Dive into the warm embrace of the Spicy Monkfish Stew, a true gem from the heart of Korea. Each bite promises a burst of flavors that dances on your palate. Found it delish? Share this recipe with fellow foodies and don't forget to subscribe for more such treasures.
6cupsAnchovy Stock (here), or store-bought seafood broth
1small zucchini, cut into 2-inch slices
1small sweet onion, sliced
1small daikon, cut into 2-inch pieces
5ouncesfresh shiitake mushrooms, thinly sliced
1 to 1 1/2poundsmonkfish, cut into 2-inch chunks
1packageof mung bean or sweet potato noodles, cooked according to the package directions
1scallion, chopped, for garnish
Instructions
In a stockpot, mix together the doenjang, gochujang, gochugaru, a pinch of salt, and the anchovy stock and set the pot over medium-high heat. Once the seasonings are dissolved in the stock, add the zucchini, onion, daikon, and mushrooms and bring up to a boil. Reduce the heat to low and simmer for 10 minutes.
Add the monkfish and simmer gently for about 15 minutes, or until the fish is cooked through.
To serve, divide the noodles among 4 large soup bowls and ladle the stew over the noodles. Garnish each serving with scallions.
Video
Notes
INGREDIENT TIP: These noodles might be labeled as cellophane noodles, glass noodles, or Chinese vermicelli at the Asian grocery store.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.