Braised Monkfish, Frozen 700 g

Spicy Braised Monkfish

Make a bold, full-flavored Korean seafood dish at home

700g of meaty monkfish + our rich, spicy signature sauce

What is Braised Monkfish (Agwijjim)?

A classic Korean seafood dish made by simmering chunky monkfish with a bold, spicy sauce, bean sprouts, and fragrant herbs.

Known for its chewy texture, deep flavor, and satisfying heat, it’s a favorite with rice.

Taste & Texture

• Thick, bouncy monkfish with rich umami flavor
• Spicy, savory gochujang-based sauce
• Deep and bold with just the right kick - Pairs perfectly with warm rice and crunchy vegetables.

What’s Included

• 700g of cleaned monkfish (cut into chunks)
• Our special bold braising sauce (separately packed)
• Vegetables not included

How to Enjoy

Step 1: Blanch

• Boil monkfish in water for about 3 minutes. Drain and set aside.

Step 2: Simmer

• Place monkfish in a pan with: The included sauce, 250ml of water, Fresh bean sprouts (highly recommended)
• Simmer over medium heat.

Step 3: Stir-Fry

• Cook for about 10 minutes, stirring occasionally until sauce thickens and is well absorbed.

Step 4: Finish

• Add fresh vegetables like minari (water dropwort) or chives to boost the aroma and texture.

Tips

Bean sprouts and minari are not included—please prepare them separately.

The combination of tender monkfish + crunchy sprouts + herbal greens creates the perfect harmony in every bite.

Packed with rich flavor and authentic Korean taste, our Braised Monkfish is a hearty seafood dish perfect for sharing. Each 700g portion is ideal for 2–3 people and comes with a generous amount of savory, spicy sauce that brings the dish to life. The monkfish is tender and succulent, cooked to perfection for an easy, satisfying meal at home. Cooking directions: Rinse the monkfish under running water. In a frying pan, put the monkfish and sauce and stir-fry them over medium heat. Stir-fry it well according to your preference with starch,etc. It tastes better if you add water parsley, bean sprouts, etc. Contains: Monkfish, anchovy, soybean, clam, peanut