Choi Kang-rok's Agwigan Yori
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.
Ingredients needed 2 servings
Recipe
Cooking tips
- When cooking monkfish liver, maintaining a temperature of 85°C, rather than 80°C or 90°C, yields the softest and most moist texture.
- When placing it in the mold and pressing, ensure it's firmly pressed with a heavy stone for a dense, tight, and beautiful cross-section when sliced.
- Using plump monkfish liver from winter will allow you to experience a much richer and creamier flavor.
- The seeds of the plums served with the dish can be inconvenient to eat, so it's best to inform guests beforehand or remove them before serving.
Recommended for
- Those who want to taste a soft and rich ankimo (monkfish liver) dish in a unique style.
- Those interested in Japanese cooking methods that maximize texture through precise temperature control.
- Those considering a first appetizer for a course meal or a luxurious sul-anju menu that stands out from the usual.
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