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Agujjim (아구찜) – Steamed Monkfish in Spicy Sauce
More recipes: Korean recipes · All Asian recipes
Agujjim (아구찜) – Steamed Monkfish in Spicy Sauce
Laura Chen
4
20 minutes
40 minutes
450
Korean
Main dish
Agujjim is a traditional Korean dish of steamed monkfish braised in a spicy gochugaru sauce. The dish combines tender fish fillets with bean sprouts, vegetables and a rich, fragrant sauce.
Ingredients
Ingredients
- 600 g monkfish fillets (cut into pieces)
- 200 g bean sprouts
- 1 onion (cut into strips)
- 2 garlic cloves (chopped)
- 2 tbsp gochugaru (Korean chili flakes)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 500 ml vegetable broth
- 1 tsp sugar
- 1 carrot (cut into thin slices)
- 2 scallions (cut into thin rings)
- 1 tsp black pepper.
Instructions
- Rinse the monkfish with cold water and pat dry
- Heat the sesame oil in a large pot and sauté the onion and garlic until fragrant
- Add the gochugaru, gochujang, soy sauce, sugar and vegetable broth and mix well
- Add the fish and braise over medium heat for 20 minutes
- Add the bean sprouts and carrot and simmer for another 10 minutes
- Garnish with the scallions and black pepper and serve hot.
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More recipes: Korean recipes · All Asian recipes