Spicy steamed monkfish at home
Steamed spicy monkfish tail, which you can enjoy at home, I stopped by the mart on my husband's way home from work and bought it because he only had monkfish tail was the only one, so I bought it.
4 serving
Within 60 minutes
홈쿡쌤
Ingredients
  • Oh, my
    7ea
  • Bean sprouts
    1pack
  • onion
    1/2ea
  • Carrot
    1/3ea
  • Cheongyang red pepper
    2ea
  • red vinegar
    2ea
  • red pepper paste
    3ea
  • Red pepper powder
    3ea
  • Garlic
    1spoon
  • Broth
    1cup
  • ground pepper
  • Salt
  • Sesame oil
  • sesame salt
    little
Video
Cooking Steps
STEP 1/8
Cut off the tail, trim it, drain it, and season it with salt.
STEP 2/8
Add the trimmed bean sprouts and boil it, and when it steams, add the monkfish and cook it slightly.
STEP 3/8
Remove the monkfish and soak the bean sprouts in cold water and cool them down to make them crisp
STEP 4/8
Chop onions, carrots, red vinegar, cheongyang vinegar, green onions, and chwinamul to make them easy to eat.
STEP 5/8
Boil bean sprouts with boiled water, red pepper paste, red pepper powder, and starch syrup.
STEP 6/8
Add monkfish and boil it, and when it is fully cooked, pour vegetables, bean sprouts, and starch water (for boiled bean sprouts).
STEP 7/8
Mix well and finish with chwinamul, sesame oil, and sesame salt.
STEP 8/8
Does it look delicious? I sweated a lot, so I didn't make it salty because it was spicy that I can only eat at home, so I even softened what was left in the pot.
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