Main ingredients
monkfishsea squirtssoybean sproutslarge green onionred chili peppergreen chili pepperonionperilla leavesminarigochugarufish saucegarlicgingerglutinous rice flourstarch powdercooking oilsea saltcooking wineblack pepperbeef dashida
Yoon Yi-ryeon's Agujjim
A restaurant-style agujjim made with winter-fresh monkfish, sea squirts, and soybean sprouts, delivering deep flavor without excessive sweetness.
Ingredients needed 3 servings
Recipe
Cooking tips
- Sea salt is essential in agujjim to bring out a clean and refreshing flavor.
- Domestic monkfish can fall apart if cooked too long, so do not extend the cooking time.
- If there is too much liquid at the end, sprinkle some gochugaru on top to adjust the consistency.
- Soybean sprouts for agujjim can be found at traditional markets and hold up well even with prolonged cooking.
Recommended for
- Those who want to cook a generous agujjim at home that rivals restaurant quality.
- Those preparing seafood dishes for entertaining guests or as a special weekend meal.
- Those who enjoy the combination of crunchy soybean sprouts, chewy monkfish, and a spicy, thick sauce.
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