Agujjim

Method

1. 1 Cut the lanternfish into large pieces, blanch quickly in boiling water for 1 minute, then remove and rinse off the slime.
2. 2 Remove the roots from the bean sprouts, blanch them for 1 minute, then soak them in cold water to make them crispy.
3. 3 Mix Korean chili powder, gochujang chili paste, soy sauce, minced garlic, and minced ginger to make the steaming sauce.
4. 4 Place the fish in a pot with some broth and sauce, cover and cook over medium heat for 12 minutes.
5. 5 Add bean sprouts and chopped chives, stir gently, and cook for another 3 minutes to absorb the sauce.
6. 6 Mix cornstarch with water, pour into a pot, stir well for 2 minutes until thickened, drizzle with sesame oil and sprinkle with chopped scallions.

With an appliance

• Microwave 43 min

  Replace step 4: place the fish, broth, and sauce in a deep bowl, cover loosely, and microwave at 700 W for 7 minutes; the bean sprouts from step 5 are added later and microwaved for an additional 2 minutes at 700 W before thickening as in step 6.