How to Make Agwijjim (Traditional & Healthy Version)
Agwijjim (아귀찜), also known as braised monkfish, is a celebrated Korean seafood stew that showcases the bold flavors and textures found in Korea’s coastal cuisine. Originating from the southern coastal city of Masan, Agwijjim is made by braising fresh monkfish (agwi) with an aromatic blend of vegetables, spicy gochujang (Korean red chili paste), and a medley of savory seasonings. The result is a hearty, spicy, and slightly sweet dish with a unique texture thanks to the gelatinous monkfish. Traditionally enjoyed as a main course, Agwijjim is often served with a variety of banchan (side dishes), such as kimchi and pickled vegetables, which complement its robust flavors and balance the meal. This healthy version of Agwijjim uses less oil and focuses on steaming and braising to preserve the nutritional value of the monkfish and vegetables. The dish is protein-rich and loaded with vitamins from fresh bean sprouts, radish, and garlic. The spicy-sweet sauce infuses the fish with deep flavor without overwhelming its delicate taste. Agwijjim is not only a delicious way to experience authentic Korean cuisine, but also a great option for those seeking a satisfying, nutrient-dense meal. It is perfect for sharing with family and friends, following the communal dining traditions of Korea.
Ingredients
- 400g Monkfish (agwi) (cleaned and cut into chunks)
- 200g Bean sprouts (kongnamul) (washed and trimmed)
- 100g Korean radish (mu) (cut into thin strips)
- 2 stalks Green onion (sliced)
- 4 cloves Garlic (minced)
- 2 tbsp Gochujang (Korean red chili paste)
- 1 tbsp Gochugaru (Korean chili flakes)
- 1.5 tbsp Soy sauce (preferably low sodium)
- 1 tbsp Mirin (optional for mild sweetness)
- 1 tsp Sesame oil
- 1/2 tsp Black pepper
- 1 cup Water
Step-by-step instructions
Step 1 · Prepare the monkfish by thoroughly cleaning and cutting it into bit...
Prepare the monkfish by thoroughly cleaning and cutting it into bite-sized pieces. Rinse bean sprouts and prepare the radish, green onion, and garlic as described.
Step 2 · In a large pot
In a large pot, lay a bed of bean sprouts and radish strips. Place the monkfish pieces on top, then scatter the minced garlic and sliced green onions over the fish.
Step 3 · In a small bowl
In a small bowl, mix gochujang, gochugaru, soy sauce, mirin (if using), sesame oil, and black pepper. Add a splash of water to make a smooth sauce.
Step 4 · Pour the sauce evenly over the monkfish and vegetables
Pour the sauce evenly over the monkfish and vegetables. Add 1 cup of water to the pot to help create steam and braising liquid.
Step 5 · Cover the pot and bring to a boil over medium-high heat
Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce to medium and simmer for 12-15 minutes, until the monkfish is cooked through and the vegetables are tender.
Step 6 · Uncover and gently toss the ingredients to ensure sauce is well com...
Uncover and gently toss the ingredients to ensure sauce is well combined. Taste and adjust seasoning if needed.
Step 7 · Serve hot
Serve hot, garnished with additional green onion or a sprinkle of sesame seeds if desired. Enjoy with steamed rice and assorted banchan such as kimchi or pickled radish.
Why this recipe is healthy
This Agwijjim recipe is a healthy choice because it uses low-fat seafood, plenty of fresh vegetables, and a light, flavorful sauce rather than heavy oils or creams. Steaming and braising help retain nutrients, while the generous use of vegetables increases fiber and micronutrient content. The dish is low in calories but filling, making it ideal for those watching their weight or seeking balanced nutrition.
A note on tradition
Agwijjim is a specialty of Masan in Gyeongsangnam-do, where the abundance of fresh monkfish inspired local cooks to develop this spicy, flavorful stew. Traditionally, it is enjoyed at gatherings and celebrations, often paired with soju and a wide array of banchan. The communal style of eating Agwijjim, alongside fermented foods like kimchi, reflects Korea’s emphasis on harmony and shared meals. It is especially popular during colder months for its warming, invigorating qualities.