📝 About This Recipe
Hailing from the coastal city of Masan, Agwi-jjim is a celebrated Korean delicacy featuring the 'poor man's lobster'—the monkfish. This dish is a masterclass in textures, combining the firm, succulent white meat of the monkfish with the refreshing crunch of thick soybean sprouts in a velvety, gochugaru-infused sauce. It is a bold, spicy, and deeply savory experience that captures the true essence of Korean seaside soul food.
🥗 Ingredients
Main Ingredients
- 2 lbs Monkfish (Agwi) (cleaned and cut into 2-inch chunks)
- 1 lb Soybean sprouts (thick variety (jjim-yong), roots trimmed)
- 1 bunch Minari (Water Dropwort) (cut into 3-inch lengths)
- 1/2 cup Midodeok (Styela clava) or Sea Squirt (optional, for authentic sea flavor)
- 3 stalks Green onions (cut into 2-inch lengths)
The Spicy Sauce Base
- 6-7 tablespoons Gochugaru (Korean red chili flakes) (adjust for heat preference)
- 4 tablespoons Soy sauce (regular all-purpose jin-ganjang)
- 3 tablespoons Minced garlic (freshly minced for best aroma)
- 1 teaspoon Ginger (grated or finely minced)
- 2 tablespoons Cheongju (Korean rice wine) (or mirin)
- 1 tablespoon Sugar (to balance the heat)
- 1 tablespoon Oyster sauce (for deep umami)
Thickener and Finishing
- 3 tablespoons Potato starch slurry (mixed with 3 tbsp water)
- 2 tablespoons Toasted sesame oil (added at the very end)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1/2 cup Anchovy kelp broth (for steaming)
👨🍳 Instructions
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1
Rinse the monkfish chunks thoroughly in cold water. If the fish is very slippery, you can rub it with a little coarse salt and rinse again. Pat dry with paper towels.
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2
In a small bowl, combine all 'Spicy Sauce Base' ingredients: gochugaru, soy sauce, garlic, ginger, rice wine, sugar, and oyster sauce. Mix well and let it sit for 15 minutes to allow the flavors to bloom.
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3
Prepare the soybean sprouts by removing the stringy root ends. This ensures a clean look and better texture. Wash them and drain well.
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4
In a large, wide pot or a deep wok, place the monkfish chunks and the mideodeok (if using). Pour in 1/2 cup of anchovy kelp broth.
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5
Cover the pot and bring to a boil over medium-high heat. Let the fish steam for about 5-7 minutes until the meat turns opaque and firm.
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6
Add the soybean sprouts directly on top of the fish. Cover again and steam for another 3-4 minutes. Do not overcook the sprouts; they should remain crunchy.
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7
Open the lid and carefully drain out about half of the excess liquid from the pot, leaving just enough to help incorporate the sauce.
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8
Add the prepared spicy sauce to the pot. Using two large spatulas, gently toss the fish and sprouts with the sauce until everything is evenly coated.
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9
Add the green onions and minari (water dropwort) to the pot. Toss for 1 minute until the greens are just slightly wilted.
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10
Give the potato starch slurry a quick stir and pour it over the dish while stirring gently. The sauce should thicken immediately, becoming glossy and clinging to the fish.
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11
Turn off the heat. Drizzle the toasted sesame oil over the dish and give it one final, gentle fold.
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12
Transfer the Agwi-jjim to a large serving platter. Sprinkle generously with toasted sesame seeds and serve immediately while steaming hot.
💡 Chef's Tips
Use the thickest soybean sprouts you can find (labeled for 'jjim') as they hold their crunch better under heat. Don't over-stir the monkfish once it's cooked, as the tender meat can break apart easily. If you cannot find monkfish, firm white fish like cod or catfish can be used, though the texture will be softer. Adjust the amount of gochugaru to your spice tolerance; for a truly authentic 'Masan' style, it should be quite fiery. The starch slurry is key—it should be thick enough to coat the ingredients without being gummy.
🍽️ Serving Suggestions
Serve with a bowl of warm purple rice (heukmi-bap) to soak up the spicy sauce. Pair with a chilled bottle of Soju or a crisp Korean lager to cut through the heat. Include mild side dishes like steamed egg (Gyeran-jjim) or a refreshing cucumber salad (Oi-muchim). Once the fish is finished, save the leftover sauce in the pan to make 'Bokkeumbap' (fried rice) with seaweed and sesame oil. A side of cold radish water kimchi (Dongchimi) provides a perfect cooling contrast.