Ingredients with Measurements:
- 1 lb of Agujjim (monkfish) fillet, cut into bite-sized pieces
- 2 cups of bean sprouts
- 1/2 cup of scallions, chopped
- 1/4 cup of garlic, minced
- 1/4 cup of ginger, minced
- 1/4 cup of gochujang (Korean red pepper paste)
- 2 tbsp of gochugaru (Korean red pepper flakes)
- 2 tbsp of soy sauce
- 2 tbsp of sesame oil
- 1 tbsp of sugar
- 1 tbsp of rice wine
- 1 tsp of black pepper
- 4 cups of water
Special Equipment Needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Rinse the Agujjim fillet under cold water and pat dry with paper towels. Cut it into bite-sized pieces and set aside.
2. In a large pot or wok, heat up the sesame oil over medium-high heat. Add in the garlic, ginger, and scallions and stir-fry for 1-2 minutes until fragrant.
3. Add in the Agujjim pieces and stir-fry for another 2-3 minutes until lightly browned.
4. Add in the gochujang, gochugaru, soy sauce, sugar, rice wine, and black pepper. Stir well to combine.
5. Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 10-15 minutes until the Agujjim is fully cooked.
6. Add in the bean sprouts and let them cook for another 2-3 minutes until tender.
7. Serve the Spicy Agujjim with Bean Sprouts hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 12g
- Total carbohydrates: 13g
- Protein: 30g
Substitutions for ingredients:
- Agujjim can be substituted with any firm white fish such as cod or halibut.
- Bean sprouts can be substituted with any other vegetable such as spinach or zucchini.
Variations:
- Add in other seafood such as shrimp or squid for a seafood medley.
- Use chicken or beef instead of fish for a different protein option.
- Adjust the level of spiciness by adding more or less gochujang and gochugaru.
Tips and Tricks:
- Make sure to rinse the Agujjim fillet thoroughly to remove any excess blood or impurities.
- Use a wooden spoon or spatula to stir-fry the Agujjim to prevent it from falling apart.
- Adjust the amount of water depending on how soupy or thick you want the dish to be.
Storage Instructions:
- Store any leftover Spicy Agujjim with Bean Sprouts in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Spicy Agujjim with Bean Sprouts in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the Spicy Agujjim with Bean Sprouts in a large bowl with steamed rice on the side.
- Garnish with additional chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
- Pair with a light and refreshing salad to balance out the spiciness of the dish.
Suggested Side Dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Cucumber salad
Troubleshooting Advice:
- If the dish is too spicy, add more water to dilute the spiciness.
- If the Agujjim is falling apart during stir-frying, try cutting it into larger pieces or using a gentler heat.
Food Safety Advice:
- Make sure to cook the Agujjim fully to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Agujjim is a traditional Korean fish stew that originated from the southern coastal regions of Korea.
Flavor Profiles:
- Spicy, savory, umami
Serving Suggestions:
- Serve hot with steamed rice and a side of kimchi or pickled vegetables.
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Region: Korean