Braised Monk Fish, Agu Jjim
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.
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.
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.
Combine all ingredients and mix well
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.
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)