Korean Spicy Braised Monkfish
Quick answer
Agu-jjim originated as a specialized seafood preparation from Masan, which is a prominent port city located in the South Gyeongsang province of Korea.
What makes this special
- Agu-jjim features a spicy monkfish braise from Masan with firm texture and chili heat.
- Originated in Masan's port market in the 1970s
- Monkfish collagen keeps flesh firm through intense braising
Key ingredients
Core cooking flow
- 1 Rinse 800 g monkfish briefly in salted water to remove the fishy smell, then drain.
- 2 Combine 3 tbsp gochugaru, 1 tbsp gochujang, 1.5 tbsp soy sauce, and 1 tbsp m...
- 3 Heat 1 tbsp cooking oil in a wide pan over high heat, then sear the monkfish...
Agu-jjim originated as a specialized seafood preparation from Masan, which is a prominent port city located in the South Gyeongsang province of Korea. During the 1970s, fishmongers working in the harbor district of Odong-dong began a practice of braising unsold monkfish over high heat. They combined the fish with a substantial amount of bean sprouts and a thick chili paste, a combination that eventually led to the dish gaining recognition across the entire nation. The preparation involves coating pieces of monkfish in a heavy seasoning mixture made from gochugaru, gochujang, soy sauce, and garlic. These seasoned pieces are placed on top of a thick layer of bean sprouts and braised in a covered pot using high heat. Monkfish differs from many other types of white-fleshed fish because it possesses a firm and gelatinous texture that is particularly rich in collagen. This structural quality allows the fish to absorb the intense flavors of the seasoning without breaking into small pieces, ensuring the meat remains resilient and chewy throughout the entire cooking process. As the dish braises, the bean sprouts release their own moisture, which creates a natural braising liquid at the bottom of the pot. Water dropwort, known as minari in Korean, is introduced to the pot at the final stage of cooking. This ingredient provides an herbal flavor similar to celery that balances the heavy coating of chili and garlic while adding a certain brightness to the spice. Agu-jjim is typically served in a communal fashion on a large platter. It is considered a fundamental part of Korean social gatherings involving alcohol, where the intense heat of the spices is often paired with chilled beer or soju.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 800 g monkfish briefly in salted water to remove the fishy smell, then drain.
Trim and wash 300 g bean sprouts.
- 2Season
Combine 3 tbsp gochugaru, 1 tbsp gochujang, 1.5 tbsp soy sauce, and 1 tbsp minced garlic in a bowl and mix well.
- 3Control
Heat 1 tbsp cooking oil in a wide pan over high heat, then sear the monkfish 1-2 minutes until the surface firms up.
- 4Control
Spread bean sprouts in the pan, coat the monkfish with the seasoning paste, cover, and cook over high heat for 6-7 minutes.
Bean sprouts release liquid that pools at the bottom.
- 5Step
Add 60 g green onion and 80 g water dropwort, toss everything once, then drizzle in 3 tbsp starch slurry to thicken the broth.
- 6Finish
Once the seasoning coats the fish and vegetables evenly and the surface turns glossy, turn off heat and plate immediately on a large platter.
After the steps
Pick a recipe that fits this dish.
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