World Flavors Cookbook

Agwi-jjim (Braised Monkfish)

A very spicy and thick braised dish of monkfish and large amounts of soybean sprouts.

Cuisine: South Korea

Ingredients

• 800g monkfish, cut into chunks
• 500g soybean sprouts (thick ones)
• Minari (water dropwort)
• Thickening: starch slurry
• Sauce: gochugaru, soy sauce, garlic, ginger

Instructions

1. Steam monkfish and sprouts briefly.
2. Add the spicy sauce and stir-fry over high heat.
3. Add minari and starch slurry to thicken the sauce until it coats everything.
4. Finish with sesame oil and seeds.