Spicy Monkfish Soup (Agu-tang)
A spicy, refreshing monkfish soup with an outstanding clean broth. Simmered with plenty of tender monkfish and crisp soybean sprouts in a fiery seasoning, this piping-hot bowl instantly soothes the stomach.
Ingredients
Ingredients
- Monkfish (agwi)1 kg
- Korean radishA little
- Soybean sprouts200g
- Green onion1 stalk
- Enoki mushrooms1 pack
Seasoning
- Soup soy sauce (guk-ganjang)3 tbsp
- Red pepper flakes (gochugaru)1 tbsp
- Minced garlic1 tbsp
- Ginger juice1/3 tbsp
Directions
- 1
Rinse the cleaned monkfish thoroughly under running water and drain.
- 2
Slice the radish into thin half-moons and add it with the soybean sprouts to a pot; cover with a lid and boil first.
- 3
Meanwhile, make the seasoning: mix together 3 tbsp soup soy sauce, 1 tbsp gochugaru, 1 tbsp minced garlic, and 1/3 tbsp ginger juice.
- 4
Once the broth is boiling vigorously, add the cleaned monkfish and let it cook.
- 5
When it comes back to a boil, skim off the rising foam and stir in the prepared seasoning.
- 6
Add plenty of green onion and the enoki mushrooms, then simmer once more to finish.
- 7
Your spicy, refreshing agu-tang is ready.
Tips
Briefly rinsing the cleaned monkfish in water with salt and vinegar helps reduce its distinctive fishy smell. Add the monkfish only once the broth is at a rolling boil so the flesh stays firm, and skim off the foam as it rises to keep the broth clean and clear.