Spicy and Tender Monkfish Stew (Agujjim)
Spicy and Tender Monkfish Stew (Agujjim)
Mouthwatering Spicy and Tangy Agujjim – A Perfect Dinner Option!
Experience the delightful texture of moist, tender monkfish complemented by a zesty, spicy sauce that will awaken your palate. With the addition of succulent shrimp, fragrant sea squirts, crisp bean sprouts, and various fresh vegetables, this Agujjim is an absolutely perfect choice for a satisfying dinner. (Recipe inspired by Chef Kim Soo-mi for enhanced flavor.)
Main Ingredients- 1.3kg Semi-dried Monkfish
- 440g Bean Sprouts (for steaming)
- 200g Sea Squirt
- 100g Crown Daisy (Chrysanthemum greens)
- 100g Korean Water Parsley
- 10 pcs Fresh Shrimp
- 2 stalks Green Onion
- 2 pcs Green Chili Peppers
- 1 pc Red Chili Pepper
- 1 pc Onion
- 7 cloves Whole Garlic
Blanching Monkfish- 100ml Cheongju (Rice Wine)
- 2L Water
- 100ml Cheongju (Rice Wine)
- 2L Water
Cooking Instructions
Step 1
Cut the monkfish into bite-sized pieces.
Step 2
In a large pot, bring 2L of water to a rolling boil. Once boiling, add 100ml of Cheongju (rice wine) and then add the cut monkfish. Cover with a lid and blanch over high heat for just 5 minutes. Immediately drain the monkfish in a colander, ensuring all excess water is removed. This step helps remove any fishy odor and firms up the flesh.
Step 3
Cut the crown daisy in half. Chop the Korean water parsley into 6-7 cm lengths. Cut the green onions lengthwise in half, then into bite-sized pieces.
Step 4
Trim the tails off the bean sprouts and rinse them thoroughly under cold running water. Drain well.
Step 5
Slice the onion into thick pieces. Slice the green and red chili peppers diagonally to add color and a touch of heat.
Step 6
In a bowl, combine all the seasoning sauce ingredients (gochugaru, soy sauce, gochujang, minced garlic, minced ginger, black pepper, and water). Mix well until smooth. Add the sliced onion and chili peppers to the sauce and toss gently to coat.
Step 7
In a separate small bowl, whisk together 1.3 Tbsp of potato starch and 3 Tbsp of water until smooth. Stir in 1 Tbsp of honey. This starch slurry will help thicken the sauce. The honey adds a subtle sweetness that balances the spice.
Step 8
In a wide steaming pot, place the prepared bean sprouts at the bottom. Arrange the blanched monkfish, fresh sea squirts, and shrimp attractively on top of the bean sprouts.
Step 9
Pour the prepared seasoning sauce evenly over the ingredients in the pot. Cover with a lid and steam over high heat for 15 minutes, allowing the flavors to meld together.
Step 10
After 15 minutes, remove the lid and tuck the 7 whole garlic cloves deep within the monkfish. This will infuse a gentle garlic aroma throughout the dish.
Step 11
Drizzle the prepared starch slurry evenly over the sauce. Arrange the chopped crown daisy, Korean water parsley, and green onions on top. Cover again and steam over high heat for just 3 more minutes, allowing the vegetables to wilt slightly and the sauce to thicken to a nice consistency.
Step 12
Turn off the heat. Drizzle 1 Tbsp of sesame oil and sprinkle 1 Tbsp of toasted sesame seeds over the dish. Cover with the lid and let it rest for 1 minute to allow the flavors to harmonize. Your delicious Agujjim is ready to be enjoyed!
