A “demand food party†that awakens your sleeping food DNA
Tasty metamorphosis of an ugly fish
The crunchy bean sprouts are chewy and light! Monkfish
The harmony of flavors created by spicy condiments
Tock tok! Until the bursting Meedeok
Today's food, steamed monkfish
From monkfish meat, which has a chewy blue crab-like texture
Go away with foie gras~
Monkfish liver with an excellent mild flavor and flavor
On a monkfish that is as sweet and savory as you chew
From seasoning for steamed monkfish left over from eating to fried rice! All clear~~~
A monk with no place to throw it away!
Selected by the Ongoing Demand Gourmet
I have to go before I close the door
Here are some steamed monkfish restaurants selected for the Demand Gourmet Party.
The first restaurant
Authentic Masan-style monkfish stew made from dried monkfish
Changwon, real thatch house
This house, located in Masanhampo-gu, Changwon-si, Gyeongsangnam-do, is the origin of Masan Steamed Monkfish Alley
Long-established store that has been in business for 52 years since 1965
Typical menus include monkfish steamed monkfish using Masan-style dried monkfish, monkfish soup cooked with raw monkfish, and steamed rice cake
A real thatch house that uses dried monkfish, not raw monkfish!
Remove the entrails, cut off the dried monkfish, soak it in water overnight and use
“Monkfish stew†from a real thatch restaurant with a strong smell of dried fish
Dried monkfish may be unfamiliar with those who have eaten it for the first time, but
Masan-style monkfish stew is highly addictive because the persimmon flavor that comes from dried fish is excellent when eaten
Put a large raw mackerel in a clear broth, add bean sprouts and green onions, and bring to a boil ~
“Agui-tang†is a small portion of “monkfish soup†that is served one by one in a pot
The cool soup that comes out when you eat raw mackerel is the best
The chewy texture of raw mackerel that was like shark fin
There's no real prairie house monkfish stew!
Steamed meedeok is sold separately!
“Meedeok steamed†with spicy seasoning added to the aroma of meedeok and clam meat
The second restaurant,
Steamed monkfish that is faithful to the basics you can enjoy in Seoul
Namu Restaurant, Nakwon-dong, Seoul
Located in Nakwon-dong, Jongno-gu, Seoul, this house opened in 1990 and has been in business for 27 years
A house that has secured countless regulars even in Nakwon-dong, where many steamed monkfish are located
The signature menu is raw monkfish and steamed monkfish seasoned with aged condiments
The monkfish itself!
Steamy crab meat and meaty monkfish meat!
At first, the more you eat tangles, the more you melt!
A log restaurant that is also Song Hae-sensei's regular restaurant!
Of all the steamed monkfish that you have nothing to throw away, the one above is your favorite!
A rich, rich seasoning flavor that everyone, young and old will love!
Icy Dongdong! Kimchi is said to be in perfect harmony with the spicy flavor of steamed monkfish!
The third dining room
The original collection of steamed monkfish in Incheon
Steamed monkfish full of spicy condiments
Incheon, Sungjin Mul Tumbung
This house is located in Yonghyeon-dong, Nam-gu, Incheon
It is a place that opened in 1972 and has been in business for 45 years
The signature menu is “steamed monkfish†and “monkfish soup,†which are seasoned with raw monkfish and rich ingredients
In Incheon, “Multumbung†is a monkfish
It's used to refer to an ugly fish!
Use domestic monkfish
In times when it's hard to catch monkeys, they use imported products
They say they use a monkey that is about 4 to 5 kg!
The advantage of this house is its thick size and plentiful monkfish meat!
“Agui-tang,†the original signature dish of this restaurant
A rich soup with the proper flavor of monkfish!
The refreshing taste of the monkfish clear bath has a deep and savory flavor~