Ingredients with Measurements:
- 2 lbs agujjim (monkfish) fillets
- 1 head of garlic, minced
- 1 onion, sliced
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 2 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 cup water
- Salt and pepper to taste
- Sliced scallions and sesame seeds for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
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 season with salt and pepper.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
3. Add the sliced onion, carrot, and red bell pepper to the pot and stir-fry for 3-4 minutes until slightly softened.
4. In a small bowl, whisk together the soy sauce, gochujang, sugar, and sesame oil. Pour the mixture into the pot and stir to coat the vegetables.
5. Add the seasoned agujjim pieces to the pot and stir to combine with the vegetables and sauce.
6. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the agujjim is cooked through and the sauce has thickened.
7. Serve the braised agujjim hot, garnished with sliced scallions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 15g
- Protein: 35g
Substitutions for ingredients:
- Agujjim can be substituted with any firm white fish, such as cod or halibut.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Red bell pepper can be substituted with any color bell pepper or spicy pepper.
Variations:
- Add sliced mushrooms or zucchini to the pot for extra vegetables.
- Use chicken or beef instead of fish for a different protein.
- Add a splash of rice vinegar or lime juice for a tangy flavor.
Tips and tricks:
- Pat the agujjim fillets dry before seasoning to prevent excess moisture in the pot.
- Stir the pot occasionally while simmering to prevent sticking and ensure even cooking.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store leftover braised agujjim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the braised agujjim in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the braised agujjim in individual bowls with a scoop of steamed rice on the side.
- Garnish with sliced fresh chilies or cilantro for a pop of color.
Garnishes:
- Sliced scallions and sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Stir-fried bok choy
- Spicy cucumber salad
- Steamed dumplings
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 or use a lower heat setting.
Food safety advice:
- Make sure the fish is cooked through before serving to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
- Agujjim is a Korean dish made with monkfish, a popular seafood in Korean cuisine. It is often braised with spicy sauce and vegetables for a flavorful and hearty meal.
Flavor profiles:
- Spicy, savory, umami, garlicky
Serving suggestions:
- Serve hot with steamed rice and pickled vegetables for a complete meal.
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Region: Korean