📝 About This Recipe
A celebrated delicacy from the coastal city of Masan, Agujjim transforms the 'ugly' monkfish into a stunning masterpiece of Korean ocean-to-table cuisine. This dish features succulent, meaty chunks of monkfish braised in a bold, spicy gochugaru sauce, layered with an abundance of thick, crunchy soybean sprouts and aromatic water dropwort. It is a textural marvel that balances deep umami flavors with a clean, spicy finish that captures the heart of Korean coastal dining.
🥗 Ingredients
Main Ingredients
- 2 lbs Monkfish (cleaned and cut into 2-inch chunks)
- 1 lb Soybean Sprouts (Kongnamul) (thick variety preferred, roots trimmed)
- 1 bunch Water Dropwort (Minari) or Garland Chrysanthemum (cut into 3-inch lengths)
- 1/2 cup Midodeok (Styela clava) or Sea Squirt (optional, for authentic ocean flavor)
- 3 stalks Green Onions (cut into 2-inch lengths)
The Spicy Braising Sauce
- 6 tablespoons Korean Red Chili Flakes (Gochugaru) (adjust for heat preference)
- 3 tablespoons Soy Sauce (Jin Ganjang or soup soy sauce)
- 4 tablespoons Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Korean Rice Wine (Mirin or Cheongju)
- 1 tablespoon Sugar (or rice syrup)
- 1 tablespoon Oyster Sauce (for depth of flavor)
Thickener and Finishing
- 3 tablespoons Potato Starch Slurry (mixed with 3 tbsp water)
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Toasted Sesame Seeds
- 1/2 cup Anchovy Kelp Broth (or water)
👨🍳 Instructions
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1
Rinse the monkfish chunks thoroughly in cold water. If the fish is very fresh, you can use the liver and stomach as well. Pat dry with paper towels to ensure the sauce clings better.
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2
In a small bowl, combine all 'Spicy Braising Sauce' ingredients: gochugaru, soy sauce, minced garlic, ginger, rice wine, sugar, and oyster sauce. Mix well and let it sit for 10 minutes to allow the flavors to bloom.
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3
In a large, wide pot or deep wok, place the monkfish chunks and the midodeok (if using). Add 1/2 cup of anchovy kelp broth.
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4
Cover the pot and bring to a boil over medium-high heat. Let the fish steam in its own juices and the broth for about 5-7 minutes until the meat turns opaque.
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5
Open the lid and spread the soybean sprouts evenly over the fish. Do not stir yet. Cover again and steam for another 3-4 minutes. The sprouts should be slightly wilted but still very crunchy.
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6
Open the lid and add the prepared spicy sauce directly onto the sprouts. Using two large spatulas, gently toss the fish and sprouts together to coat everything in the vibrant red sauce.
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7
Add the green onions and water dropwort (minari). These herbs cook very quickly, so only a minute of heat is needed.
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8
Give your potato starch slurry a quick stir to ensure it's smooth, then pour it over the bubbling sauce while stirring gently. The sauce will instantly thicken and become glossy, clinging beautifully to the fish and vegetables.
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9
Turn off the heat. Drizzle the toasted sesame oil over the dish and give it one final, gentle fold.
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10
Transfer the Agujjim to a large, shallow 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 (often labeled 'for Jjim'); thin sprouts will turn mushy and lose their signature crunch. Monkfish releases a lot of water as it cooks, so be careful not to add too much broth at the beginning. If you cannot find monkfish, firm white fish like cod or catfish can be substituted, though the texture will be softer. For an extra kick, add 1-2 finely chopped Cheongyang chili peppers to the sauce. Don't overcook the minari; it should be just wilted to maintain its bright, herbal aroma.
🍽️ 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 balance the heat. Include refreshing side dishes like Dongchimi (radish water kimchi) or a simple cucumber salad. Pro-tip: Save the leftover sauce in the pan, add some seaweed strips, chopped kimchi, and rice to make a legendary 'K-fried rice' at the end of the meal.