HOW TO COOK AGUJJIM (RECIPE)

Agujjim is a Korean dish made of fish called Agu or monkfish. This dish is so spicy and commonly prepared with bean sprouts. The process involved in cooking Agujjim is steaming like many other Korean dish. Actually, the name "Jjim" means steamed, but not just steamed because traditionally, in Korea, steaming requires vegetables to be added in the dish. This food is actually not so old because Agujjim was first cooked only in the 1960's. In most of Korean restaurants, it is commonly served and very abundant like rice. There are many ways to make this, from selection of vegetables to preparation of the sauce. Agujjim is a family-size dish because large fish are used in making it. A regular size fish could yield 4-5 servings. This dish is also a good for people suffering from fatty liver because the fish is not like the pork nor chicken and it has vegetables in it especially when you add green leafy vegetables. If there is no monkfish that can be bought in your town or place, you can use some other sort of fish because the point of doing this recipe is the process and not the kind of fish we are going to use. Just be careful to choose the combination of fish and vegetables because sometimes the taste of the fish doe not compliment the taste of vegetables. Here is the simple and easy recipe of Agujjim:



HOW TO COOK AGUJJIM (RECIPE)

Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 4 servings

Ingredients:
2/3 kilo of monkfish
2 tbsp sake wine
1 tsp rock salt
8 pieces green mussels, boiled
4 cloves garlic, minced
1 thumb ginger, minced
1/4 red chili paste/sauce
1 tsp honey or sugar
freshly ground pepper
4 tsp water
1/2 pound bean sprouts
1 stalk spinach, or minari
2 tbsp cornstarch, dissolved in 2 tablespoon water
1 tsp sesame oil
2 tsp sesame seed, toasted

Preparation and step by step cooking procedure:
1. Clean and prepare the fish by removing the head and bones. Cut into 4 pieces.
2. Steam the fish for 10 minutes or until cooked.
3. In a pot, bring water to a boil. Add the sprouts and cook for 3 minutes.
4. Transfer the sprouts in a bowl of ice-cold water right after removing from heat.
5. Steam the spinach for 5 minutes.
6. In a saucer, combine sesame seeds, sesame oil and starch mixture. Mix well.
7. In a deep skillet, combine all the ingredients and simmer until the sauce thickens.
8. And serve with cooked rice.

HOW TO COOK AGUJJIM (RECIPE)