Korean Spicy Braised Monkfish
Agu-jjim is a signature dish of Masan, a port city in Korea's Gyeongsang-do province, where monkfish has been landed and cooked in spicy preparations for generations. The dish involves braising monkfish pieces over high heat with a thick layer of bean sprouts, all drenched in a paste of gochugaru, gochujang, soy sauce, and garlic. The monkfish flesh, which has a firm, gelatinous texture unlike any other white fish, absorbs the fiery red seasoning while the bean sprouts release enough moisture to create a natural braising liquid. Water dropwort - minari - goes in at the very end, contributing a celery-like herbal note that cuts through the heavy chili-garlic coating. Traditionally served communal-style on a large platter, agu-jjim is a staple of Korean drinking gatherings where the bold spice demands cold beer or soju.
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Instructions
- 1
Rinse monkfish quickly in salted water and drain; wash bean sprouts thoroughly.
- 2
Mix gochugaru, gochujang, soy sauce, and garlic to make the seasoning paste.
- 3
Heat oil in a wide pan and sear monkfish on high heat until the surface firms up.
- 4
Add seasoning and bean sprouts, cover, and cook over high heat for 6-7 minutes.
- 5
Add green onion and water dropwort, toss, then add starch slurry to thicken.
- 6
Once coated evenly, turn off heat and serve immediately.
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