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Agujjim with rice

Agujjim is a Korean dish of monkfish braised in a spicy sauce with garlic and ginger, served with rice and bean sprouts. This version serves 4, takes 50 minutes, has a medium difficulty level, and costs about €5.40 per person. The key to success is blanching the monkfish first and adding the cornstarch only at the very end.

Tonight, Korean braised monkfish with bean sprouts in a spicy sauce, served with rice.

Agujjim with rice
Total time
50 min
Difficulty
Medium
Cost per person
€5.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Agujjim pairs the firm, lean flesh of monkfish with a red sauce built on raw garlic, ginger, and mild chili powder. The bean sprouts bring crunch and soak up the sauce as everything braises together. This isn't a fiery dish like some curries, the mild chili powder or Espelette pepper gives it character without overwhelming heat, even for people who aren't used to spicy food.

This is a meal to plan for an evening when you have a bit of time, 50 minutes with a few steps to follow in order. It works well for a dinner between adults or a relaxed Sunday evening, less so for kids who don't care for chili. Monkfish holds its shape during cooking, which makes it pleasant to eat at the table without worrying about bones.

The ingredients

4 people

Fish counter

  • Monkfish, cut into pieces 900 g

Fruits and vegetables

  • Bean sprouts 400 g
  • Garlic 6 cloves
  • Scallions 4
  • Fresh ginger 15 g

Pantry

  • Mild chili powder or Espelette pepperoften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Allergens Fish, Soy, Gluten, Sesame

The step by step recipe

  1. Cook the rice in salted water, then keep it warm. 11 min

    Add a pinch of sesame seeds to the rice if you like.

  2. Mix the chili powder, soy sauce, sugar, chopped garlic, grated ginger, and a glass of water to make the sauce.

    Swap gochugaru for Espelette pepper for a milder version.

  3. Blanch the monkfish for a few minutes in simmering water to firm it up, then drain it. 3 min

    This also removes the excess natural gelatin from the monkfish.

  4. Add the monkfish to the sauce along with the bean sprouts and let it braise, covered. 15 min

    Turn the pieces once so they soak up the sauce evenly.

  5. Thicken with the cornstarch diluted in a little cold water, add the scallions and sesame oil, and serve over the rice.

    This dish is best eaten hot, it loses some of its finesse as it cools.

Our tips to get it right

  • Pick monkfish pieces that are firm and roughly the same size, so they cook at the same rate during braising.
  • Taste the sauce before adding the fish and adjust the sugar or chili to your liking, the base should already taste good on its own.
  • Keep the heat moderate during braising, at a hard boil the monkfish turns rubbery instead of staying firm and tender.

The variations

  • Swap the monkfish for thick cod fillets or monkfish cheeks, cutting the braising time slightly since these are more delicate.
  • For a vegetarian version, replace the monkfish with firm tofu, pan seared before going into the sauce.
  • For a faster version, skip blanching the fish and braise the raw monkfish directly for 5 extra minutes.

What to serve it with

  • A clear broth starter
  • Plain steamed vegetables
  • Unsweetened green tea

Storage

The dish keeps for 2 days in the refrigerator in a sealed container, the monkfish texture stays decent but softer than on the first day. Reheat gently in a skillet or saucepan with a splash of water to loosen the sauce. Freezing isn't recommended, monkfish turns fibrous once thawed.

Questions about this dish

Can you use a different fish instead of monkfish?

Yes, thick cod fillets or monkfish cheeks work well. Choose a firm fleshed fish that holds up to cooking, otherwise it may fall apart in the sauce.

Can you make the sauce ahead of time?

Yes, you can mix the sauce a day ahead and keep it in a sealed container in the fridge. Add the cornstarch only when you're ready to thicken the dish, right before serving.

Why blanch the monkfish before braising it?

This quick dip in simmering water firms up the flesh and removes the natural excess gelatin in monkfish. The fish then holds its shape better during the braise.

Is this dish very spicy?

No, with mild chili powder or Espelette pepper, the result stays fairly gentle. You can cut the amount further if you're cooking for sensitive palates.

How long does it take to make a braised Korean spicy monkfish with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a braised Korean spicy monkfish with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised Korean spicy monkfish with rice cost?

About €5.40 per serving, or €21.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten, sesame. Always check the labels of the products you buy.

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