Monkfish Nagasaki Stew (Agwi Nagasaki Jorim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the water dropwort and mung bean sprouts to a suitable length, julienne the onion, and slice the green onion, chili peppers and asparagus on the diagonal.
2. Blanch the seafood in boiling water.
3. Add the broth ingredients to the water used to blanch the seafood, boil, and strain through a sieve to make the broth.
4. Put the blanched seafood, water dropwort, mung bean sprouts, onion, green onion, cheongyang chili pepper, asparagus and red chili pepper in a pot, pour in the broth, and boil.
5. Add the starch slurry to adjust the thickness and simmer to finish.