It’s fresh monkfish.
It’s been cleaned nicely.
They clean live monkfish for you.
I’ll boil it right away and have monkfish suyuk (boiled meat).
*Thirsty Korean TV*
I review all~ the Anjus (food eaten with drinks) in the world!
Charm PD here from Thirsty Korean TV! Good to see you all!
Hello to all my fans!
When I visited Daegu a while back,
they were selling live monkfish!
Live monkfish are hard to come across.
They simply boil the live monkfish.
I remember it being very delicious!
So I searched for online vendors.
And chose a vendor that sells live monkfish online.
So I ordered it.
There are many vendors that sell live monkfish.
I bought 1kg of it from Su-ah Seafoods, which is a vendor I trust.
I ordered one monkfish for 16,900 KRW(14.5 USD).
This is wild-caught monkfish from Geoje Island.
They clean it for you.
It’s already been chopped up, so you can cook it as you like.
You can steam it.
Or make monkfish soup.
I’m going to eat suyuk today, so I haven’t done anything to it.
I’ve simply chopped it, and then boiled it with water parsley.
See? Very convenient!
Fresh monkfish suyuk is ready!
This is a very expensive dish in Daegu.
That’s because rent and labor is included.
But even small portions are like 45,000 KRW(38.6 USD), 40,000 KRW(34.3 USD)!
Now you can have fresh monkfish suyuk at home for just over $17!
I like it!
This would be mouthwatering for my viewers in their 30’s, 40’s, and 50’s.
Will this really be fresh?
I’ll try and find out!
*Thirsty Korean TV*
First of all,
You can tell that this is fresh monkfish because they’ve included fresh liver.
This is ankimo, you all know.
Fresh monkfish liver is very creamy.
So I’ve boiled it too.
You have to boil it for a short time.
That way you can get soft liver.
I’ll try it right away.
How creamy will it be?
It’s foie gras of the ocean!
It has no fishy smell.
And it’s as fatty as foie gras!
It’s extremely fresh!
This is the highlight of monkfish suyuk, right?
It’s so delicious!
I’ve only added some salt.
It’s very delicious with a nice saltiness.
(Finishing the liver.)
I wish they sold this separately!
It’s seriously good.
I’m craving beer right away.
Today I’ve brought Cass Red 6.9.
It may be familiar to some of you.
You can drink this when you’re too lazy to make somaek (soju + beer). It has high alcohol volume.
Just look for the red can.
If you want somaek, you should get this.
Charm! Charm! Charm~!
I like it more than regular beer.
I wonder if the suyuk has been cooked nicely.
It looks nice.
You could think that it’ll have a fishy scent, since it hasn’t been seasoned.
But fresh monkfish isn’t fishy at all!
With a bit of soy sauce.
(One more bite.)
It’s not fishy at all.
It’s very soft and chewy.
I’ve just boiled it in water, but it’s so tasty.
You can’t beat fresh monkfish!
Let’s try the water parsley.
Pick it up like this.
You should have it together.
Wrap it around like this.
And dip it lightly in soy sauce.
(How will parboiled water parsley taste?)
They go together really well.
I believe it was about 6 years ago when I had this in Daegu.
They cooked live monkfish right out of the fish tank
This isn’t much different from that.
Of course there would be a difference if I cooked soup or steamed it.
But suyuk is very simple to cook.
So the taste depends on the freshness of the ingredient.
I’m drinking somaek, but this is a soju anju.
(One big bite.)
At that time I thought, “Why would you eat monkfish as suyuk?”
It was a culture shock for me when I first had it.
I haven’t had it since.
But this tastes just like it.
(Trying the intestines.)
The texture is just like octopus head.
It feels like I’m eating a whole octopus head.
It’s exactly the same.
It has absolutely no foul smell and has a clean taste.
This is so nice!
I like it a lot.
It looks like ordinary fish meat.
But when you eat it, it’s a bit different from regular fish meat.
It’s very different from the meat in steamed monkfish.
Normally, they don’t use fresh monkfish in steamed dishes.
Fresh monkfish meat have a completely different texture.
It’s not dry at all!
With this texture, all you need is some soy sauce.
It’s a very tasty suyuk.
So if you haven’t tried monkfish suyuk,
It’s just a little bit more expensive than fried chicken.
Listen to me and try it lightly boiled.
It’s very tasty.
It doesn’t look that tasty, but nobody would say this isn’t delicious.
And this water parsley!
If you don’t have water parsley, you can use chives instead.
Let’s add some wasabi.
As I eat, I feel water parsley would be better with chojang (vinegary pepper paste).
So I’ll put some chojang on the water parsley and try it.
Let’s add chojang to the water parsley.
Kind of like a muchim (vinegary spicy salad).
Pour it like this.
Water parsley alone is a good anju.
Chojang from Ottogi is nice.
Let’s have a drink!
Where’s the tail?
The tail was very tasty when I had it.
Monkfish tail has nice chewy meat.
There’s not much meat though.
(Finishing the meat clean.)
The meat is so nice!
It’s lean and very tasty.
(Prepare for charm charm charm.)
I tried very fresh wild-caught monkfish.
They clean live monkfish and deliver it to you the next day.
I put it in boiling water as soon as I received it.
I just added some salt.
And got a very fancy anju!
You can have it with water parsley or chives.
It’s very satisfactory compared to the price.
Monkfish are slimy.
So it has a slimy texture similar to octopus heads.
It’s very nice.
But if you don’t like that, you can just have the meat.
But if you like the sliminess,
This is a very convenient and fancy dish.
That’s what I think.
It was so delicious.
There’s zero fishy scent.
They’ve cleaned it very well.
It was a nice meal.
The owner takes much pride in his work.
He doesn’t ship if the product isn’t good.
He sends you a text.
He only ships the best products.
You should know.
(To the owner) If you receive orders, please clean it nicely before you ship.
That was a nice meal.
Well folks! This was Charm PD from the Thirsty Korean TV! If you enjoyed this video…
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I’ll see you all next time! Bye~!
*Thirsty Korean TV*