Ingredients with Measurements:
- 2 lbs Agujjim (monkfish) fillets, cut into bite-sized pieces
- 1 onion, sliced
- 4 garlic cloves, minced
- 1-inch ginger, sliced
- 2 green onions, chopped
- 2 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 cups water
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Large pot or Dutch oven with lid
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, ginger, and green onions to the pot and sauté for 2-3 minutes until fragrant.
3. Add the Agujjim pieces to the pot and stir to combine with the aromatics.
4. In a mixing bowl, whisk together the soy sauce, mirin, rice wine, brown sugar, black pepper, red pepper flakes, and water.
5. Pour the soy sauce mixture over the Agujjim in the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the Agujjim for 30-40 minutes until the fish is cooked through and tender.
8. In a small bowl, whisk together the cornstarch and water to make a slurry.
9. Add the slurry to the pot and stir to thicken the sauce.
10. Serve the Braised Agujjim with Soy Sauce hot, garnished with additional green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 10g
Carbohydrates per serving: 30g
Protein per serving: 35g
Substitutions for ingredients:
- Monkfish can be substituted with any firm white fish such as cod or halibut.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the pot for a more hearty meal.
- Use chicken or beef instead of fish for a different protein option.
- Add more red pepper flakes for a spicier dish.
Tips and tricks:
- Make sure to cut the Agujjim fillets into bite-sized pieces to ensure even cooking.
- Use a slotted spoon to remove any excess oil from the pot before adding the soy sauce mixture.
- If the sauce is too thick, add more water to thin it out.
Storage instructions:
Store any leftover Braised Agujjim with Soy Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Braised Agujjim with Soy Sauce in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Braised Agujjim with Soy Sauce in a large bowl or individual bowls, garnished with green onions and sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
- Sliced red chili peppers
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Steamed bok choy
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the fish is overcooked, reduce the simmering time or use a lower heat.
Food safety advice:
- Make sure to cook the Agujjim fillets to an internal temperature of 145°F to ensure they are fully cooked.
- Store any leftover Braised Agujjim with Soy Sauce in the refrigerator within 2 hours of cooking.
Food history:
Braised Agujjim with Soy Sauce is a traditional Korean dish that originated in the southern coastal regions of Korea. Agujjim is a popular fish in Korea, known for its firm texture and mild flavor.
Flavor profiles:
The Braised Agujjim with Soy Sauce has a savory, umami flavor from the soy sauce and mirin, with a hint of sweetness from the brown sugar. The red pepper flakes add a subtle heat to the dish.
Serving suggestions:
Serve the Braised Agujjim with Soy Sauce as a main dish for dinner or as a part of a Korean-inspired feast.
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Region: Korean