Eomji Tang

Introduction to Eomji Tang

Eomji Tang, also known as Korean Monkfish Stew, is a traditional Korean dish that embodies the bold and vibrant flavors characteristic of Korean cuisine. Originating from the coastal regions of Korea, this dish is a favorite especially during the colder months due to its rich, warming broth and hearty ingredients. The term "Eomji" refers to monkfish, a unique fish known for its firm, sweet flesh, while "Tang" means soup or stew in Korean.

The history of Eomji Tang dates back several centuries when Korean fishermen utilized every part of the catch, ensuring nothing went to waste. Monkfish, being abundant around Korean waters, became a staple in many dishes. Known for its ugly appearance but delicious taste, the monkfish’s liver is often compared to foie gras in terms of richness.

Ingredients

For this hearty stew, you will need a variety of fresh ingredients that capture the essence of Korean culinary traditions. Below is a list of ingredients you will need to create this delightful dish.

• Monkfish
• Daikon radish
• Kimchi
• Tofu
• Zucchini
• Onion
• Garlic
• Ginger
• Red pepper paste (Gochujang)
• Red pepper flakes (Gochugaru)
• Soy sauce
• Sesame oil
• Fish sauce
• Dashi (Korean soup stock)
• Bean sprouts
• Scallions
• Perilla leaves

Preparation

Preparing the Monkfish

Start by cleaning the monkfish. Rinse it thoroughly under cold water to remove any grit or impurities. Cut the fish into medium-sized chunks, ensuring you include the bones as they will add a rich depth of flavor to the broth. Set aside.

Prepping the Vegetables

Wash and slice the daikon radish, zucchini, and onion into thin pieces. Mince the garlic and ginger.

Slicing the Tofu and Other Ingredients

Cut the tofu into cubes and rinse the bean sprouts. Slice the scallions thinly and roughly chop the perilla leaves.

Cooking Process

Step 1: Making the Broth

In a large pot, bring the dashi stock to a simmer over medium heat. Add the sliced daikon radish, garlic, and ginger. Allow the ingredients to simmer for about 10 minutes.

Step 2: Adding the Fish

Add the prepared monkfish chunks into the pot. Follow with soy sauce, fish sauce, and the red pepper paste (gochujang). Stir gently to incorporate the ingredients, ensuring the fish is evenly coated.

Step 3: Incorporating the Vegetables

Now it's time to add the remaining vegetables: kimchi, sliced zucchini, and onion. Stir and let the stew simmer gently for another 15-20 minutes, allowing the flavors to meld. Monitor the cooking timer to ensure you do not overcook the fish.

Step 4: Finishing Touches

Add the cubed tofu, bean sprouts, and seasoning with red pepper flakes (gochugaru) for extra spice. Let it cook for another 5 minutes. Finish with a drizzle of sesame oil and garnish with the sliced scallions and perilla leaves.

How to Enjoy Eomji Tang

Eomji Tang is best enjoyed hot, straight from the pot. Traditionally, it is served with steamed rice and an array of banchan, or Korean side dishes. To enhance the experience, consider these serving suggestions:

• Serve with a side of freshly made kimchi for additional spice and crunch.
• Enjoy with a chilled glass of Korean soju or a light beer.
• For added texture, roast some seaweed and sprinkle it over the stew before serving.

Gather your loved ones, serve this comforting stew bubbling hot, and indulge in the harmonious balance of flavors that make Eomji Tang a revered dish in Korean homes.