Spicy & Chewy Semi-Dried Monkfish Stew (Agijjim)
Semi-Dried Monkfish Stew Recipe – Delicious & Great for Meal Prep!
Introducing a semi-dried monkfish stew (Agijjim) so delicious, it will rival your favorite restaurant! This incredibly addictive spicy and savory dish is perfect for whetting your appetite and melting away stress. Get ready for a flavorful journey!
Main Ingredients- 1 pack Semi-dried Monkfish (approx. 300-400g)
- 150g Bean Sprouts
- 100g Korean Water Parsley (Minari)
- 1 stalk Green Onion
- 2 Korean Green Chili Peppers (Cheongyang)
- 1/2 Onion
- 2 Tbsp Chili Oil
- 1.5 Tbsp Doenjang (Fermented Soybean Paste)
- 1/3 cup Cooking Wine (Mirin or similar)
- Sesame Oil (for finishing)
- Sesame Seeds (for finishing)
- Pinch of Black Pepper
Starch Slurry- 2 Tbsp Cornstarch
- 3 Tbsp Water
Seasoning Sauce- 8 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Minced Garlic
- 0.5 Tbsp Minced Ginger
- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy)
- 1 Tbsp Oyster Sauce
- 5 Tbsp Onion Juice
- 1 Tbsp Brown Sugar
- 2 Tbsp Cornstarch
- 3 Tbsp Water
Seasoning Sauce- 8 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Minced Garlic
- 0.5 Tbsp Minced Ginger
- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy)
- 1 Tbsp Oyster Sauce
- 5 Tbsp Onion Juice
- 1 Tbsp Brown Sugar
Cooking Instructions
Step 1
Prepare all your ingredients according to the recipe. Wash and chop the vegetables, and unpack the semi-dried monkfish.
Step 2
Rinse the bean sprouts thoroughly under running water. For a better texture, you can remove the heads and tails, but it’s optional if you prefer to save time.
Step 3
Slice the onion into thick strips. Cut the green onion and Korean green chili peppers diagonally into large pieces. In a small bowl, whisk together 2 Tbsp cornstarch and 3 Tbsp water to create a ‘starch slurry’ and set aside.
Step 4
Rinse the semi-dried monkfish pieces under cold water and gently pat them dry. Place the monkfish in a pot, add enough water to cover it, then add 1.5 Tbsp doenjang and 1/3 cup cooking wine. Simmer over medium heat for about 10 minutes to partially cook the monkfish. Remove the monkfish and reserve about 1 cup of the cooking liquid – this flavorful broth is key to the stew’s taste!
Step 5
In a large bowl, combine all the seasoning sauce ingredients: 8 Tbsp gochugaru, 2 Tbsp minced garlic, 0.5 Tbsp minced ginger, 3 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp oyster sauce, 5 Tbsp onion juice, and 1 Tbsp brown sugar. Mix well with a spoon or whisk to create a smooth and flavorful Agijjim sauce.
Step 6
Heat 2 Tbsp chili oil in a wide, deep pan or wok over medium-high heat. Add the sliced onion and sauté until softened and translucent, releasing its aroma. Add the semi-dried monkfish and pour in 2/3 of the prepared Agijjim sauce. Gently toss to coat the monkfish. Once the fish is lightly coated, add the bean sprouts and mix.
Step 7
Pour the remaining 1/3 of the Agijjim sauce and 1 cup of the reserved monkfish cooking liquid into the pan. Cover with a lid and simmer over medium heat for about 5 minutes, allowing the bean sprouts to wilt and the flavors to meld together.
Step 8
Remove the lid and continue to stir-fry over medium-high heat for another 1-2 minutes. This helps to reduce the sauce slightly and allows it to cling beautifully to the ingredients.
Step 9
Reduce the heat to low. Gradually add the starch slurry, a spoonful at a time, stirring constantly until the stew reaches your desired thickness. Be careful not to make it too thick. Once the sauce has thickened, add the Korean water parsley, diagonally sliced green onions, and chili peppers. Gently toss to combine.
Step 10
Finally, drizzle in some sesame oil, sprinkle generously with sesame seeds, and add a pinch of black pepper. Give everything a final gentle stir. Your delicious, spicy, and chewy semi-dried monkfish stew is now ready to be enjoyed!
Step 11
The finished Agijjim features a sauce that perfectly coats the ingredients without being watery. The chewy texture of the monkfish, combined with the crisp bean sprouts and aromatic water parsley, creates a truly delightful dish. The spicy sauce is incredibly appetite-stimulating and makes for a perfect meal with rice!
