Agujjim
Spicy Monkfish and Soybean Sprout Stew
A fiery and flavorful Korean stew featuring tender monkfish and crunchy soybean sprouts, coated in a rich, spicy sauce. This dish, a specialty of Masan, is known for its bold flavors and satisfying texture.
🧂 Ingredients
- 500 g Monkfish fillets(Ensure all bones and skin are removed. Monkfish can be purchased as fillets or whole and prepped at home.)
- 300 g Soybean sprouts(Fresh, crisp soybean sprouts are best. Rinse them thoroughly before use.)
- 4 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. For a milder version, use less; for extra spice, add more.)
- 1 tbsp Doenjang (Korean soybean paste)(Adds depth and umami to the sauce.)
- 6 cloves Garlic(Minced or finely chopped.)
- 4 Scallions(Cut into 2-inch pieces. Separate white and green parts if desired for garnish.)
- 1 cup Water or anchovy broth(For the braising liquid.)
- 2 tbsp Soy sauce(Adds saltiness and depth.)
- 1 tbsp Sesame oil(For finishing and aroma.)
- 1 tsp Sugar(Balances the spice and saltiness.)
- 0.5 tsp Black pepper
- 1 tbsp Optional: Cornstarch slurry(1 tbsp cornstarch mixed with 2 tbsp water, for thickening the sauce if desired.)
👨🍳 Instructions
- 1
Prepare the monkfish: Rinse the monkfish fillets under cold water and pat them dry. Cut the fish into bite-sized pieces, about 1.5 to 2 inches. Set aside.
⏱️ 15 minutes - 2
Prepare the soybean sprouts: Rinse the soybean sprouts thoroughly under cold running water. Trim off any roots or damaged sprouts. Set aside.
⏱️ 5 minutes - 3
Make the spicy sauce: In a medium bowl, combine the gochugaru, doenjang, minced garlic, soy sauce, sugar, and black pepper. Mix well until a paste forms. Gradually whisk in the water or anchovy broth until smooth.
⏱️ 5 minutes - 4
Assemble the stew: In a large, wide pot or a Korean earthenware pot (ttukbaegi), spread the soybean sprouts evenly across the bottom. Arrange the monkfish pieces on top of the sprouts.
⏱️ 5 minutes - 5
Pour the prepared spicy sauce evenly over the monkfish and sprouts. Add the cut scallions on top.
⏱️ 2 minutes - 6
Braise the stew: Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 15-20 minutes, or until the monkfish is cooked through and tender, and the sprouts are tender-crisp. Stir gently once or twice during cooking to ensure even distribution of the sauce.
⏱️ 20 minutes - 7
Thicken and finish: If you prefer a thicker sauce, stir in the cornstarch slurry during the last 2 minutes of cooking. Once the fish is cooked and the sauce has reached your desired consistency, stir in the sesame oil. Taste and adjust seasoning if necessary.
⏱️ 3 minutes - 8
Serve hot: Ladle the Agujjim into bowls, ensuring each serving has plenty of monkfish, sprouts, and sauce. Garnish with extra chopped scallions or sesame seeds if desired. It is traditionally served with steamed rice.
⏱️ 5 minutes
💡 Pro Tips
- ✓Agujjim is a signature dish from the coastal city of Masan, known for its vibrant seafood.
- ✓This dish is intentionally very spicy. Adjust the amount of gochugaru to suit your tolerance.
- ✓Monkfish liver (Anju) is considered a delicacy in Korean cuisine and can be added to this dish for an extra rich flavor, though it's not always readily available.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute monkfish with other firm white fish like cod, pollock, or even squid.
- For an even spicier kick, add a pinch of cayenne pepper or a fresh chili pepper to the sauce.