Seasoned Dried Monkfish recipe - ingredients, nutrition and when to eat it
Seasoned dried monkfish is chewy dried monkfish tossed in a gochujang and mayonnaise sauce.
Seasoned dried monkfish is chewy dried monkfish tossed in a gochujang and mayonnaise sauce. Its sweet, spicy, mellow flavor pairs well with rice, making it a great lunchbox or easy dinner side dish.
Side dishes · 5 minutes to cook
Nutrition (per 91g serving): 209 kcal · protein 7.3g · carbohydrate 12.8g · fat 14.4g · sodium 457.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the dried monkfish is very hard, add water little by little instead of pouring it in all at once.
Tips: Mixing in the mayonnaise first softens the heat of the gochujang.
Tips: Toss only as much as you’ll eat at once to preserve the monkfish’s chewy texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Dried monkfish — 40 g
- Gochujang — 1 Tbsp
- Mayonnaise — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 tsp