Spicy and Sweet Agujjim (Monkfish Stew) and Refreshing Jangdae Maeuntang (Croaker Fish Stew) Golden Recipe
Spicy and Sweet Agujjim (Monkfish Stew) and Refreshing Jangdae Maeuntang (Croaker Fish Stew) Golden Recipe
How to Make Flavorful Agujjim and Refreshing Jangdae Maeuntang
Today, I was planning to make Agujjim, but when I cast my net, I caught a sizable Jangdae! So, not only did I prepare delicious Agujjim, but I also made a refreshing and spicy Maeuntang with the fresh Jangdae, creating a truly abundant feast. Let me reveal this special recipe now, where you can enjoy the crunchy bean sprouts and tender monkfish of Agujjim, and the excellent spicy broth of Jangdae Maeuntang, both at once! (Check the video for detailed steps: https://youtu.be/CaPQRj1zjF4)
Main Ingredients- 1 prepared Monkfish (Agwi)
- 1 fresh Croaker fish (Jangdae)
- 1 Onion
- 1 Green onion (Scallion)
- 300g Bean sprouts
- 1/4 Radish
Agujjim Seasoning- 4 Tbsp Soy sauce
- 5 Tbsp Red pepper flakes (Gochugaru)
- 2 Tbsp Minced garlic
- 2 Tbsp Mirin (Rice wine)
- A pinch of Ginger (minced or grated)
- 2 Tbsp Sugar
- 4 Tbsp Soy sauce
- 5 Tbsp Red pepper flakes (Gochugaru)
- 2 Tbsp Minced garlic
- 2 Tbsp Mirin (Rice wine)
- A pinch of Ginger (minced or grated)
- 2 Tbsp Sugar
Cooking Instructions
Step 1
Before you begin cooking, prepare two pots. One will be a large pot for making Agujjim, and the other will be a smaller pot for simmering Jangdae Maeuntang.
Step 2
If using frozen monkfish, thaw it completely by soaking it in cold water. Once thawed, place the monkfish in boiling water to briefly blanch it.
Step 3
While blanching the monkfish, add 1-2 tablespoons of Mirin (rice wine) to help remove any fishy odor and make the flesh firmer and more elastic.
Step 4
Boil the monkfish in the simmering water for about 7 minutes. After boiling, remove the monkfish and quickly immerse it in an ice bath. This step will make the monkfish flesh wonderfully firm and chewy.
Step 5
Carefully inspect the Jangdae for freshness and clean it thoroughly. Remove the innards and fins, then cut it into bite-sized pieces for preparation. (If necessary, also scrape off the scales.)
Step 6
Now, for the Jangdae Maeuntang, pour water into the small pot and bring it to a boil. Once the water starts boiling, add the thinly sliced radish first and let it cook. The radish will contribute a refreshing depth to the broth.
Step 7
Once the radish is tender, stir in 1 tablespoon of Doenjang and 0.5 tablespoon of Gochujang to dissolve them into the broth. This will form the foundational flavor for the Maeuntang.
Step 8
Let’s return to the larger pot for the Agujjim. Generously spread the thoroughly washed bean sprouts on the bottom of the pot. The bean sprouts will add a delightful crunch to the Agujjim.
Step 9
Arrange the blanched monkfish attractively on top of the bean sprouts. Once all the monkfish is in place, cover the pot with a lid and turn on the stove. Allow the monkfish and bean sprouts to cook.
Step 10
Prepare the Agujjim sauce. In a large bowl, combine 4 tablespoons of soy sauce, 5 tablespoons of red pepper flakes, 2 tablespoons of minced garlic, 2 tablespoons of Mirin, 2 tablespoons of sugar, and a little bit of ginger (minced or grated). Mix everything thoroughly to create the sauce.
Step 11
Once the monkfish and bean sprouts begin to cook, evenly drizzle the prepared delicious sauce over the monkfish. After adding the sauce, cover the pot again and simmer on medium-low heat for about 5-7 minutes, allowing the flavors to meld beautifully.
Step 12
Prepare the additional ingredients for the Maeuntang. Have sliced green onions, Cheongyang peppers (add more if you prefer it spicier), and thinly sliced onion ready. Add 1 tablespoon of red pepper flakes to make the broth even more piquant.
Step 13
Add all the prepared green onions, Cheongyang peppers, and onions to the small pot of Maeuntang. Sprinkle in an additional tablespoon of red pepper flakes to enhance the flavor. Now, once the Jangdae fish is added, your delicious Maeuntang will be complete.
