Agujjim

About the dish

Agujjim braises monkfish with soybean sprouts and mideodeok in a fiery red seasoning. Once a fish so unloved it was thrown away, the monkfish was turned into a delicacy in Masan, and the local dish went on to win over the whole country.

Key ingredient

Monkfish (agwi) — lean and high in protein, a friend to dieters; rich in collagen for the skin, with vitamins A and E to strengthen immunity. Best in winter, mainly from Masan & Gunsan.

Ingredients

Main: monkfish, soybean sprouts, mideodeok (small sea squirts), minari, scallion · Seasoning: gochugaru, gochujang, minced garlic, ginger, starch slurry

Simple recipe

1. Cut the monkfish into pieces and blanch, and trim the soybean sprouts.
2. Make a seasoning paste with gochugaru, minced garlic and ginger.
3. Add the mideodeok and monkfish and braise in the seasoning.
4. Add the sprouts and minari and cook briefly.
5. Stir in starch slurry to thicken, toss and serve.

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