Aha Bujang's Masan-Style Agujjim

• 1kg cleaned monkfish
• 400g thick soybean sprouts for steaming
• 100g large green onion
• 8 cheongyang chili peppers
• 2 tbsp minced garlic
• 1 tbsp sesame oil
• 2 cups (500ml) water
• 4 tbsp fine spicy gochugaru
• 1/2 tbsp wasabi powder
• 1 tbsp beef dashida
• 1/2 tbsp Miwon
• 1/2 tbsp sugar
• 1/2 tbsp fine salt
• 1.5 tbsp potato starch
• 1/2 tsp black pepper

Recipe 🍳

Cooking tips 💡

• Adding a small amount of wasabi powder to the seasoning mix brings out the deep flavor and clean finish characteristic of specialty restaurant agujjim, rather than a sharp spicy kick.
• Regular soybean sprouts lose moisture and become thin like threads, so be sure to use thick 'soybean sprouts for steaming' to maintain a crunchy texture.
• Since the starch is already included in the seasoning powder, stir it in evenly over low heat to prevent lumps when adding to the broth.

Recommended for 🙋

• ⭐Those who want to enjoy expensive agujjim at home with specialty restaurant quality at a reasonable cost.
• ⭐Those who want to make a fail-proof seafood stew sauce by simply mixing powders without separately preparing a starch slurry.