The fresh monkfish caught in the sea in front of Mokpo was 500g, which was enough for a family of four to eat, and it was trimmed to make it easy to eat, so I washed it slightly under running water..

I don't need to prepare any more ingredients.. I've been trying to put some seafood in the freezer since a few days ago because I've been defrosting it naturally in the refrigerator It's a lot more and will it taste good

When I think of steamed monkfish, I put bean sprouts and water parsley in it and take out none. I prepared green onions and onions and soft peppers as vegetables in the refrigerator.. I've only used the white part of the green onion, so only the blue part is left

Put Auggie and Mandi in a heated pan..
If you're okay with the freezer, I'll put seafood in the fridge..

Add enough water to make the monkfish ripen Fruit jjang put half a cup of water, closed the lid, and waited for the monkfish and seafood to cook..

Put in the bean sprouts that are ripe..

I put in the steamed sauce, but..
When you make it yourself, you can add red pepper paste (two tablespoons of rice), red pepper powder (two tablespoons of rice), ginger juice 1, garlic 2, Cheongju 1, perilla powder 1, starch powder 2 (you can make starch water separately or mix it with seasoning) and add a little bit of pepper water..

Stir-fry it and.. If you put in the prepared vegetables..

Steamed monkfish that you can taste without tasting it is complete. Since you finish it with savory sesame oil and sesame seeds that you squeezed yourself It smells savory and spicy