1
Cut the monkfish into bite-sized pieces and score the larger pieces with a knife.
Homemade Braised Monkfish (Agwijjim)
A recipe for making spicy and crunchy braised monkfish at home that rivals professional restaurants.
KoreanOther
⏱️ 10 min total📝 15 steps
What You'll Need
Monkfish1.2kg
Bean sprouts800g
Water dropwort (minari)130g
Green onion130g
Red Cheongyang chili pepper40g
Monkfish boiling broth100ml
Sesame oil1 tbsp
Black peppera little
Whole sesame seeds1.5 tbsp
Minced ginger1/2 tsp
Cooking wine45g
Coarse salt1/2 tsp
Red chili powder96g
Potato starch18g
Dashida (beef seasoning)1/2 tbsp
Sugar30g
MSG (Miwon)1/2 tsp
Minced garlic50g
Dark soy sauce80g
Oligosaccharide40g
Instructions
2
Sprinkle the prepared monkfish with coarse salt to let it season.
3
Place the monkfish in a pot, add minced ginger and cooking wine, and boil over high heat.
4
Once it boils, reduce to medium heat and boil for another 5 minutes.
⏱️ 5m 0s5
Add the trimmed bean sprouts to the pot and boil over high heat for 5 minutes.
⏱️ 5m 0s6
Turn off the heat and let it cool while the monkfish and vegetables are boiling.
7
Cut the water dropwort, green onion, and red Cheongyang chili into 6cm lengths.
8
Remove the monkfish and let the bean sprouts cool slightly more.
9
Mix the monkfish boiling broth with the various seasoning ingredients to make the sauce.
10
If using frozen monkfish, coat it with the sauce while still frozen so the flesh doesn't crumble.
11
Turn on the heat and stir-fry the seasoned monkfish, bean sprouts, and sliced green onion.
12
Add the remaining sauce and continue to stir-fry.
13
Add more monkfish boiling broth to adjust the seasoning if necessary.
14
Turn off the heat and finish by adding sesame oil, black pepper, and whole sesame seeds.
15
Add a splash of soju and the sliced water dropwort to complete.