Agutang

About the dish

Monkfish is a lean, high-protein fish with a clean, mild taste, at its best in winter. Boiled up spicy and bracing with bean sprouts, agutang is a south-coast delicacy that soothes the cold and the morning after in a single bowl.

Key ingredient

Monkfish (agwi) — lean and high in protein, a natural for dieters; rich in collagen for the skin, with vitamins A and E to strengthen immunity. Winter season, mainly from Masan and Gunsan.

Ingredients

Main: monkfish, bean sprouts, minari (water dropwort), radish, scallion · Seasoning: gochugaru, minced garlic, soup soy sauce, salt

Simple recipe

1. Cut the monkfish into pieces and blanch in boiling water.
2. Make a refreshing broth with the radish and bean sprouts.
3. Add the monkfish and season with gochugaru, minced garlic and soup soy sauce.
4. Add the minari and scallion.
5. Boil it up briskly over high heat and serve.

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A Glass · Traditional pairing