Spicy and Savory Braised Monkfish (Agui Jjim) Recipe
The Ultimate Snack! How to Make Spicy Monkfish Stew (Agui Jjim)
Craving a delightful appetizer or a satisfying side dish that pairs perfectly with drinks or rice? This spicy and chewy monkfish stew, Agui Jjim, is a classic Korean dish that’s both flavorful and comforting. Fresh monkfish, crisp bean sprouts, and aromatic water parsley come together in a harmonious blend of tastes and textures.
Main Ingredients- 1 pack (approx. 500g) prepared monkfish
- 200g crunchy bean sprouts (adjust to your preference)
- 1 large leek
- 1/5 carrot
- 1 handful of water parsley (stems preferred)
- 2 Korean red chili peppers (cheongyang)
- 1/2 red bell pepper
- 1/2 cup perilla seeds powder (deulkkae garu)
Spicy Seasoning Sauce- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 tsp ginger juice
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp cooking wine (mirin or sake)
- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 tsp ginger juice
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp cooking wine (mirin or sake)
Cooking Instructions
Step 1
First, lightly rinse the prepared monkfish under cold running water. Pat it dry with paper towels. To remove any fishy odor and enhance tenderness, sprinkle about 1 tablespoon of Cheongju (Korean rice wine) or soju over the monkfish and gently massage it in. Let it marinate for about 10 minutes.
Step 2
Prepare the bean sprouts for a delightful crunch. Remove the heads and tails for a cleaner presentation. Bring a pot of water to a boil and add about 1/2 teaspoon of salt. Add the bean sprouts and blanch for just 1 minute – overcooking will make them soggy. Immediately drain the bean sprouts and rinse them under cold water to stop the cooking process. Set aside.
Step 3
Now, let’s create the heart of the Agui Jjim: the spicy seasoning sauce! In a medium bowl, combine 1 tablespoon of gochujang, 4 tablespoons of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 1 teaspoon of ginger juice, 1 tablespoon of plum extract, and 1/2 tablespoon of cooking wine. Mix these ingredients thoroughly until well combined. Making the sauce ahead of time and letting it rest allows the flavors to meld beautifully. Place the marinated monkfish in a pan and coat it with about half of the prepared seasoning sauce. Gently mix.
Step 4
Allow the monkfish to marinate briefly in the sauce. Then, pour about 1 cup of water or anchovy broth into the pan. You don’t need a lot of liquid; just enough to partially cover the ingredients. Start heating the pan over medium heat.
Step 5
Once the liquid begins to simmer, add the blanched bean sprouts generously to the pan. The bean sprouts will absorb the delicious flavors as they cook. Simmer for another 1-2 minutes, just until the bean sprouts are slightly softened but still retain some crispness.
Step 6
It’s time to add the vegetables and add a splash of color! Add the diagonally sliced leek, bite-sized pieces of carrot, water parsley stems, and the chili peppers (both Korean red and bell pepper). Gently toss everything together to ensure the ingredients are well combined with the sauce. Add the remaining seasoning sauce at this stage for an extra burst of flavor.
Step 7
Finally, let’s achieve the perfect consistency and finish. You can thicken the sauce with a cornstarch slurry (2 Tbsp water + 1 Tbsp cornstarch), but today we’ll add a generous amount of perilla seeds powder for a nutty aroma and creamy texture. Stir in 1/2 cup of perilla seeds powder until well incorporated. This will naturally thicken the sauce and add a wonderful savory depth. Continue to simmer for about 1 more minute, allowing the flavors to meld. Your delicious Agui Jjim is ready! It offers a delightful spicy kick at the first bite, followed by a comforting nutty finish. Enjoy this wonderful dish, especially served warm with rice!
