Hearty Monkfish Stew (Agwijjim) at Home
Homemade Agwijjim: Altoran Lim Sung-geun’s Secret Recipe for Tender and Flavorful Monkfish
This recipe features the secrets of Lim Sung-geun from the popular show Altoran. Monkfish, with its chewy yet delicate texture, is a true delicacy. Learn how to make this delicious and simple Agwijjim at home for a satisfying meal!
Main Ingredients- 1kg prepared monkfish
- 300g sea squirts (Mideodeok)
- 1/2 cup soju (Korean rice wine)
- 600g bean sprouts for steaming (heads and roots removed)
- 4 Tbsp potato starch
- 2 handfuls of Korean parsley (minari), cut into 5-6cm lengths
- 3 Tbsp sesame oil
- 3 minced red chili peppers (Cheongyang chili peppers)
- A pinch of sesame seeds
Seasoning Ingredients- 1 cup of monkfish cooking water (for broth)
- 100g medium coarse gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce (Guk-ganjang)
- 4 Tbsp white sugar
- 1/2 Tbsp black pepper
- 3 Tbsp minced garlic
- 3 Tbsp tuna extract (fish sauce)
- 2 Tbsp corn syrup (Mulyeot)
- 2 Tbsp prepared mustard (Yeon-gyeojja)
- 1 cup of monkfish cooking water (for broth)
- 100g medium coarse gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce (Guk-ganjang)
- 4 Tbsp white sugar
- 1/2 Tbsp black pepper
- 3 Tbsp minced garlic
- 3 Tbsp tuna extract (fish sauce)
- 2 Tbsp corn syrup (Mulyeot)
- 2 Tbsp prepared mustard (Yeon-gyeojja)
Cooking Instructions
Step 1
Prepare 1kg of prepared monkfish (serves 4), which should be large, firm, and thick. Rinse it 2-3 times under running water to remove any impurities. Lightly drain the water and place it in a dry pan.
Step 2
Add 300g of washed sea squirts (Mideodeok) to the pan along with the monkfish. Using fresh sea squirts will ensure a clean, non-fishy taste.
Step 3
To effectively remove any fishy odor, pour in 1/2 cup of soju. Do not add any extra water. Immediately cover the pan with a lid and steam over medium heat for 7 minutes. Covering the pan allows the steam to cook the ingredients thoroughly and keep them moist.
Step 4
After 7 minutes, open the lid and carefully flip the monkfish and sea squirts. This ensures even cooking.
Step 5
Don’t discard the water used to cook the monkfish! This cooking liquid is the secret to the rich flavor of the Agwijjim. Reserve about 1 cup (200ml) of the liquid in the pot, and pour the rest into a separate container for later use.
Step 6
Prepare 600g of bean sprouts for steaming, removing their heads and roots. Arrange the cleaned bean sprouts on top of the monkfish. Cover the pan again and cook for just 2 minutes. Overcooking the bean sprouts will make them lose their crispness. While the bean sprouts are steaming, prepare the seasoning sauce.
Step 7
In a bowl, combine 1 cup of the reserved monkfish cooking water, 100g of medium coarse gochugaru, 4 Tbsp soy sauce, 4 Tbsp white sugar, 1/2 Tbsp black pepper, 3 Tbsp minced garlic, 3 Tbsp tuna extract, 2 Tbsp corn syrup, and 2 Tbsp prepared mustard. Mix well to create the seasoning sauce. The prepared mustard adds a pleasant spicy kick.
Step 8
Turn the heat back on to medium-low. Pour the prepared seasoning sauce over the monkfish and bean sprouts in the pan. Gently mix the monkfish and bean sprouts to ensure they are evenly coated with the sauce.
Step 9
In a small bowl, whisk together 4 Tbsp of potato starch with 1/2 cup of cold water to create a starch slurry. Gradually add this slurry to the Agwijjim while stirring, until you reach your desired consistency. It should be slightly thickened and glossy, not too watery. Adjust the amount of slurry to your preference.
Step 10
Finally, turn off the heat. Artfully arrange 2 handfuls of fresh Korean parsley (minari), cut into 5-6cm lengths, over the Agwijjim. Adding the minari off the heat preserves its crisp texture and fresh aroma.
Step 11
Drizzle 3 Tbsp of sesame oil over everything and sprinkle with 3 minced red chili peppers for a touch of color and heat. Gently mix to combine all the ingredients.
Step 12
Finish with a sprinkle of sesame seeds. Your delicious and hearty homemade Agwijjim is ready! It tastes just like what you’d get at a restaurant. Enjoy it with freshly steamed rice for a truly satisfying meal. ^^
