Agwi jjim brings together the deep flavors of the sea with the bold, spicy seasoning typical of Korean cuisine. Monkfish becomes the perfect canvas for the hearty flavors of doenjang (fermented soybean paste), dried anchovy broth and aromatic additions like water celery and warty sea squirt. While this dish may seem complex, the cooking process is straightforward, offering an incredible reward for the effort. Perfect for a special occasion or a flavorful dinner, Agwi jjim will surely bring a touch of Korean culinary tradition to your table.

Try this recipe from Hansik Promotion Institute.

Agwi jjim (Hansik Promotion Institute)
Agwi jjim (Hansik Promotion Institute)

Ingredients:

  • 20 ounces monkfish
  • 6 cups water
  • 1 tablespoon doenjang (fermented soybean paste)
  • 9 grams ginger
  • 2 tablespoons rice wine
  • 85 grams warty sea squirt
  • 425 grams bean sprouts
  • 115 water celery
  • 1 large green onion
  • 2 green chile peppers
  • 2 red chile peppers
  • 4 tablespoons rice wine
  • 2 tablespoons minced garlic
  • 2 tablespoons vegetable oil
  • 3 cups dried anchovy broth
  • Salt water
  • 3 tablespoons salt
  • 6 cups water
  • Seasoning for braising
  • 4 tablespoons gochut-garu (red chili pepper powder)
  • 2 tablespoons soy sauce
  • 3 tablespoons minced green onion
  • 2 tablespoons minced garlic
  • ½ tablespoon minced ginger
  • 2 tablespoons rice wine
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil, pinch of salt, pinch of ground black pepper
  • Starch water
  • 3 tablespoons starch
  • 3 tablespoons water
  • Choganjang (soy sauce with vinegar)
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons white vinegar
  • 1 tablespoon horseradish

Instructions:

Preparation

Remove the intestines of monkfish. Cut monkfish into pieces and rinse with salted water. Drain in a colander. Rinse the warty sea squirts in salted water and drain in a colander as well.

In a large saucepan, add 6 cups water, doenjang, ginger and rice wine. Bring to a boil, and blanch monkfish.

Cut off the head and tail of bean sprouts. Pour the 1 cup water in the large saucepan. Blanch the bean sprouts for 5 minutes in medium heat.

Tear the leaves off from water celery and cut into 4-inch (10-cm) long pieces. Slice the green onion and pepper diagonally.

Mix all of seasoning ingredients for braising. Prepare starch water by mixing the starch and water, whisking to remove lumps.

Cooking

In a large saucepan, heat the vegetable oil and stir-fry the garlic. Add the blanched monkfish and half of braising seasoning. Add dried anchovy broth and blanched bean sprout water.

Add the warty sea squirt, bean sprouts, water celery, green onion, chile peppers and rest of the braising seasoning.

Bring to a boil then add the starch water. Heat while mixing to thicken stew.

Serve the braised spicy monkfish with choganjang.

Tip

The addition of starch or flour to the water in the final stage helps to make the seasoning thick and helps it to stick to the monkfish.

Serves 4.