Ingredients with Measurements:
- 2 lbs of anglerfish (or any firm white fish)
- 1 onion, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1/2 cup of hot pepper paste
- 1/4 cup of soy sauce
- 1/4 cup of rice wine
- 1/4 cup of sugar
- 4 cloves of garlic, minced
- 2 green onions, chopped
- 2 tbsp of sesame oil
- 2 tbsp of sesame seeds
- 2 cups of water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Cut the fish into bite-sized pieces and set aside.
2. In a large pot or Dutch oven, add the sliced onion, carrot, and zucchini.
3. Add the hot pepper paste, soy sauce, rice wine, sugar, minced garlic, and chopped green onions to the pot.
4. Mix everything together until the vegetables are coated in the sauce.
5. Add the fish pieces to the pot and gently mix them in with the vegetables and sauce.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to medium-low and let the agujjim simmer for 20-25 minutes, or until the fish is cooked through.
8. Once the fish is cooked, add the sesame oil and sesame seeds to the pot and give everything a final stir.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 22g
Protein: 35g
Substitutions for ingredients:
- Any firm white fish can be used instead of anglerfish.
- Red pepper paste can be used instead of hot pepper paste.
- Mirin or white wine can be used instead of rice wine.
- Honey or brown sugar can be used instead of white sugar.
Variations:
- Add sliced mushrooms to the pot for extra flavor and texture.
- Use shrimp or squid instead of fish.
- Add sliced potatoes or sweet potatoes for a heartier dish.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Adjust the amount of hot pepper paste to your desired level of spiciness.
- Serve with a side of kimchi for extra flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the agujjim in a pot over medium heat until heated through.
Presentation ideas:
Serve the agujjim in a large bowl with a sprinkle of sesame seeds and chopped green onions on top.
Garnishes:
Sesame seeds and chopped green onions.
Pairings:
Serve with a side of rice and kimchi.
Suggested side dishes:
Kimchi, steamed vegetables, or a simple salad.
Troubleshooting advice:
If the sauce is too thick, add more water to the pot. If it's too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Agujjim is a Korean fish stew that originated in the coastal regions of Korea.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the agujjim family-style in a large bowl with a side of rice and kimchi.
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Region: Korean