AI-generated imageSpicy Braised Monkfish and Soybean Sprouts (Agujjim), Serves 4
A southern-coast Korean style of spicy braised monkfish, with crisp soybean sprouts, garlic, gochugaru and a lightly thickened sauce. This home version omits optional shrimp and sea squirts.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Thaw monkfish in the refrigerator, cut into roughly 5 cm pieces and pat dry. Season with salt; promptly clean any surfaces touched by raw fish.
- 02
Mix gochugaru, soy sauce, garlic, ginger, sugar, pepper and 30 ml water. Cut the minari and scallions into bite-size lengths.
- 03
Blanch soybean sprouts in boiling water, covered, for about 2 minutes. Cool promptly in cold water and drain; keep them separate from the raw fish.
- 04
Add the remaining 120 ml water and monkfish to a deep pan; cover and cook over medium heat for about 3–4 minutes. Turn the pieces, add the sauce and continue until the fish reaches 63°C (145°F) internally; larger pieces need more time.
- 05
Stir 1 tbsp cornstarch into 2 tbsp cold water; add to the simmering sauce and stir until thickened. Fold in sprouts, minari and scallions and heat through thoroughly; finish with sesame oil and seeds.
Helpful source links
Before you cook
Refrigerator-thaw monkfish and cook to at least 63°C (145°F). Keep raw fish separate from cooked vegetables; refrigerate seafood promptly. Check fish, soy, wheat and sesame allergens, and remove bones before eating.
Allergens: 생선(아귀), 대두(간장·콩나물), 밀(일부 간장), 참깨
Image & source credits
AI-generated image.
Easy meals, made simple
Mild Korean Soy Dakgalbi with Vegetables (2 Servings)
A mild Korean chicken stir-fry with soy sauce and garlic rather than chili paste, including cabbage and rice cakes.
Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)
Inspired by Korean ojingeo bossam: fully cooked squid stir-fried with julienned radish in a spicy sauce, finished with cooked soybean sprouts. A simplified home-style main dish.
