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 vinegar
- 1/4 cup of water
- 1 tbsp of minced garlic
- 1 tbsp of minced ginger
- 1 tbsp of sesame oil
- 1/2 tsp of red pepper flakes
- 1/2 tsp of black pepper
- 1/4 cup of sliced scallions
- 1/4 cup of julienned carrots
- 1/4 cup of julienned red bell pepper
- 1/4 cup of julienned yellow bell pepper
- 1/4 cup of julienned onion
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Rinse the agujjim fillets under cold water and pat dry with paper towels. Cut them into bite-sized pieces and set aside.
2. In a mixing bowl, combine soy sauce, rice wine, sugar, vinegar, water, minced garlic, minced ginger, sesame oil, red pepper flakes, and black pepper. Mix well until the sugar is dissolved.
3. Heat the skillet or wok over 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 well to coat. Add the sliced scallions, julienned carrots, red bell pepper, yellow bell pepper, and onion. Stir-fry for another 3-4 minutes until the vegetables are tender and the sauce has thickened.
5. Remove from heat and transfer to a serving dish. Garnish with additional sliced scallions if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 80mg
- Sodium: 1500mg
- Total carbohydrates: 16g
- Dietary fiber: 2g
- Sugars: 11g
- Protein: 35g
Substitutions for ingredients:
- Monkfish can be substituted with other firm white fish such as cod or halibut.
- Rice wine can be substituted with dry sherry or white wine.
- Red pepper flakes can be substituted with Korean chili flakes (gochugaru) for a spicier flavor.
Variations:
- Add sliced mushrooms or baby corn for additional texture and flavor.
- Substitute the sweet and sour sauce with a spicy gochujang sauce for a different flavor profile.
Tips and tricks:
- Be sure to pat the agujjim fillets dry before cooking to prevent excess moisture in the dish.
- Stir-fry the agujjim quickly over high heat to prevent overcooking and toughening of the fish.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store any leftover agujjim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the agujjim in a skillet or microwave until heated through.
Presentation ideas:
- Serve the agujjim in a shallow bowl or on a platter with additional sliced scallions for garnish.
Garnishes:
- Sliced scallions
Pairings:
- Serve with steamed rice and a side of kimchi for a complete meal.
Suggested side dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the agujjim is overcooked and tough, reduce the cooking time and adjust the heat as needed.
Food safety advice:
- Be sure to cook the agujjim to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Agujjim is a Korean dish made with monkfish, a popular fish in Korean cuisine.
Flavor profiles:
- Sweet and sour with a hint of spiciness.
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean