Choi Kang-rok's Agwi Jjim-guk

Name: Choi Kang-rok's Agwi Jjim-guk
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Prepared monkfish, appropriate amount (including stomach, tail meat, etc.); Salt (sea salt) a pinch; Generous amount of sake; A little water; Plenty of green onion; 1 piece of butter; Sour sauce (ponzu sauce, etc.), appropriate amount

Monkfish is salted to remove its fishy odor, then simmered in sake and water until the liquid is reduced. Green onions and butter are added to enhance the flavor, creating a Japanese-style braised monkfish dish with a salty broth.

25 min Difficulty Normal drinking snack

Main ingredients

MonkfishSakeGreen onionButter

Ingredients needed 2 servings

Prepared monkfish, appropriate amount (including stomach, tail meat, etc.)
Salt (sea salt) a pinch
Generous amount of sake

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A little water

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Sour sauce (ponzu sauce, etc.), appropriate amount

Recipe

Cut the monkfish parts to be used for cooking, such as the stomach and tail meat, into bite-sized pieces and prepare them.
Evenly sprinkle salt over the prepared monkfish and let it sit for a while. This process removes the fishy juices and firms up the flesh.
Place the salted monkfish in a pot and pour in enough sake (alcohol) to generously cover the monkfish.
Add a little water to help evaporate the fishy smell, then bring to a boil over high heat to let the alcohol aroma dissipate.
Once the broth boils, taste and add more salt to adjust the overall seasoning to a savory level.
Chop the green onions into large pieces and add them generously to the pot, then simmer together. Do not overcook the green onions; they should remain slightly crisp.
When the broth has reduced to a simmer, add a piece of butter and let it melt, adding deep flavor and umami to the broth.
Arrange the finished dish attractively in a bowl. When eating, dip the pieces in a sour sauce (such as soy sauce with vinegar or ponzu sauce).

Cut the monkfish into pieces, sprinkle with salt, and drain to remove fishy liquid.
Place monkfish, sake, water, and salt in a pot and simmer until reduced. Add plenty of green onions.
Melt in a piece of butter for added flavor, and serve with a sour dipping sauce to complete.

Cooking tips

Salting the monkfish to dehydrate it reduces the fishy smell and firms up the flesh.
This dish is closer to a simmered dish than a soup, so be careful not to use too much sake and water.
The seasoning can be quite strong, so dipping it in a sour sauce like lemon juice or ponzu sauce will neutralize the saltiness and make it much smoother.
The green onions are best when they are still slightly crisp, not completely softened.

Recommended for

Those who want to try a new and light monkfish dish instead of the usual red-spiced monkfish stew.
Those who prefer Japanese-style appetizers with the deep umami flavor created by sake and butter.
Alcohol enthusiasts who want to fully enjoy the unique texture of various monkfish parts.

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Choi Kang-rok's Agwi Jjim-guk

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Ingredients needed 🛒2 servings