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아구탕/agu Tang Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 아구탕/Agu Tang Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 cups water (or low-sodium fish stock); 3 pieces dried kelp (dashima/gim); 1 cup dried anchovies (headless); 6 cloves garlic; 1 inch ginger; 2 stalks scallion (white parts); 2 tbs gochugaru (Korean chili flakes); 1 tbs gochujang (Korean chili paste); 1 tsp doenjang (fermented soybean paste); 2 tbs soy sauce; 1 tbs fish sauce; 1 tsp sugar; 1 lb monkfish fillets (skin removed), cut into 1–1.5 inch chunks; 8 oz firm tofu, drained and cut into 1-inch cubes; 8 pieces shrimp (optional, peeled and deveined); 1 cup Korean radish (mu) or daikon, peeled and sliced 1/4 inch thick; 4 pieces shiitake mushrooms, stems removed, sliced; 1 bundle enoki mushrooms, trimmed; 1 cup zucchini, halved and sliced into half-moons; 1 small onion, thinly sliced; 3 stalks scallions (green parts), cut into 1.5-inch lengths; 1 cup envelope (or 1/2 cup) bean sprouts (optional); 1 tsp toasted sesame oil; 1 tsp freshly ground black pepper; 0 to taste coarse sea salt (to taste); 2 tbs chopped cilantro or additional scallion (optional); 2 cups cooked short-grain rice (for serving)

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time50m

Serves4

MONK FISH, VEGETABLES & TOFU IN SPICY BROTH

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Ingredients

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Broth & Base

8 cups water (or low-sodium fish stock)

3 pieces dried kelp (dashima/gim)

1 cup dried anchovies (headless)

6 cloves Garlic

1 inch ginger

2 stalks scallion (white parts)

Spicy Seasoning (Gochujang-based)

2 tbs gochugaru (Korean chili flakes)

1 tbs gochujang (korean chili paste)

1 tsp doenjang (fermented soybean paste)

2 tbs Aged soy sauce

1 tbs Fish sauce

1 tsp sugar

Monkfish & Protein

1 lb monkfish fillets (skin removed), cut into 1–1.5 inch chunks

8 oz firm tofu, drained and cut into 1-inch cubes

8 pieces shrimp (optional, peeled and deveined)

Vegetables & Aromatics

1 cup Korean radish (mu) or daikon, peeled and sliced 1/4 inch thick

4 pieces shiitake mushrooms, stems removed, sliced

1 bundle enoki mushrooms, trimmed

1 cup zucchini, halved and sliced into half-moons

1 small onion, thinly sliced

3 stalks scallions (green parts), cut into 1.5-inch lengths

1 cup envelope (or 1/2 cup) bean sprouts (optional)

Finishes & Garnish

1 tsp toasted sesame oil

1 tsp freshly ground black pepper

0 to taste coarse sea salt (to taste)

2 tbs chopped cilantro or additional scallion (optional)

2 cups cooked short-grain rice (for serving)

Method

Broth & Base

Make the stock

Rinse the dried kelp briefly under cold water. In a large pot, add 8 cups water, kelp, dried anchovies, smashed garlic cloves, sliced ginger, and the white parts of the scallions. Bring to a gentle boil over medium-high heat. Once it reaches a boil, reduce heat and simmer 15 minutes to extract flavor.

After 15 minutes, remove kelp (discard) and strain out anchovies, garlic, ginger, and scallion solids using a fine mesh sieve. Return clear broth to the pot and keep hot over low heat.

Spicy Seasoning (Gochujang-based)

In a small bowl, whisk together gochujang, gochugaru, doenjang, soy sauce, fish sauce, and sugar until smooth. Taste a little of the broth and adjust seasoning — add up to 1 tbs more soy sauce or 1/2 tbs more fish sauce if you want deeper umami.

Stir the seasoning mixture into the hot broth. Bring the broth back to a gentle simmer so the paste dissolves and the flavors meld, about 3–4 minutes.

Vegetables & Aromatics

Add the sliced radish (or daikon) to the simmering broth first, and cook 5–7 minutes until slightly tender.

Add the sliced onion, shiitake mushrooms, zucchini, and bean sprouts (if using). Simmer another 3–4 minutes until vegetables are just softened.

Monkfish & Protein

Pat the monkfish pieces dry with paper towel and season lightly with a pinch of salt and pepper. Carefully add monkfish chunks to the simmering broth; arrange so pieces are submerged but not crowded. Simmer gently for 5–6 minutes, or until the fish is opaque and flakes easily.

If using shrimp, add them in the last 2–3 minutes of cooking so they turn pink but remain tender. Add tofu cubes gently at the same time as the shrimp or 3 minutes before finish so they heat through without breaking apart.

Finishes & Garnish

Turn off heat. Stir in toasted sesame oil and freshly ground black pepper. Taste the broth and adjust salt with coarse sea salt as needed.

Ladle the agu tang into bowls, evenly distributing monkfish, tofu, and vegetables. Garnish with sliced green parts of scallions and chopped cilantro if using.

Serve hot with steamed short-grain rice on the side so diners can spoon rice into the spicy broth or eat alongside.