Ingredients with Measurements:
- 2 lbs of agujjim (monkfish) fillets
- 1/2 cup of soy sauce
- 1/4 cup of rice wine
- 1/4 cup of sugar
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/4 cup of gochugaru (Korean red pepper flakes)
- 1/4 cup of gochujang (Korean red pepper paste)
- 1/4 cup of doenjang (Korean soybean paste)
- 1/4 cup of water
- 1/4 cup of chopped scallions
- 1/4 cup of sesame oil
- 1/4 cup of sesame seeds
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the agujjim fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. In a mixing bowl, whisk together the soy sauce, rice wine, sugar, minced garlic, minced ginger, gochugaru, gochujang, doenjang, and water until well combined.
3. Heat the sesame oil in a large pot or Dutch oven over medium-high heat. Add the agujjim pieces and stir-fry for 2-3 minutes until lightly browned.
4. Pour the sauce mixture over the agujjim and stir to coat evenly. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the fish is cooked through and the sauce has thickened.
5. Stir in the chopped scallions and sesame seeds, and cook for an additional 2-3 minutes.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 2g
Cholesterol: 70mg
Sodium: 1500mg
Total carbohydrates: 22g
Dietary fiber: 3g
Sugar: 13g
Protein: 35g
Substitutions for ingredients:
- Monkfish can be substituted with any firm white fish, such as cod or halibut.
- Rice wine can be substituted with dry sherry or white wine.
- Gochugaru and gochujang can be substituted with other types of chili flakes and paste, respectively.
- Doenjang can be substituted with miso paste.
Variations:
- Add vegetables such as sliced onions, bell peppers, or zucchini to the agujjim for extra flavor and nutrition.
- Use chicken or beef instead of fish for a different protein source.
- Adjust the spiciness level by adding more or less gochugaru and gochujang.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Use a non-stick pot or Dutch oven to prevent the agujjim from sticking to the bottom.
- Garnish with additional chopped scallions and sesame seeds for extra flavor and texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the agujjim in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve the agujjim in a large bowl or platter, garnished with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Steamed rice, kimchi, and pickled vegetables.
Suggested side dishes:
Stir-fried vegetables, Korean-style pancakes, and steamed buns.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the fish is not cooked through, simmer for an additional 5-10 minutes until fully cooked.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Agujjim is a Korean dish made with monkfish, a popular seafood in Korean cuisine. It is often served as a spicy stew or braised dish, and is typically eaten with rice and other side dishes.
Flavor profiles:
Salty, sweet, spicy, and savory.
Serving suggestions:
Serve the agujjim hot with steamed rice and other Korean side dishes for a complete meal.
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Region: Korean