Steamed Monkfish (Agujjim) – Tender and Flavorful
Steamed Monkfish (Agujjim) – Tender and Flavorful
Easy Homemade Steamed Monkfish Recipe
I bought a generous amount of monkfish at a great price at the market towards closing time. After cleaning and portioning it, I froze it. Today, I’m recreating the delicious steamed monkfish that mukbang YouTuber ‘Hibap’ enjoyed so much in Gijang, right at home! This simple yet incredibly tasty dish features tender monkfish and a fragrant broth.
Ingredients- 2-3 small monkfish (cleaned)
- 10 cups water (approx. 2L)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 bunch Buchu (Garlic chives), about 50g
- A handful of Bang-ah leaves (Perilla leaves, optional)
- A pinch of Sancho leaves (Japanese pepper leaves) or Sancho powder (optional)
Cooking Instructions
Step 1
Thawing the Monkfish: Prepare 2-3 small, fresh monkfish. If using pre-cleaned and frozen monkfish, thaw them slowly in cold water or the refrigerator. After thawing, rinse lightly under running water and drain any excess moisture. (Tip: Freshness is key for monkfish, so it’s best to clean and freeze it immediately after purchasing.)
Step 2
Boiling the Broth Base: In a pot, add 10 cups (approx. 2L) of water, enough to generously cover the monkfish. Stir in 2 Tbsp of doenjang, 1 Tbsp of gochugaru, and 1 Tbsp of minced garlic. Bring this mixture to a rolling boil over high heat. The doenjang helps to eliminate any fishy odors and adds a rich umami flavor.
Step 3
Adding the Monkfish: Once the water in the pot is vigorously boiling, carefully add the prepared monkfish. Arrange the pieces so they are not overlapping and stir gently once to ensure the seasoning is evenly distributed.
Step 4
Cooking the Monkfish: While the monkfish is in the pot, maintain high heat until the broth returns to a rolling boil. Then, reduce the heat to medium and simmer for about 5 minutes. Be careful not to overcook, as the fish can become mushy. Remove the cooked monkfish from the pot and set aside.
Step 5
Preparing the Dipping Sauce: Steamed monkfish is delicious when dipped in chojang (spicy vinegar-based sauce) or a mixture of soy sauce and wasabi. Prepare your favorite dipping sauce according to your preference.
Step 6
Making the Broth (Part 1): Use the same broth from cooking the monkfish. Add 2 Tbsp of guk-ganjang to season the broth. Then, add a bunch of garlic chives, cut into 5-6 cm lengths, and bring to a simmer. The garlic chives add a fresh aroma and a pleasant crunch.
Step 7
Making the Broth (Part 2): To further enhance the flavor of the monkfish broth, add a handful of bang-ah leaves and sancho leaves (or sancho powder). Bang-ah leaves offer a unique fragrance, while sancho provides a slight tingly spiciness, reminiscent of freshwater stew. (Tip: If sancho leaves are unavailable, you can use a small amount of sancho powder.)
Step 8
Serving: Adjust the seasoning of the broth with the bang-ah and sancho leaves to your liking. This fragrant monkfish broth is a perfect accompaniment to the freshly steamed monkfish. The combination of tender monkfish and the refreshing broth creates a delightful meal or a satisfying snack.
