Braised Monkfish
HB-16618 · Hand-built original · Korean
Braised monkfish with bean sprouts and water dropwort in a heavy chili seasoning, thickened to a glossy sauce.
KoreanMain courseDairy-freeEgg-freeHigh Fiber
Main ingredient: monkfish
Pairs well with: steamed rice, seaweed soup, kimchi, seasoned bean sprouts
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 28.2 oz prepared monkfish
- salt, a little
- 2 tablespoons cooking wine
- 10.6 oz bean sprouts
- 5.3 oz water dropwort (minari)
- 2 Cheongyang chili peppers
- 1 red chili pepper
- 1/2 stalk green onion
- 2 tablespoons starch water
- 1 tablespoon sesame oil
- whole sesame seeds, a little
- Seasoning: 1 tablespoon sugar
- Seasoning: 6 tablespoons chili powder
- Seasoning: 2 tablespoons minced garlic
- Seasoning: 1/2 tablespoon gochujang
- Seasoning: 2 tablespoons dark soy sauce
- Seasoning: black pepper, a little
Method
- Cut the water dropwort into lengths of about 2 inches and slice the Cheongyang chilies, red chili and green onion diagonally.
- Mix the sugar, chili powder, minced garlic, gochujang, dark soy sauce and black pepper into a seasoning paste.
- Bring a pot of water to a boil with a little salt and the cooking wine, add the monkfish, and blanch it for about 5 minutes.
- Lift the monkfish out and reserve about 1/2 paper cup of its blanching water.
- Put the bean sprouts, blanched monkfish, water dropwort, chilies, green onion, seasoning paste and reserved blanching water in a wide pot and cover it.
- When the pot boils vigorously and the vegetables wilt, toss everything lightly so the seasoning coats the fish.
- Stir in the starch water to thicken the braising liquid.
- Drizzle the sesame oil over the finished dish and scatter the whole sesame seeds across the top.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).