Korean Braised Monkfish in Spicy Soy Sauce
Agwi-jorim - braised monkfish - is a gentler preparation than the fiery agu-jjim, focusing on a soy-based braising sauce rather than a chili-paste coating. Thick slices of Korean radish line the bottom of the pot, cooking first to release their natural sweetness into the liquid. The monkfish goes on top and simmers covered in a mixture of soy sauce, gochugaru, garlic, and water that reduces slowly into a concentrated glaze. The radish acts as both a buffer preventing the delicate fish from sticking and a flavor sponge that becomes the best part of the dish. As the liquid reduces, the sauce thickens and stains both fish and radish a deep amber. The finished dish has a more balanced, less aggressive flavor profile than agu-jjim, with soy saltiness and radish sweetness in equal proportion to the chili heat.
Adjust Servings
Instructions
- 1
Rinse monkfish well and cut radish into thick pieces.
- 2
Place radish in a pot, add water, soy sauce, gochugaru, and garlic, then bring to a boil.
- 3
When radish is half-cooked, add monkfish and reduce to medium heat.
- 4
Add onion and simmer uncovered for about 12 minutes.
- 5
When sauce reduces, add green onion and cook 2 more minutes.
- 6
Adjust seasoning, turn off heat, rest briefly, and serve.
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