Chewy and Delicious Semi-Dried Monkfish Stew (Agwijjim)
Chewy and Delicious Semi-Dried Monkfish Stew (Agwijjim)
How to Make Semi-Dried Monkfish Stew at Home That Rivals Restaurant Quality
For those who love fresh seafood dishes from the sea, here’s a recipe for ‘Semi-Dried Monkfish Stew’ that offers a taste comparable to professional restaurants, right in your own home. Using semi-dried monkfish results in a wonderfully chewy and slightly firm texture, perfectly complemented by a generous amount of vegetables and a spicy-sweet sauce that makes it an irresistible dish. Enjoy this special monkfish stew, which I loved sharing with my siblings, conveniently prepared by you!
Main Ingredients- 1 pack Semi-dried monkfish
- 200g Bean sprouts
- A little Cabbage
- 1/2 bunch Korean parsley (Minari)
- 1 stalk Green onion
- 1 Cheongyang chili pepper
- 1 Red chili pepper
- 1 small Onion
- 20 leaves Perilla leaves
Seasoning and Other Ingredients- 5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Fish sauce (or Tuna extract)
- 2 Tbsp Minced garlic
- 1 pinch Ginger powder
- 2 cups Broth (e.g., anchovy-kelp broth)
- 2 Tbsp Cooking wine (Mirin)
- 3 Tbsp Rice wine (Cheongju)
- 2 Tbsp Cornstarch
- 3 Tbsp Water
- 5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Fish sauce (or Tuna extract)
- 2 Tbsp Minced garlic
- 1 pinch Ginger powder
- 2 cups Broth (e.g., anchovy-kelp broth)
- 2 Tbsp Cooking wine (Mirin)
- 3 Tbsp Rice wine (Cheongju)
- 2 Tbsp Cornstarch
- 3 Tbsp Water
Cooking Instructions
Step 1
Gently rinse the semi-dried monkfish under cool running water and drain. Avoid rinsing for too long, as it can diminish the flavor.
Step 2
Prepare the bean sprouts by trimming off the roots and tips for a cleaner presentation. Cut the green onion into 5cm lengths. Chop the Korean parsley into similar-sized pieces. Slice the red and Cheongyang chili peppers diagonally to add a spicy kick, and coarsely julienne the onion. Wash the perilla leaves and cut them into quarters.
Step 3
Prepare 2 cups of rich broth, perhaps using anchovies and kelp. In a bowl, combine the gochugaru, soy sauce, fish sauce, minced garlic, ginger powder, cooking wine, and rice wine, mixing well to create the seasoning paste. Mix cornstarch with water to create a slurry for thickening.
Step 4
Bring a pot of water to a rolling boil. Add the monkfish and blanch for about 1-2 minutes until it just starts to cook. Immediately remove the monkfish, rinse it under cold water to wash away any excess oil, and drain it well in a colander.
Step 5
Place the blanched monkfish in a wide pan or pot. Add half of the prepared seasoning paste and pour in the 2 cups of broth. Bring to a simmer over medium heat and cook until the monkfish is mostly done.
Step 6
When the monkfish is nearly cooked, add the trimmed bean sprouts. Cover the pot and cook for about 3-4 minutes until the bean sprouts are crisp-tender. Once the bean sprouts are cooked, add the prepared green onion, onion, chili peppers, and Korean parsley. Pour in the remaining seasoning paste and mix everything gently. Stir-fry briefly to combine. Lastly, gradually pour in the cornstarch slurry while stirring to achieve your desired sauce consistency. Turn off the heat and stir in sesame oil and sesame seeds for a final touch of flavor. Your spicy and delicious monkfish stew is ready!
Step 7
Transfer the finished monkfish stew to a serving dish, arranging it attractively. Sprinkle with toasted sesame seeds for a visually appealing and flavorful garnish.
Step 8
Often, when dining out for agwijjim, you find more bean sprouts and vegetables than monkfish, which can be a bit disappointing. However, making it at home allows you to generously include as much fresh, chewy monkfish as you like, leading to much higher satisfaction. Homemade monkfish stew will be a fantastic meal, just as good as any restaurant’s!
Step 9
Unlike stews made with fresh monkfish, this semi-dried version offers a wonderfully chewy and firm texture that is truly delightful. The rich, savory flavor that emerges with each bite of the semi-dried monkfish gives it a unique charm, making it an addictively delicious dish that you’ll want to make again and again. Enjoy this incredibly tasty monkfish stew with this recipe!
