Choi Kang-rok's Agwigan Yori

Name: Choi Kang-rok's Agwigan Yori
Cook time: 90 min
Total time: 90 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Monkfish liver, appropriate amount; Pickled plums, a little; Slightly spicy stewed plum preserve, a little

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.

90 min Difficulty Hard drinking snack

Main ingredients

Monkfish liverPickled plums

Ingredients needed 2 servings

Monkfish liver, appropriate amount
Pickled plums, a little
Slightly spicy stewed plum preserve, a little

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Monkfish liver Pickled plums

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Recipe

Clean and trim the monkfish liver, removing the outer membrane and blood vessels.
Fill a terrine mold or a rectangular cooking mold tightly with the prepared monkfish liver.
Place a heavy stone or a pressing plate on top of the monkfish liver in the mold to apply weight and press it tightly.
Fill a pot with water and precisely maintain the temperature at approximately 85°C.
Gently poach the monkfish liver in 85°C water until cooked, ensuring its characteristic soft texture is preserved.
Once properly cooked, cool the monkfish liver sufficiently in the mold until it solidifies, then remove it.
Slice the tightly solidified monkfish liver into bite-sized pieces, showcasing its beautiful cross-section.
Arrange the monkfish liver neatly on a plate, and serve with pickled plums and spicy plum preserve as accompaniments.

Trim the monkfish liver, fill it into a mold, and press it firmly with a pressing stone.
Maintain the temperature at 85°C in warm water and gently poach until cooked.
Cool in the mold until firm, then slice into bite-sized pieces and serve with pickled plums.

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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Choi Kang-rok's Agwigan Yori

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Ingredients needed 🛒2 servings