First, put all the seasoning ingredients and make the sauce. I made it by adding 900g of sea squirt-like mandeuk to 2kg of monkfish and adding seasoning. How did you get the name Mandeuk. Then, put bean sprouts and a bowl of water in a pot, add 1/2 tablespoon of salt, boil it a little bit, and take out the bean sprouts.

Put sesame oil in a heated pan and cook with a lid on it. Don't cook it for too long.

When the water comes out of the agu and the agu color changes, add the sauce and mix quickly.

Stir-fry bean sprouts, chopped green onions, and water parsley. I made it with perilla leaves and peppers instead of water parsley.

When the seasoning is mixed evenly, pour the glutinous rice powder or starch powder into the bean sprouts soup. If possible, it's better to stir-fry it quickly on high heat. Adjust the salt seasonings to taste, sprinkle with pepper, and sprinkle with sesame seeds on a plate. Buying outside takes a lot of beauty and dasda, and if you want to taste similar to buying at a restaurant, add a teaspoon of natural dasda or make it with a little sugar like me.

Steamed monkfish with glossy texture is done.

After eating it deliciously, it would be good to put sesame oil, sesame salt, seaweed powder, and vegetables in the leftover steamed monkfish soup and stir-fry rice, right? It becomes a delicious meal.