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Agujjim
Spicy steamed monkfish
Agu-jjim (아귀찜): Masan monkfish steamed with bean sprouts and minari in a spicy sauce
Agu-jjim was invented in the 1960s in the port of Masan in South Gyeongsang, where fishermen's taverns started braising the ugly monkfish they used to throw back, and Masan's "agu-jjim street" is still full of restaurants serving it on huge platters to share. Chunks of firm monkfish are cooked with a mountain of crunchy soybean sprouts and minari in a fiery gochugaru sauce, thickened with starch until glossy. It is spicy, juicy and low in fat. A portion is about 240 kcal. The common mistake is cooking the bean sprouts too long; they should stay crisp, so add them only for the last few minutes. Chef's tip: steam the monkfish before saucing; it releases a lot of water, which you pour off so the sauce stays thick and red.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ½ lb monkfish tailbone-in, cut into large chunks, membrane removed
- 14 oz soybean sproutsrinsed
- 3 ½ oz minari or watercresscut into 5 cm lengths
- 2 spring onionscut into lengths
For the sauce
- 2 tbsp soy sauce
- 5 garlic clovesminced
- ⅜ in fresh gingergrated
- 1 tsp sugar
- ¾ cup water
- 1 ½ tbsp potato starchmixed with 3 tbsp cold water
- 1 tbsp toasted sesame oil
- 1 tsp toasted sesame seeds
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Method
0/5 doneStep 1: Rinse 1 ½ lb monkfish tail and put it in a wide pan with 150 ml water. Cover and steam over a medium-high heat for 8 minutes, until the flesh turns white. Pour off the liquid, keeping 100 ml.
8 minStep 2: Mix 3 tbsp gochugaru (Korean chilli flakes), 2 tbsp soy sauce, 5 garlic cloves, ⅜ in fresh ginger, 1 tsp sugar and ¾ cup water with the reserved fish liquid.
Step 3: Spread 14 oz soybean sprouts over the fish, pour the sauce over, cover and cook for 4 minutes on a high heat.
4 minStep 4: Uncover, add 3 ½ oz minari or watercress and 2 spring onions and toss everything together for 2 minutes, until the sprouts are just wilted but still crunchy and the fish flakes easily from the bone.
2 minStep 5: Stir 1 ½ tbsp potato starch again, pour it in and toss for 1 minute, until the sauce is thick and glossy and clings. Drizzle with 1 tbsp toasted sesame oil, sprinkle with 1 tsp toasted sesame seeds and serve on a platter with rice.
1 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 30 g
- Carbs
- 14 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does agujjim take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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