Tender and Chewy Agwi Suyuk (Boiled Monkfish)
A special dish of Agwi suyuk (boiled monkfish) steamed gently without moisture loss to bring out its pleasantly chewy texture.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Instead of boiling it in lots of water, monkfish is steamed for about 20 minutes to preserve its deep flavor and naturally chewy texture. Served over garlic chives or water dropwort with wasabi soy sauce or sweet-and-sour gochujang sauce, it makes a wonderfully light dish to pair with drinks.
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Steps
Rinse once under running water,
then cut into bite-sized pieces before cooking.
Some people might cut off the fins and throw them away, but never discard them.
True monkfish lovers pick these up first because they are so chewy and delicious.
And the round, pouch-like part is the stomach; it is thick and chewy just like beef or pork abomasum, and extremely tasty.
Place the cut monkfish pieces into a steamer, pour in about 1 cup of water, and steam.
Because monkfish releases its own moisture, there is no need to add a lot of water.
Once the water begins to boil, steam over low heat for about 10 minutes...
Turn the monkfish over, then steam for about 10 more minutes, and you are done.
If you boil it in a lot of water, the flavorful juices leach out and the flesh turns mushy.
Steaming it this way keeps the flesh chewy and lets you enjoy a much deeper monkfish flavor.
Spread garlic chives from the garden evenly over a serving platter...
Top with the piping-hot steamed monkfish.
You can also pair it with water dropwort instead of garlic chives.
You can see how plump and bouncy the monkfish meat is.
The portion made from just half a monkfish fills an entire large platter.
My husband and I ate until we were completely full.
It does not even feel like fish meat; it looks just like chicken.
It truly looks just like chicken breast.
It is wonderful served with wasabi soy sauce or sweet-and-sour gochujang sauce.
Ppunwife's tips
- Monkfish releases its own moisture, so there is no need to add a lot of water.
- If you boil it in plenty of water, the delicious juices leach out and the flesh becomes mushy. Steaming it in a steamer keeps the flesh chewy and allows you to enjoy a much deeper flavor.
FAQ
Why is the monkfish steamed instead of boiled in water?
Boiling it in lots of water washes away the savory flavors and makes the meat mushy, whereas steaming keeps the flesh pleasantly chewy and locks in the deep flavor.
Can I eat the fins and stomach along with the meat?
Yes, cook the fins and stomach without throwing them away; they are delicious parts with a thick, chewy texture similar to beef or pork tripe.
Can I use other vegetables instead of garlic chives under the fish?
Yes, you can spread fragrant water dropwort across the plate instead of garlic chives and place the hot steamed monkfish right on top.
What dipping sauce goes well with this monkfish dish?
It pairs wonderfully with soy sauce mixed with wasabi or with sweet-and-sour gochujang dipping sauce (chogochujang), according to your preference.
