Korean Spicy Braised Monkfish
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Agujjim began in the 1970s at the fish market in Masan's Odong-dong, where vendors cooked unsold monkfish over high heat with bean sprouts and chili sauce, closer to stir-frying than braising.
Read more
No water is added; the sprouts release enough liquid to pool in the pan, and a little starch slurry, added bit by bit, sets the thickness. Once the fish is gone, rice often gets mixed into the leftover sauce.
Ingredients
Instructions
- 1
Rinse 800 g monkfish briefly in salted water to remove the fishy smell, then drain.
Trim and wash 300 g bean sprouts.
- 2
Combine 3 tbsp gochugaru, 1 tbsp gochujang, 1.5 tbsp soy sauce, and 1 tbsp minced garlic in a bowl and mix well.
- 3
Heat 1 tbsp cooking oil in a wide pan over high heat, then sear the monkfish 1-2 minutes until the surface firms up.
- 4
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.
- 5
Add 60 g green onion and 80 g water dropwort, toss everything once, then drizzle in 3 tbsp starch slurry to thicken the broth.
- 6
Once the seasoning coats the fish and vegetables evenly and the surface turns glossy, turn off heat and plate immediately on a large platter.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Pacific Codlet Soup
bean sprouts, water dropwort
Korean Mild Puffer Fish Stew
bean sprouts, water dropwort
Jayeom Seasoned Bean Sprouts
bean sprouts, green onion