Aguijjim (Spicy Braised Monkfish)
User Reviews
4.8
33 reviews
Excellent
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Aguijjim (Spicy Braised Monkfish)
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This spicy braised monkfish is highly popular in Korea. The white flesh fish is tender, and the crunchy soybean sprouts nicely complement the fish with a burst of robust flavor!
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Ingredients
- 1.5 pounds monkfish aka agwi, 아귀 or agu 아구
- 2 tablespoons mirin cooking rice wine, or dry white wine
- 1 teaspoon salt
- 6 large shrimp unpeeled, or a few little neck clams, optional
Seasoning
- 1 tablespoon garlic minced
- 1 teaspoon ginger finely grated
- 3 tablespoons Korean red chili pepper flakes gochugaru
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- black pepper to taste
- 2 tablespoons water
Vegetables
- 8 ounces soybean sprouts
- 2 ounces minari cut into about 3 to 4 inch lengths, or watercress
- 2 scallions cut into about 2 inch lengths
Other
- 1 tablespoon corn starch or potato starch, mixed in 2 tablespoons of water
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
Instructions
- Clean and cut the fish into about 2 inch-thick pieces. Drain, and pat dry with a paper towel. Mix well with a teaspoon of salt and the wine. Let it stand while preparing the other ingredients.
- Combine all the seasoning ingredients.
- Prepare a bowl with ice water. In a medium size pot, bring 1 cup of water to a boil. Add the soybean sprouts, and cook, covered, for 2 minutes over high heat. Drain, and immediately plunge them into the ice water. Drain.
- Heat a heavy, deep skillet. Add 1/2 cup of water and the fish, and cook, covered, over medium heat, for 3 or 4 minutes. Flip the fish over halfway through the process.
- Stir in the seasoning mix and the optional shrimp (or clams). Continue to cook, covered, for an additional 2 to 3 minutes, or until the fish is tender and the optional shrimp is cooked through (or the clams open).
- Pour in the starch slurry, and stir well until the sauce thickens. Add the vegetables. Gently toss to evenly coat the vegetables with the sauce. Salt and pepper to taste. Stir in the sesame oil and sesame seeds at the end. Serve with a bowl of rice.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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