Choi Kang-rok's Agwi Jjim-guk
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.
Ingredients needed 2 servings
Recipe
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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