Spicy and Savory Monkfish Stew (Agwijeum) – Baek Jong-won’s Recipe
Perfect for a Lack of Appetite! Make a Rice Thief & Ultimate Drinking Snack with Baek Jong-won’s Agwijeum Recipe
Agwijeum, with its wonderfully spicy and zesty flavor, is a perfect dish for both rice accompaniment and as a delightful snack with drinks! Today, I’ll share how to easily and deliciously make Agwijeum at home using the popular recipe from Baek Jong-won. The combination of fresh monkfish, crisp bean sprouts, and a flavorful sauce will create an unforgettable taste. Let’s make Agwijeum, a recipe that anyone can succeed with thanks to Baek Jong-won’s secrets!
Basic Ingredients- 750g cleaned fresh monkfish
- 170g sea squirt (or small octopus)
- 3 handfuls of crisp bean sprouts (approx. 300g)
- 1 large leek
- 1 red chili pepper
- 1 green chili pepper
- 1 Tbsp minced garlic
- 1 cup (200ml) reserved blanching water
- 2 Tbsp cornstarch slurry
Spicy Sauce Ingredients- 2 Tbsp gochugaru (Korean chili powder)
- 6 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds (optional)
- 2 Tbsp gochugaru (Korean chili powder)
- 6 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds (optional)
Cooking Instructions
Step 1
First, prepare the vegetables that will add color and flavor to the Agwijeum. Cut the large leek into long pieces, and diagonally slice the red and green chili peppers. Removing the seeds before slicing will make them look even neater.
Step 2
Now it’s time to make the fantastic sauce that will determine the taste of your Agwijeum. In a bowl, combine 2 Tbsp gochugaru, 6 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp sugar, 1 Tbsp sesame oil, and 1/2 Tbsp toasted sesame seeds for a nutty flavor. Stir well until all ingredients are evenly mixed. The ratio of the sauce ingredients is crucial, so be sure to follow it!
Step 3
In a pot large enough to hold the monkfish and sea squirt, add 1L of water and bring it to a boil over high heat. Once the water is boiling vigorously, add the 750g of cleaned monkfish and 170g of sea squirt and blanch them briefly. Skim off any impurities that rise to the surface during blanching to ensure a clear broth.
Step 4
Prepare 3 handfuls of bean sprouts for a crisp texture. Add the bean sprouts to the water used to blanch the monkfish and sea squirt, and blanch them together. It’s important not to overcook the bean sprouts; just blanch them until they are slightly tender. Don’t discard the water used for blanching; keep it aside. This reserved water will be used later to add depth of flavor to the Agwijeum.
Step 5
Now, let’s get ready to cook the Agwijeum. Spread the blanched bean sprouts on the bottom of a wide pot. Sprinkle 1 Tbsp of minced garlic evenly over the bean sprouts, then arrange the blanched monkfish and sea squirt on top. Generously ladle the pre-made sauce over everything. Pour 1 cup (200ml) of the reserved blanching water around the edges of the pot. If the stew seems too dry while cooking, you can gradually add more of the reserved blanching water to adjust the consistency.
Step 6
Cover the pot and cook over medium heat for about 5-7 minutes, allowing the monkfish and bean sprouts to absorb the flavors of the sauce. Once the ingredients have absorbed some of the sauce, add the prepared leeks, red chili peppers, and green chili peppers. Stir gently to combine everything evenly. The addition of chili peppers makes the dish look even more appetizing!
Step 7
Finally, it’s time to adjust the consistency of the Agwijeum. Add 2 Tbsp of cornstarch slurry (made by mixing water and cornstarch in a 1:1 ratio). Add more gradually if needed to achieve your desired thickness. I found that 2 Tbsp gave me the perfect consistency. After adding the cornstarch slurry, stir quickly to prevent lumps from forming.
Step 8
And there you have it – a delicious Agwijeum, boasting a wonderfully spicy and zesty flavor, inspired by Baek Jong-won’s recipe! The delightful combination of plump, fresh monkfish, crisp bean sprouts, and chewy sea squirt is truly exceptional. Dipping them generously in the sweet and spicy sauce and enjoying it with hot rice is pure bliss. It’s a dish with a magical allure that makes you keep eating even when you’re full. This Agwijeum is perfect for the whole family to enjoy or as a special drinking snack. Make sure to try it!
