Kim Dae-seok's Stir-Fried Dried Monkfish Strips
A delicious side dish made by quickly stir-frying marinated dried monkfish strips in a rich, buttery, spicy-sweet gochujang sauce, resulting in tender and chewy texture.
Ingredients needed 3 servings
Recipe
Cooking tips
- Since dried monkfish strips are naturally salty and slightly sweet, skip sugar entirely and use corn syrup alone to adjust sweetness and add shine.
- Avoid high heat at the end, as the syrup and gochujang in the sauce can easily burn and become bitter, so always stir-fry quickly over low heat.
- Any fins or hard shell parts left in will remain tough even after cooking, so be sure to remove them thoroughly during prep.
Recommended for
- Those who want to try something different from regular squid stir-fry and enjoy unique dry side dishes.
- People who prefer soft, non-chewy textures in dry snacks or side dishes.
- Beginners looking for a simple, foolproof, and tasty side dish that can be made in just 5 minutes.
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