Aguijjim (Spicy Braised Monkfish)

Method6 steps · about 30 min

1. 1

   Step 1: Clean and cut the fish into about 2 inch-thick pieces. Drain, and pat dry with a paper towel. Mix well with a teaspoon of salt and the wine. Let it stand while preparing the other ingredients.

   Uses 1.5 pounds monkfish (agwi, 아귀 or agu 아구) · 2 tablespoons cooking rice wine (mirim or mirin) or dry white wine · 1 teaspoon salt

   
2. 2

   Step 2: Mix the garlic (1 tablespoon), grated ginger (1 teaspoon), gochugaru (3 tablespoons), sugar (1 teaspoon), soy sauce (1 tablespoon), pepper (to taste) to taste and the seasoning 2 tbsp water. Separately mix the 1 tbsp corn or potato starch with its own 2 tbsp water to make a slurry.

   Uses 1 tablespoon minced garlic · 1 teaspoon finely grated ginger · 3 tablespoons gochugaru (Korean red chili pepper flakes) · 1 teaspoon sugar · 1 tablespoon soy sauce · Pepper, to taste, for seasoning and final adjustment · 2 tbsp water, for the seasoning mix · 1 tbsp corn or potato starch, for the slurry

   
3. 3

   Step 3: Prepare a bowl with ice water. In a medium size pot, bring 1 cup of water to a boil. Add the soybean sprouts (8 ounces), and cook, covered, for 2 minutes over high heat. Drain, and immediately plunge them into the ice water. Drain.

   Boil soybean sprouts · 2 minUses 8 ounces soybean sprouts · 1 cup water, for boiling soybean sprouts · Ice water, as needed to chill the blanched sprouts

   
4. 4

   Step 4: Heat a heavy, deep skillet. Add 1/2 cup of water and the fish, and cook, covered, over medium heat, for 3 or 4 minutes. Flip the fish over halfway through the process.

   First covered fish braise · 4 minUses Seasoned monkfish pieces · 1/2 cup water, for braising the fish

   
5. 5

   Step 5: Add the seasoning mixture and the optional shrimp (6 large) OR clams. Cover and cook for another 2–3 minutes as a guide, continuing until the fish is tender, opaque and flakes easily and the shrimp is opaque and cooked through, or the clams have opened. Discard any clams that remain closed.

   Finish braising · 3 minUses Partly braised monkfish · Prepared seasoning mixture · 6 large shrimp, unpeeled (or a few little neck clams) - optional · A few littleneck clams, optional instead of shrimp

   
6. 6

   Step 6: Stir the starch slurry again, pour it into the braise and stir until the sauce thickens. Add the drained sprouts, minari or watercress (2 ounces) cut into 3–4-inch lengths, and scallions (2) cut into 2-inch lengths. Gently toss to coat and heat the vegetables through. Adjust with additional salt (to taste) and pepper (to taste) to taste, then stir in the sesame oil (2 teaspoons) and sesame seeds (1 teaspoon). Serve with cooked rice, if desired.

   Uses Cooked fish and selected shellfish in braising sauce · Prepared starch slurry · Blanched chilled and drained sprouts · 2 ounces minari or watercress (cut into about 3 to 4 inch lengths) · 2 scallions (cut into about 2 inch lengths) · Additional salt, to taste at the end · Pepper, to taste, for seasoning and final adjustment · 2 teaspoons sesame oil