Spicy Korean Monkfish Stew (Agu Jjim) #SundaySupper

agu jjim or spicy Korean monkfish stewWhat food or dishes comes to mind when you think of Fall? Apple pie? Butternut squash? Beef stew? Monkfish?

Yep. Monkfish.

I’ve been seeing monkfish a lot more often these days at the fish department in my grocery store. Generally, just the tail of the fish is eaten which some have referred to to as the ‘poor man’s lobster’, but with its rising popularity, the price of monkfish these days are at a premium, comparable to that of lobster.


A face only a mama could love. Photo on Wikipedia.

Monkfish live primarily along the East Coast in the Atlantic. You’ll start seeing monkfish at your fish monger or market starting in the cooler months from about October through June. Peak harvest is in the fall which explains why I’m seeing my funny-faced friend more often at the market.

The meaty texture of the fish and its sweetness stand up to the bold flavors of this soupy stew. The stew is quick and simple and perfect for the cooler months!

monkfishNotes: For the broth, the large dried anchovies should be used for the broth (see image below); not the small ones that you see served as banchan (side dish).

kombu and myulchi (anchovies)

A sheet of kombu and dried anchovies (myulchi or 멸치)

Spicy Korean Monkfish Stew (Agu Jjim)
Spicy and soothing. Monkfish is at its peak in the fall.
Recipe type: Entree, Soup
Cuisine: Korean
Serves: 4-6
  • 1 14-ounce package of dang myun (noodles made from sweet potato starch)
  • 1 4-inch piece dried kombu or dashima (edible kelp)
  • About 25 myulchi or dried anchovies (the larger variety)
  • 1 small zucchini, cut into 2-inch slices
  • 1 small daikon, cut into 2-inch slices
  • 5 oz. shiitake mushrooms, sliced thinly
  • 2 Tablespoons dwaenjang (fermented soybean paste)
  • 1 Tablespoon kochujang (fermented red pepper paste)
  • 1 Tablespoon kochugaru (red pepper powder)
  • Salt
  • 1 to 1.5 pound monkfish, cut into 2-inch chunks
  • 1-2 green onions, sliced thinly crosswise
  1. Prepare the noodles according to package directions. OR bring a large pot of water to a boil. Add the noodles and let cook for about 5 minutes. The noodles should be al dente. If you cook it for too long, it will be too mushy. Drain and rinse the noodles under cold running water. Divide the noodles equally among 4 large soup bowls. Set aside.
  2. In the same large pot, add 7 cups of water. Rinse the piece of kombu and add it to the pot a long with about 25 dried anchovies. Over high heat, bring the water to a boil. Lower the heat to medium, cover, and let simmer for about 20 minutes. Remove the kombu and scoop out the anchovies with a strainer or a slotted spoon. Discard the kombu and anchovies.
  3. Add the dwaenjang, kochujang, red pepper powder, and a pinch of salt to the broth. Stir to dissolve the pastes. Add the zucchini, daikon, mushrooms. Raise the heat and bring to a boil. Lower the heat to medium again and let simmer for about 10 minutes.
  4. Add the monkfish to the broth and simmer until the fish is cooked through or for about 15 minutes.
  5. To serve, ladle the soup over the noodles. Garnish with the sliced green onions. Serve hot!

agu jjim or spicy Korean monkfish stew

Today’s Sunday Supper is hosted by Soni of Soni’s Food and we’re sharing recipes of our favorite fall dishes!

SSbadge-150x150Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

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