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Modu Recipe

Yoon Joomo's Miduduk Monkfish Suyuk

A light seafood suyuk featuring monkfish, innards, miduduk, and vegetables blanched in order in water subtly scented with doenjang, then arranged generously on a platter.

Ingredients needed 3 servings

Recipe

Cooking tips

  • If the seawater inside the miduduk is left in, it can become too salty, so score them and squeeze out the seawater and green innards.
  • Add the soybean sprouts last after blanching all other vegetables to prevent their strong aroma from overpowering the broth.
  • Monkfish liver can become tough if overcooked, so remove it first when tender, using about 5 minutes as a guide.
  • Use only a small amount of doenjang and minced garlic to add a subtle aroma to the broth, and adjust the seasoning with salt if needed.

Recommended for

  • Those who want to enjoy a light and refreshing seafood suyuk at home.
  • Those who want to pair a clean doenjang-scented drinking snack with a mild alcoholic beverage.
  • Those who want to enjoy the contrasting textures of fresh monkfish and miduduk together.

Shop ingredients on Coupang(Ad)

monkfishmiduduksoybean sproutsminarithread scallionsenoki mushroomsking oyster mushroomminced garlicdoenjang

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