A luxurious anju (snack/appetizer with alcohol) made by cooking monkfish liver at a gentle 85 degrees Celsius, solidified tightly by pressing it in a mold with a heavy stone instead of the traditional roll shape, and served with pickled plums.

A luxurious pot dish that maximizes the diverse textures of monkfish parts and achieves ultimate richness by melting steamed monkfish liver into a doenjang broth.