! This spicy and refreshing monkfish stew is the perfect meal to enjoy on a chilly day, especially with a side of warm rice. Enjoy a comforting and delightful meal tonight!
