Choi Kang-rok's Agwigan Yori

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.