Braised Monkfish (Simplified)
Agwijjim
Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 2
Ingredients
- 1 lb Monkfish (cut into chunks)
- 2 cups Bean sprouts
- 2 tablespoons Gochugaru
- 2 tablespoons Soy sauce
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 stalks Green onion (chopped)
- 1 tablespoon Sesame oil
Instructions
- Blanch the monkfish chunks in boiling water for 2 minutes. Drain. This removes the fishy smell.
- Mix gochugaru, soy sauce, garlic, ginger, and sesame oil into a spicy braising sauce.
- Layer bean sprouts in the bottom of a pot. Place the monkfish on top. Pour the sauce over everything and add ¼ cup water. Cover and cook over medium heat for 15-18 minutes.
- Garnish generously with green onion. Serve with rice. The combination of tender fish and crunchy sprouts is classic.
From K-Kitchen — koreanhomecook.com