Agujjim (Braised Monkfish & Sprouts)
Firm monkfish braised with soybean sprouts in a spicy gochugaru sauce. High-protein, low-carb, bold.
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Join HomecookedIngredients
- 600 g Monkfish
- 300 g Bean sprouts
- 2 tbsp Gochugaru
- 1 tbsp Doenjang
- 4 cloves Garlic
- 3 Scallions
- 1 tbsp Toasted sesame oil
- 0.4 tsp Salt
- 1 tbsp Cornstarch (optional)
Method
- Mince the garlic and slice the scallions; mix the gochugaru, doenjang, garlic, sesame oil, and salt into a paste.
- Blanch the soybean sprouts 3 minutes and drain.
- Simmer the monkfish chunks with the paste and a little water until just cooked, 8 minutes.
- Fold in the sprouts, thicken with the cornstarch slurry, and toss to glaze.
- Scatter scallions over and serve.
About Agujjim (Braised Monkfish & Sprouts)
Agujjim (Braised Monkfish & Sprouts) is a Korean lunch or dinner that comes together in about 35 minutes and serves 4.
Agujjim (Braised Monkfish & Sprouts): frequently asked questions
Is Agujjim (Braised Monkfish & Sprouts) gluten-free?
As written, no — it contains Doenjang. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Agujjim (Braised Monkfish & Sprouts) take to make?
About 35 minutes start to finish, but only around 17 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Agujjim (Braised Monkfish & Sprouts)?
The core ingredients are essential, but you can leave out cornstarch — it's optional and mainly there for extra flavor or finish.
How many servings does Agujjim (Braised Monkfish & Sprouts) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.