Spicy Braised Monkfish (Agwijjim)
A spicy braised monkfish dish that lets you enjoy plenty of monkfish for less. Tossed with crisp soybean sprouts and minari in a fiery sauce, it comes out as a plateful that rivals any restaurant, right at home.
Ingredients
Ingredients
- Monkfish (agwi)1~1.5kg
- Soybean sprouts800g
- Minari (water parsley)200g
- Green onion1 stalk
- Bean sprout broth (from boiling)1 bowl
Sauce
- Red chili powder4 tbsp
- Gochujang (red chili paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Cheongju (rice wine)2 tbsp
- Minced garlic1 tbsp
- Sugar1/2 tbsp
- Salt1/2 tbsp
- Sesame oil3 Tbsp
- Glutinous rice flour1.5 Tbsp
- Toasted sesame seedsA pinch
- Black pepperA pinch
Directions
- 1
Combine all the seasoning ingredients ahead of time to make the sauce. In a pot, add the soybean sprouts, 1 bowl of water and 1/2 tbsp salt, blanch briefly, then lift out the sprouts and set the cooking broth aside.
- 2
Heat sesame oil in a pan, add the cleaned monkfish, cover with a lid and cook. Be careful not to cook it too long.
- 3
When the monkfish releases moisture and changes color, add the sauce and stir quickly to combine.
- 4
Add the soybean sprouts, diagonally sliced green onion and minari, and stir-fry together.
- 5
Once the seasoning is evenly absorbed, dissolve the glutinous rice flour (or starch) in the reserved bean sprout broth and pour it in. Stir-fry quickly over high heat, adjust the seasoning with salt, then add a light sprinkle of pepper. Transfer to a plate and finish with toasted sesame seeds.
- 6
Your glossy, spicy braised monkfish is ready.
- 7
With the leftover sauce, add sesame oil, sesame salt, crushed seaweed, finely chopped vegetables and rice, then stir-fry for a delicious fried rice.