Korea

Agujjim

Name: Agujjim
Total time: 60 min
Yield: 3
Cuisine: Korea
Ingredients: 600 g Monkfish (in pieces); 300 g Bean sprouts; 3 tbsp Gochugaru (chili flakes); 4 cloves Garlic; 2 tbsp Soy sauce; 1 tbsp Rice flour (to thicken); 2 stalks Spring onion

Korean braised monkfish

Agujjim is a fiery braised dish of monkfish, a specialty of the South Korean port city of Masan.

The fish is cooked with plenty of bean sprouts and a spicy gochugaru sauce, thickened with rice flour so the sauce clings to every ingredient.

Servings3

Time60 min

LevelAdvanced

Ingredients

Monkfish (in pieces)600 g
Bean sprouts300 g
Gochugaru (chili flakes)3 tbsp
Garlic4 cloves
Soy sauce2 tbsp
Rice flour (to thicken)1 tbsp
Spring onion2 stalks

★ = available authentic in the Asia Boutique

Preparation

Pre-cook the monkfish briefly, blanch the bean sprouts.
Stir a paste of gochugaru, garlic and soy sauce.
Simmer the fish with paste and a little stock.
Add bean sprouts, thicken with rice flour.
Scatter with spring onion and serve hot.

Make it original

Gochugaru for agujjim is in the Asia Boutique.

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