Spicy Braised Monkfish (Agwijjim)

Soak the monkfish in cold water with 1 tablespoon of sun-dried salt for 10 minutes to wash.

Rub the surface of the monkfish skin with salt to remove any debris, then rinse clean.

Put 300g of trimmed bean sprouts in a pot, pour in 2 cups of water, cover with a lid, turn on the heat, and boil for 2 minutes and 30 seconds from the moment it starts to boil, then remove the bean sprouts.

Cool the boiled bean sprouts in cold water to keep them crunchy.

Grind half (100g) of the 200g of sea squirts in a blender.

Make the sauce by mixing 7 tbsp chili powder, 2 tbsp sugar, 2 tbsp minced garlic, 5 tbsp Jin soy sauce, 1/2 tbsp salt, 1 heaping tbsp Gochujang, 1 tbsp Doenjang, 2 pinches of Miwon, and a little of the water used to boil the bean sprouts.

Pour 1L of water into a pot and bring to a boil, add 1 tbsp sun-dried salt and 3 tbsp Soju, then blanch the monkfish for 3 minutes and remove.

Put the blanched monkfish into a wok and add 2 tbsp of cooking oil to coat evenly.

Add the cut crab, the remaining 100g of sea squirts, the sauce, and the water used to boil the bean sprouts into the wok, cover with a lid, and boil for 3 minutes.

Add the sliced 1/2 onion, 1 green onion, and 5 Cheongyang chili peppers and mix evenly.

Add the boiled bean sprouts and a handful of water dropwort and mix.

Gradually pour in a starch slurry made by mixing 2 heaping tbsp of potato starch with half a cup of water to thicken the sauce.

Finish by drizzling with 1 tbsp of sesame oil and 1 tbsp of sesame seeds.