Shin Dong-min's Monkfish Liver Dish
A premium monkfish liver (ankimo) dish that completely eliminates fishy odor using the chef's secret low-temperature cooking method, maximizing a buttery, smooth flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Temperature control is crucial for this dish. If the temperature is too high, the liver will become tough and dry; maintaining a steady 80°C ensures a melt-in-your-mouth soft texture.
- Handle the ingredients very gently, as they are extremely delicate and prone to breaking. Be thorough in the blood removal step to prevent any off-flavors.
Recommended for
- Those who want to recreate fine-dining level japanese cuisine at home.
- Those who wish to fully enjoy the rich, creamy flavor and silky texture unique to monkfish liver.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Choi Kang-rok's Agwigan Yori
- Jung Ho-young's Monkfish Liver Canapé
- Yoon Joomo's Miduduk Monkfish Suyuk
- Choi Kang-rok's Agwi Jjim-guk
- Ttukdak Hyung's 3 Dishes Using Costco Flank Steak
- Ttukdak Hyung's Spicy Beef Short Ribs with Fire Chicken Sauce Solo Cooking
- Fabri's Michelin Shrimp Bisque Cooking
- Shin Dong-min's Seasonal Gizzard Shad Quick Pickle Recipe
- Kim Dae-seok's Hairtail Stew
- Aha Bujang's Braised Monkfish (Agujjim)
