Spicy and Refreshing Monkfish Stew (Agujjim): Easy Recipe for Boosting Immunity
Spicy and Refreshing Monkfish Stew (Agujjim): Easy Recipe for Boosting Immunity
Boost Your Immunity with this Easy Monkfish Stew Recipe
Warming and nutritious, this Monkfish Stew (Agujjim) is perfect for cold weather and helps boost your immunity. Learn how to easily prepare this delicious and comforting dish.
Ingredients- 1 whole monkfish, cleaned
- 1 handful of bean sprouts
- 1 handful of sliced radish
- 1 handful of crown daisy (minari)
- 1 Tbsp salt
- 1 Tbsp soup soy sauce (gukganjang)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s get rid of any fishy smell from the monkfish. Rinse the monkfish thoroughly under running water to remove impurities. Tip: Soak the monkfish in a mixture of 1 cup of soju and 1/2 cup of water for about 10 minutes to eliminate any unpleasant odors, resulting in a cleaner flavor. Wash the bean sprouts and crown daisy under running water and set aside.
Step 2
Now, let’s prepare the broth. Add about 1000ml (approximately 5 cups) of water to a pot and add the sliced radish first. The radish will lend a refreshing sweetness to the broth. Tip: For an even more flavorful broth, consider using anchovy-kelp stock or vegetable stock instead of plain water.
Step 3
Once the radish has softened slightly and becomes translucent, add 1 handful of bean sprouts and 1/2 Tbsp of salt. Cook the bean sprouts first. Tip: You can leave the lid off while cooking the bean sprouts; this helps prevent any fishy smell and keeps them delightfully crisp. Simmer for about 7 minutes until the bean sprouts are cooked.
Step 4
After the bean sprouts are cooked, add the prepared monkfish to the pot. Stir in 1 Tbsp of soup soy sauce and 1 Tbsp of minced garlic. Let it simmer until all the ingredients are well combined. For those who enjoy a bit of spice, feel free to add 1/2 Tbsp of red chili powder and 1 finely chopped Cheongyang pepper at this stage for a spicy kick.
Step 5
As the stew simmers, skim off any foam that rises to the surface. Tip: Removing the foam will result in a clearer, cleaner broth, allowing you to savor the natural flavor of the monkfish more intensely. Aim for a pristine broth.
Step 6
When the aroma of the monkfish starts to fill the air, your stew is almost ready! Taste the broth and adjust the seasoning with salt if needed. You can add the crown daisy at this point for a fresh aroma and a slight crunch. Tip: Crown daisy can become tough if overcooked, so it’s best to add it just before turning off the heat or use it as a garnish when serving. Your delicious Monkfish Stew is now complete!
