Korean
Korean - Soups and Stews
Agu Jjim
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 600g angler fish (monkfish), cut into large chunks
- • 300g mung bean sprouts
- • 100g minari (water celery), cut into 5cm pieces
- • 3 tbsp gochugaru
- • 1 tbsp gochujang
- • 4 cloves garlic, minced
- • 1 tbsp soy sauce
- • 2 tbsp perilla oil (or vegetable oil)
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Mix gochugaru, gochujang, garlic, soy sauce, and 1/2 cup water into a paste.
2
Phase 2
Blanch the mung bean sprouts in a wide pot until just softened and drain.
3
Phase 3
Spread the sprouts in the pot, top with the angler fish, and spoon the sauce over everything.
4
Phase 4
Cover and braise over medium-high heat for 15 minutes, basting the fish with the sauce.
5
Phase 5
Add the minari and spring onions and braise 5 minutes more, then drizzle with perilla oil and serve bubbling.