Yoon Yi-ryeon's Braised Spicy Monkfish (Agujjim)

Cooking tips 💡

• Sea salt is essential in braised spicy monkfish to achieve a clean and refreshing taste.
• Do not cook domestic monkfish for too long, as the flesh can melt away; keep the cooking time short.
• If there is too much liquid at the end, sprinkle some gochugaru on top to adjust the consistency.
• Soybean sprouts for braised spicy monkfish can be found at traditional markets and do not wilt easily even with prolonged cooking.

Recommended for 🙋

• ⭐Those who want to cook a generous braised spicy monkfish at home that rivals restaurant quality.
• ⭐Those preparing seafood dishes for entertaining guests or as a special weekend meal.
• ⭐Those who enjoy the combination of crunchy soybean sprouts, chewy monkfish, and a spicy, thick sauce.