Ingredients with Measurements:
- 1 lb of firm white fish (cod, halibut, or sea bass)
- 1 cup of sliced carrots
- 1 cup of sliced zucchini
- 1 cup of sliced onion
- 1 cup of sliced green onions
- 1 cup of sliced red bell pepper
- 1 cup of sliced green bell pepper
- 1/2 cup of soy sauce
- 1/4 cup of sugar
- 1/4 cup of rice wine
- 1/4 cup of water
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. Cut the fish into bite-sized pieces and set aside.
2. In a mixing bowl, combine soy sauce, sugar, rice wine, water, garlic, ginger, sesame oil, and vegetable oil. Mix well.
3. In a large pot or Dutch oven, add sliced carrots, zucchini, onion, green onions, red bell pepper, and green bell pepper. Pour the sauce mixture over the vegetables and stir to combine.
4. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and let it simmer for 5 minutes.
5. Add the fish to the pot and gently stir to combine. Cover the pot and let it simmer for 10-15 minutes or until the fish is cooked through.
6. In a small bowl, mix cornstarch with 2 tablespoons of water. Add the mixture to the pot and stir gently. Let it simmer for 2-3 minutes or until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 22g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Any firm white fish can be used in place of cod, halibut, or sea bass.
- Any vegetables can be used in place of carrots, zucchini, onion, green onions, red bell pepper, and green bell pepper.
- Mirin can be used in place of rice wine.
- Cornstarch can be replaced with potato starch or arrowroot powder.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use chicken or beef instead of fish.
- Add chili flakes or hot sauce for a spicy kick.
- Use vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Cut the vegetables into similar sizes for even cooking.
- Do not overcook the fish to prevent it from becoming tough and dry.
- Adjust the sweetness and saltiness of the sauce to your liking.
- Serve with steamed rice to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls. Garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Steamed rice, kimchi, pickled vegetables, or a side salad.
Suggested side dishes:
Steamed rice, kimchi, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, mix more cornstarch with water and add it to the pot.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure the fish is fresh and properly stored.
- Wash your hands and utensils before and after handling raw fish.
- Cook the fish to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Agujjim is a Korean dish that originated in the southern coastal regions of Korea. It is typically made with fish and vegetables cooked in a spicy sauce.
Flavor profiles:
Savory, sweet, salty, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and garnish with chopped green onions or sesame seeds.
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Region: Korean