English
Agwi-jjim

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South Korea

Agwi-jjim

아귀찜

Seafood dish, traditional in Korea

Side dishesCourse
101kcal · per serving
2/5Spice
No pork
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About this dish

Agwi-jjim (Korean: 아귀찜) or agu-jjim (아구찜) is a Korean jjim dish made with blackmouth angler, the fish known as agwi in Korean. The name of the dish is usually translated as "braised spicy angler". The dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot. However, other ingredients such as kongnamul (soybean sprouts), mideodeok (미더덕, Styela clava), and minari (미나리, Oenanthe javanica) also play an important role in giving agujjim a refreshing and fragrant flavor. The fish is an excellent source of protein and has a rich taste as well as a palatable chewy texture.

Description: Wikipedia — Agwi-jjim, CC BY-SA 4.0

Recipe

Steamed Monkfish in Soy Sauce (Ganjang Agwi-jjim)

🌶 Spicy 2/5No porkContains: gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1
  • monkfish아귀(150g)
    150 g
  • shrimp새우(20g)
    20 g
  • Korean water dropwort (minari)미나리(15g)
    15 g
  • green chili pepper풋고추(5g)
    5 g
  • red chili pepper붉은 고추(5g)
    5 g
  • Seasoned bean sprouts: soybean sprouts콩나물무침 콩나물(30g)
    30 g
  • sesame oil참기름(3g)
    3 g
  • sesame seeds참깨(1g)
    1 g
  • Soy sauce: sugar간장소스 설탕(1g)
    1 g
  • low-sodium soy sauce저염간장(3g)
    3 g
  • rice wine (cheongju)청주(15g)
    15 g
  • kelp water다시마물(50g)
    50 g
  • Monkfish seasoning: minced onion아귀찜양념 다진 양파(50g)
    50 g
  • minced ginger다진 생강(5g)
    5 g
  • minced garlic다진 마늘(10g)
    10 g

Nutrition per serving

101kcal
1.15gCarbs
15.1gProtein
0.76gFat
119.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Slice the monkfish into thin fillets.
  2. Finely chop the shrimp, stuff it inside the monkfish fillets, and tie with blanched water dropwort.
  3. Put the soy sauce, monkfish and monkfish seasoning in a pot and boil over low heat.
  4. When the monkfish is cooked, top with the chili peppers sliced on the diagonal and cook a little longer.
  5. Blanch the soybean sprouts in boiling water and season them with sesame oil and sesame seeds.
  6. Serve the steamed monkfish with the seasoned bean sprouts to finish.
💡 TipInstead of a gochujang sauce, the dish is flavored with low-sodium soy sauce and water steeped with natural seasonings to reduce sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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