아귀찜 원리
Agujjim (Spicy Monkfish Stew)
Layer bean sprouts on the pot bottom, place monkfish on top, cover with spice paste, lid on, steam on high 10 min then low 5 min. Add minari (water parsley) in the last minute.
Agujjim is Masan's signature spicy monkfish dish — monkfish, bean sprouts, and water parsley steamed in a fiery gochujang-gochugaru paste. The bean sprouts release all the moisture needed.
핵심 요소
핵심 원리
Using the moisture from bean sprouts with steaming, followed by a short period of high heat cooking, results in firm and chewy pufferfish complemented by the crisp texture of the bean sprouts.
핵심 단계
- 1Preparing the grouper (removing the skin, rubbing with salt to remove slime).
- 2Ingredients for the marinade: Gochujang (Korean chili paste) 3 tablespoons, gochugaru (Korean chili flakes) 2 tablespoons, soy sauce 2 tablespoons, sugar 1 tablespoon, minced garlic 2 tablespoons, and ginger juice 1 teaspoon.
- 3Place bean sprouts on the bottom of the pot, then arrange the pufferfish on top, and evenly distribute the seasoning sauce over everything.
- 4Simmer on high heat for 10 minutes, then reduce to low heat and simmer for another 5 minutes. Finally, add the cilantro and cook for 1 more minute.
serving
Apply perilla oil all over, then sprinkle with black sesame seeds.
texture
Overcooking the monkfish will result in a mushy texture – strictly adhere to a cooking time of 15 minutes.
no_water
Cooking with just the moisture from the bean sprouts – adding water will dilute the flavor.
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