Agujjim (Spicy Braised Monkfish)
Stir-fried anchovies and a lot of bean sprouts with plenty of collagen
Description
A fiery seafood dish. Chunks of gelatinous monkfish braised with a mountain of crunchy soybean sprouts in a thick, highly spicy red chili sauce.
Restaurants serving Agujjim (Spicy Braised Monkfish)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Monkfish(bone/skin on)
- Soybean sprouts
- Minari(Dropwort)
- Chili powder
- Potato starch
Instructions
- Blanch monkfish chunks.
- Braise with soybean sprouts, chili powder, garlic.
- Thicken heavily with starch slurry.
Learn more Spice, substitutes, tips
Key spices
Chili powder、Minari aroma
Substitutes at Japanese supermarkets
Cod or white fish, Soybean sprouts, Water dropwort
Pairing
Soju / Bokkeumbap(Fried rice finish)
Trivia
[Local Color] A Masan specialty. Created to utilize discarded monkfish. The key is the heavy starch slurry that turns it into a 'thick, sticky gravy'.
Eating tips & etiquette
[Unique Eating] Enjoy the gelatinous monkfish skin contrasting with the crunchy sprouts. Frying rice in the leftover fiery sauce is mandatory.
Allergen
Fish, Soy