Agujjim (Braised Monkfish)

아구찜

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Author: umma

Date: 4-28-10

Servings: 5-6

Prep Time: 30 minutes

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Recipe Ingredients:

• 1 large monk fish (2.5 lb), or 2.5 lbs of monkfish chunks
• 4 cups of water
• 1 tsp anchovy powder
• 3-4 thin slices of ginger
• 1/2 yellow onion
• 1 tsp salt
• 2 lb soybean sprout (kongnamul 콩나물)
• 8 oz Korean watercress (minari 미나리)
• 2 bunches green onion
• 1/2 red bell pepper
• 4 tbsp sweet rice flour
• Ingredients for seasoning sauce (yangnyeomjang 양념장)
• 2-3 tbsp of hot pepper powder (gochugaru 고추가루)
• 2 tbsp clear Korean soy sauce (guk ganjang 국간장)
• 1 tbsp hot pepper paste (gochujang 고추장)
• 2 tbsp rice wine
• 1 tbsp crushed garlic
• 1 tsp ground ginger
• 1 tbsp ground sesame seed powder (kaesogum 깨소금)
• 1 tbsp sesame oil (chamgirum 참기름)
• 1 1/2 cup of fish stock (from boiling the fish)

Recipe Steps:

• Slice the monkfish into 2" chunks.
• Bring 4 cups of water to a boil, and add 1 tsp anchovy powder, slices of ginger, garlic pieces, sliced yellow onion and 1 tsp of salt. Bring to a boil, then boil for 6-7 minutes. Blanch the fish in the boiling water, turning the fish around quickly. When the fish turns white, remove it from the water, saving the stock for later.
• Prep the vegetables: trim the bean sprout tails, wash thoroughly, discarding any head "skins" and set aside. Wash watercress and green onions – cut into 2" lengths. Bias cut the red bell pepper thinly, discarding the seeded and interior flesh.
• Dissolve 4 tbsp of sweet rice flour using about 7-8 tbsp of fish stock to make a smooth liquid mixture. Set aside.
• Mix all the seasoning sauce (yangnyeomjang 양념장) ingredients well – set aside.
• In a large wok, add the monkfish, bean sprouts, green onion and sliced pepper. Spread the seasoning sauce on top evenly and cover. Bring to a boil -- this should take about 10 minutes.
• Reduce heat to medium and add the watercress and the rice flour water which will act as a thickener. Cook for additional 10 min, adjust salt if necessary. Serve while warm.

Serving Size: 5-6
Preparation Time: 30 minutes

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