Side Dishes

Nagasaki-Style Braised Monkfish & Seafood

Name: Nagasaki-Style Braised Monkfish & Seafood
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 g Water dropwort (minari); 10 g Mung bean sprouts; 10 g Onion; 10 g Green onion; 5 g Cheongyang chili pepper; 5 g Red chili pepper; 5 g Asparagus; 20 g Octopus; 30 g Blue crab; 30 g Clams; 30 g Abalone; 30 g Sea snail (sora); 50 g Shrimp; 50 g Monkfish; 10 g Starch slurry; 7 g Garlic; 10 g Green onion; 5 g Whole black peppercorns; 10 g Onion; 5 g Bonito flakes

아귀나가사키조림

Monkfish, octopus, blue crab, clams, abalone, sea snail and shrimp braised with water dropwort, bean sprouts and chilies in a clear bonito-seafood broth thickened with starch. The seafood is blanched first to remove salt, and the broth's umami keeps it flavorful.

📝 Step-by-Step Instructions

Cut the water dropwort and bean sprouts to suitable lengths, julienne the onion, and slice the green onion, chilies and asparagus diagonally.

Nagasaki-Style Braised Monkfish & Seafood — step 1

Blanch the seafood in boiling water.

Nagasaki-Style Braised Monkfish & Seafood — step 2

Add the broth ingredients to the seafood blanching water, simmer and strain to make the broth.

Nagasaki-Style Braised Monkfish & Seafood — step 3

Arrange the blanched seafood, water dropwort, bean sprouts, onion, green onion, chilies and asparagus in a pot, pour in the broth and bring to a boil.

Nagasaki-Style Braised Monkfish & Seafood — step 4

Thicken with the starch slurry and braise until glossy.

Nagasaki-Style Braised Monkfish & Seafood — step 5

📊 Nutrition Facts (per serving)

167.9Calories (kcal)

2.77 gCarbs

9 gProtein

0.4 gFat

460.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.