Ingredients with Measurements:
- 1 lb of agujjim (monkfish) fillets, cut into bite-sized pieces
- 1 cup of anchovy broth (made by boiling 1 cup of water with 5-6 dried anchovies and 1 piece of kelp for 10 minutes)
- 1/2 onion, sliced
- 1/2 carrot, sliced
- 1/2 zucchini, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 2 green onions, sliced
- 2 cloves of garlic, minced
- 1 tbsp of soy sauce
- 1 tbsp of gochugaru (Korean red pepper flakes)
- 1 tbsp of sugar
- 1 tbsp of sesame oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, add the anchovy broth, soy sauce, gochugaru, sugar, and sesame oil. Bring to a boil.
2. Add the onion, carrot, and garlic to the pot and cook for 2-3 minutes.
3. Add the agujjim pieces to the pot and cook for 5-7 minutes or until the fish is cooked through.
4. Add the zucchini, red and green bell peppers, and green onions to the pot and cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Agujjim can be substituted with any firm white fish such as cod or halibut.
- Dried anchovies can be substituted with fish sauce or chicken broth.
Variations:
- Add other vegetables such as mushrooms or spinach.
- Add seafood such as shrimp or squid.
Tips and tricks:
- Be careful not to overcook the fish as it can become tough and rubbery.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Use a non-stick pot to prevent sticking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Japchae (Korean glass noodle stir-fry)
- Banchan (Korean side dishes)
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent any foodborne illnesses.
Food history:
- Agujjim is a popular Korean fish dish that is typically made with monkfish.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and banchan.
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Region: Korean