Choi Kang-rok's Monkfish Doenjang Pot

Cooking tips 💡

• Thoroughly cook the monkfish stomach and skin parts to eliminate any fishy odor and fully enjoy their pleasant chewy texture.
• Meticulously remove blood from the liver's blood vessels and the thin membrane for a clean taste and to preserve the unique, rich, and distinct flavor when steamed.
• When mixing the steamed liver into the broth, use a sieve with different mesh sizes and mash multiple times to evenly distribute the smooth umami flavor throughout the broth.

Recommended for 🙋

• ⭐Those who want to try their hand at the refined and deep Japanese-style broth dishes characteristic of Chef Choi Kang-rok.
• ⭐Those who desire a special nourishing hot pot where the rich and savory flavor of monkfish liver (ankimo) is generously infused.
• ⭐Advanced cooks who want to meticulously experience the contrast of diverse textures from different parts, going beyond a simple fish stew.