AI-generated imageClear Korean Monkfish Soup with Radish and Minari (2 Servings)
A mild Korean soup of cleaned monkfish, radish and minari in clear anchovy broth; unlike spicy braised agujjim.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Prepare cleaned monkfish with gills and innards removed. Thaw frozen fish in the refrigerator and use separate utensils.
- 02
Slice radish 5 mm thick, scallion diagonally, and minari into 4 cm lengths; mince garlic.
- 03
Simmer 800 mL stock and radish over medium heat until almost tender.
- 04
Add monkfish and garlic, return to a boil and skim. Cook until the thickest part of fish reaches at least 63°C.
- 05
Season with 15 mL soup soy sauce and up to 5 mL fish sauce, adjusting for different salt levels.
- 06
Add scallion and minari, simmer until wilted and serve immediately; watch for hot broth and fish bones.
Helpful source links
Before you cook
Cook fish to 63°C; prevent cross-contamination and check for bones. Refrigerate within 2 hours at 4°C or below; reheat to 74°C. Check soy and fish labels.
Allergens: 생선(아귀, 멸치육수·액젓) / fish / 魚, 대두·밀(국간장 제품 표시 확인) / soy, wheat / 大豆・小麦
Image & source credits
AI-generated image.
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