Monkfish
Monkfish, called agu (아구) or agwi (아귀) in Korean, is a firm, white fish with a texture similar to lobster meat. Here in America, it’s known as “poor man’s lobster”. Korean markets around here sell trimmed monkfish so I don’t have to deal with the huge, ugly head. The fishmonger will cut it into small pieces for you if you ask.
They are usually bone-in and skin-on, which is fine for us Koreans because we usually cook fish with bones and skins intact. But, you can also use fillets for this dish, which you may find at your local fishmonger or Costco.
What is agujjim?
Agu-jjim (아구찜) is monkfish braised in a red spicy sauce with kongnamul (soybean sprouts). It’s a variation of haemul jjim (spicy braised seafood). They are made similarly, but haemul jjim is made with a few different seafoods, such as crabs, shrimp, clams, fish, etc.
Jjim (찜) in Korean cooking refers to the dishes that are steamed or braised. Jjim dishes involve different cooking techniques, which include long braising used for dishes like galbijjim (braised short ribs) and short braising used to cook vegetables and seafood.
This braised monkfish dish originated from the southern coastal city of Masan, South Gyeongsang Province. In the past, this not so good-looking fish wasn’t consumed as a food item in Korea because of its unappealing looks. However, some fishermen didn’t want to waste their catches, so they brought them to a neighborhood eatery and ask the cook to make a tasty dish. That was in the 1960’s. The dish is now enormously popular all over the country in Korea.
At restaurants, agujjim is usually sold as a large dish that’s meant to be shared. It’s also pretty pricey. I remember my first time ordering this dish at a restaurant around here, many years ago. The expensive, large dish we ordered to share was just full of soybean sprouts and not enough fish to go around. My family was disappointed, and I started to make the dish at home.
How to make spicy braised monkfish
Agujjim typically includes lots of soybean sprouts, minari (Korean watercress) and mideodeok (sea squirts). Sea squirts are hard to find and expensive, so I usually substitute it with shrimp or clams. You can use monkfish only.
First cook the fish for a few minutes, and then stir in the seasoning mix until the fish is tender. Continue cooking for a few more minutes before adding the starch slurry and stirring well until the sauce thickens. Add the vegetables. Gently toss to evenly coat the vegetables with the sauce. Stir in the sesame oil and sesame seeds at the end. Serve with a bowl of rice.
The soybean sprouts play an important supporting role in this dish. Keeping the sprouts crunch is the key. For that, you cook the sprouts briefly, plunge them into an ice bath immediately after, drain, and add to the dish at the end to combine with everything.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1.5 pounds monkfish (agwi, 아귀 or agu 아구)
- 2 tablespoons cooking rice wine (mirim or mirin) or dry white wine
- 1 teaspoon salt
- 6 large shrimp, unpeeled (or a few little neck clams) - optional
Seasoning
- 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
- 2 tablespoons water
Vegetables
- 8 ounces soybean sprouts
- 2 ounces minari or watercress cut into about 3 to 4 inch lengths
- 2 scallions cut into about 2 inch lengths
Other
- 1 tablespoon corn or potato starch, mixed in 2 tablespoons of water
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
Instructions
- 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.
- Combine all the seasoning ingredients.
- Prepare a bowl with ice water. In a medium size pot, bring 1 cup of water to a boil. Add the soybean sprouts, and cook, covered, for 2 minutes over high heat. Drain, and immediately plunge them into the ice water. Drain.
- 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.
- Stir in the seasoning mix and the optional shrimp (or clams). Continue to cook, covered, for an additional 2 to 3 minutes, or until the fish is tender and the optional shrimp is cooked through (or the clams open).
- Pour in the starch slurry, and stir well until the sauce thickens. Add the vegetables. Gently toss to evenly coat the vegetables with the sauce. Salt and pepper to taste. Stir in the sesame oil and sesame seeds at the end. Serve with a bowl of rice.
Toni says
I tried cooking it and it turned out to be very delicious but I was wondering what side dishes I could have with it.
Hyosun says
Any Korean side dishes! Really options are endless. This is a spicy dish so some mild side dishes will go with it very well. I have a 15 Vegetable Side Dish collection on the website. You can also go through Recipes tab and click Side Dishes. Browse and see what you would like to try. Korean tables usually have a few of those side dishes to go with a main meal.
Phatcharin says
Delicious !! Try to make it first time Great recipe 🙂
Iris says
Hi, mom made this for me and fish was bitter. She didn’t follow your recipe, so not sure how she prepared it. Do you know why the fish tasted off?
Hyosun says
hmmm not sure. Sorry, but I think it’s best ask your mom what ingredients she used that might have caused the bitterness.
Kyong Anderson says
Thank you for taking your time to share your recipes. My mom unfortunately passed away and didn’t get to pass down her recipes to me. Your recipes offer me a missing link when I am making Korean food for myself and my family.
Hyosun says
Hi Kyong! So sorry to hear about your mom. I’m glad my recipes are helpful to you. Thank you so much for coming by to share your story! Happy Korean cooking!
Lisa says
I bought a bag of frozen agujjim kit frm the Korean suppermarket. I was given a sample and liked it. So I bought a bag of soybean sprouts and made it at home. It was pretty goid except for whatever it was that looked like clams or shucked baby oysters. Only that’s not what it was. I am guessing it was small sea squirts. It was pretty wierd. The skin was tough and it was full of liquid and guts inside. I ended up fishing those things out and throwing it away.
1st gen korean hubby says
Yes, its normally in the traditional dish to have 미더덕 mideduk – sea squirt(precooked in a can)
I dont like it myself, but the og koreans do.
kumars kitchen says
delicious,spicy and a colorful flavor rich dish 🙂
Hyosun Ro says
Thank you! My family loves it. Hope you try it.
bubblegum casting says
I tried this and its 10/10!!
nice recipe!
Alone says
I tried this a while a go…so delicious my husband love it…thankyou for sharing your recipe…keep it up!👍
Bella Lee says
You are truly telepathic with your readers! I was craving this for the past 2 weeks. Now I’m going to have it FINALLY!
Hyosun Ro says
Awesome! Hope you get to have it very soon. Cheers!