Eddo and I both love Agwi or Agu Jjim 아귀찜/아구찜. Spicy braised monkfish. Eeeeeep <3.
I, myself, notoriously love dishes that invite schmearing—gang dwenjang, mapa dubu, eundaegu jorim, biji jjigae, and so forth. Thus, this recipe calls for more braising liq to achieve more schmearable sauce in the final product. Good-looking monkfish will exhibit some bright red blood marks. A few local SF markets like Gus’ do carry monkfish, typically deboned and deveined. Four Star Seafood and Monterey Seafood also carry monkfish, and you can pick some up at their retail outposts: Billingsgate (Noe Valley) and Monterey Fish Market (Berkeley), respectively.
The key here is to blanch your monkfish and soybean sprouts ahead of time to prevent overcooking, achieving the most perfect textural bite in both fish and vegetable.
AGWI JJIM 아귀찜
SERVES 2
1 pound of monkfish
1/2 pound of soybean sprouts
To season:
1 big spoonful of minced garlic
1/2 small spoonful of minced ginger
2 cups of myulchi yooksu (or water)
2 big sp…