Spicy & Savory Monkfish Stew (Agujjim): A Delicious Homemade Recipe
Easily Make Delicious Agujjim at Home!
Here’s a fantastic recipe for Agujjim, a popular Korean seafood stew, perfect for a special meal or a hearty side dish. Enjoy the delightful combination of fresh monkfish, crisp bean sprouts, and chewy sea squirts, all coated in a flavorful spicy and sweet sauce that will whet your appetite. This detailed, step-by-step guide makes it easy for anyone to follow.
Main Ingredients
- 2 whole monkfish (Ag)
- 1 pack sea squirts (Oman-dungi)
- 300g bean sprouts
Spicy & Savory Sauce
- 10 Tbsp soy sauce
- 8 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 3 Tbsp potato starch
- A little water (for mixing starch)
- 10 Tbsp soy sauce
- 8 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 3 Tbsp potato starch
- A little water (for mixing starch)
Cooking Instructions
Step 1
First, let’s prepare the key ingredient: the sauce! In a bowl, combine 10 Tbsp soy sauce, 8 Tbsp gochugaru (Korean chili flakes), and 2 Tbsp minced garlic. Mix them well and let it sit to allow the flavors to meld. Preparing the sauce in advance helps the flavors penetrate the ingredients more deeply.
Step 2
Next, we’ll prepare the monkfish. Rinse the monkfish thoroughly and drain any excess blood. Carefully trim any sharp parts around the fins or mouth with a knife for a safer and more enjoyable eating experience.
Step 3
After draining and trimming, lightly parboil the monkfish in boiling water for about 3-5 minutes. Be careful not to overcook it, as the flesh can become mushy. This step helps to remove any fishy odor and ensures a firm, pleasant texture.
Step 4
Now it’s time to combine everything! In a pan, add the parboiled monkfish, the cleaned sea squirts, and the prepared sauce. Toss them together to coat evenly. Top with a generous amount of fresh bean sprouts, cover the pan, and simmer over medium heat. Cook until the bean sprouts wilt and the flavors meld together.
Step 5
Gently stir the ingredients occasionally to ensure the sauce is evenly distributed and the monkfish and bean sprouts are well-coated. Once the flavors have melded and the bean sprouts are tender-crisp, prepare a slurry by mixing 3 Tbsp potato starch with a little cold water. Pour this starch slurry into the pan and stir gently. Continue to cook for a minute or two until the sauce thickens and becomes glossy. Your delicious Agujjim is ready to be served hot!
