Photograph of the finished Agujjim

Korea · Cá lồng đèn hấp cay Agujjim

Agujjim

50 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lanternfish Lanternfish 2.2 lb
  • Photograph of Bean sprouts Bean sprouts 14.1 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Garlic chives Garlic chives 3.5 oz
  • Photograph of Cornstarch Cornstarch 1.1 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking