Spicy and Refreshing Monkfish Stew (Agujjim)
How to Make Delicious Monkfish Stew – A Quick and Flavorful Recipe
Enjoy a bowl of invigorating and spicy monkfish stew that’s perfect for whetting your appetite! This recipe features fresh monkfish and a generous amount of vegetables, creating a deeply savory and refreshing broth. Detailed steps are provided for even beginner cooks.
Monkfish Stew Ingredients
- 8-10 pieces of fresh monkfish (approx. 1kg)
- 1 medium onion
- 1/2 medium zucchini
- 1 Korean green chili pepper (cheongyang pepper)
- 1/2 red chili pepper
- 1 handful of minari (water parsley)
- 1 handful of bean sprouts
- 1/2 stalk of green onion
Monkfish Stew Seasoning & Broth Ingredients
- 1/2 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 tsp ginger juice (or 1/2 tsp minced ginger)
- 2 Tbsp fish sauce (tuna extract preferred, or regular soup soy sauce)
- 2 Tbsp mirin (or cooking wine)
- Salt to taste
- 1/4 radish (for broth)
- 1 crab (optional, for added umami)
- 2-3 shrimp (optional, for added umami)
- 1 pack of frozen seafood mix (optional, for richer broth)
- 1/2 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 tsp ginger juice (or 1/2 tsp minced ginger)
- 2 Tbsp fish sauce (tuna extract preferred, or regular soup soy sauce)
- 2 Tbsp mirin (or cooking wine)
- Salt to taste
- 1/4 radish (for broth)
- 1 crab (optional, for added umami)
- 2-3 shrimp (optional, for added umami)
- 1 pack of frozen seafood mix (optional, for richer broth)
Cooking Instructions
Step 1
Properly preparing the fresh monkfish is key! You can ask your fishmonger to cut it into pieces, or if you’re doing it yourself, divide it into three parts: head, body, and tail. (Tip: Thoroughly wash the monkfish head after removing the innards and cook it in the stew for an even more refreshing broth.)
Step 2
Sprinkle about 1 tablespoon of salt over the prepared monkfish and gently massage it in. Let it sit for about 5 minutes, then rinse thoroughly under running water to help remove any fishy odor.
Step 3
This recipe makes about 3-4 servings. Wash all the vegetables and cut them into bite-sized pieces. Slice the onion thinly, the zucchini and chili peppers into diagonal pieces, and the green onion into diagonal slices.
Step 4
For a deeper and richer broth, consider using seafood stock. In a pot, add enough water to cover, along with the radish, crab, and shrimp, and simmer for 15-20 minutes to create a flavorful stock. (Optional: You can also use a store-bought seafood mix.)
Step 5
Once the broth is ready, add the sliced onion and large chunks of radish and bring to a boil. When the radish starts to turn translucent, add the seasoning ingredients to prepare the broth.
Step 6
In the prepared broth, dissolve 1/2 Tbsp of doenjang and 2 Tbsp of gochugaru through a sieve. This method ensures the seasonings blend smoothly into the broth without any grittiness.
Step 7
Once the broth is boiling vigorously, add the prepared monkfish and any other seafood like omari (or other shellfish). Cover and cook over high heat for about 10 minutes until the monkfish is cooked through.
Step 8
As the monkfish cooks, skim off any foam that rises to the surface. This step is essential for a clear and clean-tasting broth.
Step 9
It’s important to keep the bean sprouts crisp! Blanch the bean sprouts in boiling water briefly, then rinse them under cold water and drain well. This will ensure they remain crunchy even after being in the stew until the end.
Step 10
When the monkfish is almost cooked, add the zucchini, chili peppers, green onion, and the blanched bean sprouts. Finally, season with mirin and fish sauce, and simmer over high heat for another 5 minutes.
Step 11
Taste and adjust the seasoning with salt as needed. Adding a generous amount of fresh minari (water parsley) at the end will enhance the aroma and flavor, making the stew even more delicious.
Step 12
Your spicy and refreshing monkfish stew is ready! Serve it hot for a perfect hangover cure or a delicious accompaniment to drinks.
