"아귀"/Agu or Agwi in Korean, is the Anglerfish or Monkfish or Goosefish. Anglerfish is an excellent source of protein and has taste as well as a palatable chewy texture.
鮟鱇目（英语：Anglerfish、Monkfish，学名：Lophiiformes）俗称鮟鱇魚，简体中文中俗写为“安康鱼”，又名琵琶魚、結巴魚，是硬骨魚，於世界各大海洋均有分佈，如大西洋、太平洋和印度洋
在日本關東，鮟鱇魚被喻人間極品，有所謂「西有河豚、東有鮟鱇」之稱。鮟鱇魚肉質緊密如同龍蝦般，結實不鬆散，纖維彈性十足，鮮美更勝一般魚肉，膠原蛋白十分豐富 （故洋人稱之為「窮人的龍蝦」）。日本人喜愛吃鮟鱇鍋，尤其是在冬天。除了火鍋，日本人還會以鮟鱇魚肝作為壽司，而鮟鱇魚肝更有海底鵝肝之稱，據稱有清熱解毒的美膚功能，一般食法為蒸或者是刺身.
"Agujjim or Agwujjim" is originated from Masan, South Gyeongsang Province in Korea. Prior to 1940s,this fish was not eaten and was discarded due to it ugly appearance and low commercial value.
For the traditional Masan Agujjim, agwi dried for 15 days to 30 days is used and then marinated with seasonings, while other regions use fresh agwi.
“焖鮟鱇鱼”，这道菜源自韩国庆尚道，马山。 据说在 1940 年以前，韩国人不太愿意吃这种鱼，因为其外貌丑陋及没什麽商业价值。
传统的“焖鮟鱇鱼”，使用已晒乾了 15 -30 天的鮟鱇鱼，再加上酱料来烹调。 在其他地区则采用新鲜的鮟鱇鱼。
Ingredients:
Anglerfish 1
bean sprouts 300g
watercress 120g
green onion / spring onion 1
a pinch of salt
roasted sesame seeds 1 tsp
seasonings:
minced garlic 2 Tsp
ginger juice 1 Tsp
red pepper powder 2 Tsp
Korean red pepper paste 2 Tsp
( Originally, 4 Tsp of red pepper powder is required; my family likes the red pepper paste rather than red pepper powder,therefore, I used 2 Tsp of red pepper paste to substitute it)
Korean soy bean sauce 1 1/2 Tsp
"청주/chong ju" or " rice wine 1 Tsp
corn syrup 1 1/2 Tsp
corn starch 1 or 2 Tsp ( it depends on the broth in the wok )
Method :
1. Remove the internal organs of the anglerfish.
2. Clean the fish and cut into bite sizes.
3. Sprinkle a pinch of salt on the fish and place the anglerfish in a big bowl and steam in steamer ( must use a bowl because the broth from the fish is required). Stem it for about 10 - 15 minutes.
4. Remove the tail of the bean sprouts ( some restaurants in Korea, they remove both the head and tail of the bean sprouts and only use the stem only for this dish).
5. Steam the bean sprouts, remove from the steamer when the bean sprouts turn soft. Set aside.
6. Wash the green onion and watercress, cut it for about 4 cm long. Set aside.
7. Mix all the ingredients for seasonings. Set aside.
8. Pour the broth in a wok and place in the anglerfish, add in the seasonings when the broth is boiling. Stir it well. cook it with medium heat.
9. Cook until the fish is almost cooked through, add in the corn starch, stir it well.
10. Finally, place the steamed bean sprouts, green onion and watercress on top of the fish. Stir it well and cook for about 5 minutes.
11. Sprinkle some roasted sesame seeds on top of it before serve.
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