Refreshing and Deep Flavored Monkfish Stew (Mul-Migi Guk) with Seasonal Fish
Refreshing and Deep Flavored Monkfish Stew (Mul-Migi Guk) with Seasonal Fish
The Best Comforting Soup! A Refreshing and Spicy Monkfish Stew Recipe Made with Seasonal Fish
Craving a warm and comforting bowl of soup on a chilly day? Try this refreshing and deeply flavorful Monkfish Stew, made with plump, in-season monkfish. It’s so delicious, it’ll make you reach for an extra bowl of rice! This recipe is detailed to make it easy for beginners to follow.
Main Ingredients- 1 prepared Monkfish (Mul-Migi), about 500g
- 1/3 segment of Radish (Moo), about 150g
- 240g Bean Sprouts
- 1.5L Anchovy and Kelp Broth (Myeolchi Yuksu)
Seasonings & Aromatics- 1.5 Tbsp Soup Soy Sauce (Gukganjang)
- 1 Tbsp Coarse Sea Salt (for seasoning adjustment)
- 7 cloves Garlic, minced (about 2 Tbsp)
- 1 stalk Green Onion (Daepa)
- 3 Red or Cheongyang Peppers (adjust to your spice preference)
- 1.5 Tbsp Soup Soy Sauce (Gukganjang)
- 1 Tbsp Coarse Sea Salt (for seasoning adjustment)
- 7 cloves Garlic, minced (about 2 Tbsp)
- 1 stalk Green Onion (Daepa)
- 3 Red or Cheongyang Peppers (adjust to your spice preference)
Cooking Instructions
Step 1
Rinse the monkfish thoroughly after cleaning and removing the skin. Gently massage the fish with 1/2 Tbsp of coarse sea salt. This helps remove any fishy odor and firms up the flesh. Let it sit for about 10 minutes, then rinse lightly under cold water and drain.
Step 2
Pour 1.5L of anchovy and kelp broth into a pot. Add the thinly sliced radish and bring to a boil. Once the radish starts to turn translucent, add the minced garlic and boil for another moment. When the radish is somewhat tender, add the rinsed bean sprouts. Cover the pot and let it simmer for 3-4 minutes, or until the bean sprouts are cooked. (Be careful not to lift the lid while the bean sprouts are cooking to prevent any fishy smells.)
Step 3
Once the radish and bean sprouts are well-cooked, add the prepared monkfish to the pot and simmer for about 3 minutes. Monkfish can become tough if overcooked, so short cooking time is key. Taste the broth and adjust the seasoning with 1.5 Tbsp of soup soy sauce and the remaining coarse sea salt as needed. Add a little more salt if it’s not salty enough to your liking.
Step 4
Finally, add the diagonally sliced green onions and diagonally sliced red or Cheongyang peppers. Bring to a boil once more, then immediately turn off the heat. Adding peppers will make the broth even more refreshing and spicy. You can omit the peppers if you prefer less heat.
Step 5
Your hot and refreshing Monkfish Stew is ready! Enjoy it with a bowl of steamed rice. The tender monkfish paired with the refreshing broth creates a fantastic flavor. It’s especially delicious served over freshly cooked white rice!
