Braised Monk Fish, Agu Jjim

아구찜
A popular spicy fish dish from Korea.
Alternate Spellings: Agujjim, Agu Chim, Agwii Jjim, Agwijjim, agwuijjim
Seafood Sustainability:
Monkfish are on the avoid lists of Seafood Watch and Sea Choice.
Recommended alternatives are:
Best choices:
Catfish (farmed), Rainbow Trout (farmed), and Tilapia (farmed) from the U.S.

Servings: 6

Ingredients

18

oz

아귀/아구 (monkfish fillet)

3

tablespoons

Cooking oil

1/2

cup

chicken broth or water

1/2

cup

더덕 Deodeok root (bonnet bellflower root/codoropsis root).

1

teaspoon

salt

1

pound

soy bean sprouts

2

green or spring onions

2

green Korean chili peppers

2

red Korean chili peppers

4

ounces

고사리 (gosari - fern shoots)

1

tablespoon

sesame oil

Thickener

2

tablespoons

Cornstarch

4

tablespoons

water to mix with cornstarch

Seasoning Mix

3

tablespoons

medium ground red chili pepper

1

tablespoon

soy sauce

3

tablespoons

chicken broth

1

teaspoon

Sugar

2

tablespoons

minced garlic

3

tablespoons

onion, finely chopped

1/2

teaspoon

grated ginger

1

tablespoon

toasted sesame seed

1/4

teaspoon

Black pepper

1

tablespoon

sesame oil

1 1/2

tablespoon

rice wine

Procedure

Directions

Preparation

Deodeok (Bonnet Bellflower Root)

Soak in cold water for two hours then drain.

Cover with water, add 1 teaspoon salt, then swirl for two to three minutes.

Rinse in cold water and drain.

Gossari

Two types of gassari are available in Korean markets, dried or wet packed. If using dried gossari, soak for two to three hours until soft, then rinse in cold running water and drain.

Wet packed, simply rinse in cold running water and drain.

Cut gossari into 1 1/2 inch lengths.

Soy Bean Sprouts

Trim root and seed ends off, leaving only the stem portion.

Rinse in cold water, then drain.

Bring a pot of water to a rapid boil, add bean sprouts, and return to a boil.

Remove from heat, rinse in cold water, and drain.

Spring Onion

Trim root and any discolored leaves.

Cut on a diagonal in 1/2 inch lengths, then rinse in cold water and drain.

Korean Chili Peppers

Remove stem and rinse well in cold water.

Cut in half from top to bottom and remove seeds.

Sliver each pepper half.

Seasoning Mix

Combine all ingredients and mix well

Monkfish

Cube the fillets in bite size pieces.

Place the cubed monkfish into a large bowl, add the seasoning mix, toss well and let stand for five minutes.

Cooking

Place cooking oil into a large, deep, heavy skillet and heat over high heat.

Add seasoned monkfish and stir fry until fish is lightly seared.

Add chicken broth or water and bring to a boil, reduce heat to medium low and simmer about 5 minutes.

Remove fish from skillet.

Add the deodeok to the skillet and cook until semi-tender, about 5 minutes.

Add remaining vegetables and return the fish to the skillet, increase heat to medium high, and return to a boil.

Mix thickener and add to skillet, stirring constantly until thickened.

Add sesame oil, stir twice, and remove from heat.

Serve hot with steamed white rice and ban chan.

Shopping List for 아귀찜/아구찜 (Agujjim)

(View as seperate Page)

Shopping List for 아귀찜/아구찜 (Spicy Braised Monkfish - Agujjim)
18 ounces 아귀/아구 (monkfish fillet)
1/2 cup 더덕 (Deodeok root - bonnet bellflower root/codoropsis root)
1 pound 콩나물 (kongnamul - soy bean sprouts)
4 ounces 고사리 (gosari - fern shoots)
2 빨강 고추 (red chili pepper - gochu)
2 녹색 고추 (green chili pepper - gochu)
참기름 (chamgireum - sesame oil)
고춧가루 (gochutgaru - red chili pepper powder)
간장 (ganjang - soy sauce)
생강 (saenggang - ginger)
참깨 (chamkkae - sesame seeds)

Nutrition Facts

Serving size: 1/6 of a recipe (10.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

306.22

Calories From Fat (50%)

153.19

Calories From Protein (30%)

90.65

Calories From Carbohydrates (20%)

62.38

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 17.87g

27%

Saturated Fat 2.27g

11%

Monounsaturated Fat 8.01g

 

Polyunsaturated Fat 5.13g

 

Cholesterol 27.2mg

9%

Sodium 658.66mg

27%

Potassium 996.09mg

28%

Total Carbohydrates 16.92g

6%

Fiber 1.88g

8%

Sugar 3.35g

 

Net Carbohydrates 15.04g

 

Protein 25.26g

51%

Vitamin A 1180.35IU

24%

Vitamin C 76.73mg

128%

Calcium 106.44mg

11%

Iron 2.85mg

16%

Vitamin E 1.47mg

15%

Vitamin D 0IU

0%

Thiamin 0.25mg

17%

Riboflavin 0.2mg

12%

Niacin 4.93mg

25%

Vitamin B6 0.53mg

27%

Folate 84.51mcg

21%

Vitamin B12 0.91mcg

15%

Pantothenic Acid 0.8mg

8%

Vitamin K 78.02mcg

98%

Phosphorus 390.91mg

39%

Magnesium 96.17mg

24%

Zinc 1.79mg

12%

Copper 0.49mg

25%

Manganese 0.91mg

46%

Selenium 41.21mcg

59%

Alcohol 0g

 

Caffeine 0mg

 

Water 224.69g

0%

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