Ingredients with Measurements:
- 1 lb of agujjim (monkfish) fillets, cut into bite-sized pieces
- 1 cup of sliced mushrooms (shiitake or button)
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of rice wine
- 1 cup of water
- Salt and pepper to taste
- Sliced green onions for garnish
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a large skillet or wok, heat up the sesame oil over medium-high heat.
2. Add the sliced onions and minced garlic to the skillet and sauté for 2-3 minutes until the onions are translucent.
3. Add the sliced mushrooms to the skillet and sauté for another 2-3 minutes until the mushrooms are tender.
4. Add the agujjim (monkfish) fillets to the skillet and sauté for 2-3 minutes until they start to turn opaque.
5. In a small bowl, mix together the gochugaru (Korean red pepper flakes), soy sauce, sugar, rice wine, and water. Pour the mixture over the fish and vegetables in the skillet.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the fish is fully cooked and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 6g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Any firm white fish can be used instead of agujjim (monkfish).
- Any type of mushroom can be used.
- Mirin can be used instead of rice wine.
Variations:
- Add sliced bell peppers or carrots for extra vegetables.
- Use chicken or beef instead of fish.
- Add more gochugaru for a spicier dish.
Tips and Tricks:
- Make sure to cut the fish into bite-sized pieces for even cooking.
- Don't overcook the fish or it will become tough and rubbery.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet or microwave until heated through.
Presentation Ideas:
Serve in a large bowl or individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested Side Dishes:
Steamed rice, kimchi, stir-fried vegetables
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Agujjim is a popular Korean fish dish that is often served at special occasions and celebrations.
Flavor Profiles:
Savory, slightly sweet, and spicy
Serving Suggestions:
Serve hot with steamed rice and kimchi for a complete meal.
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Region: Korean