Aguijjim (Spicy Braised Monkfish)

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• 1.5 pounds monkfish (agwi, 아귀 or agu 아구)
  Ingredient note

  Source: 1.5 pounds monkfish (agwi, 아귀 or agu 아구)
• 2 tablespoons cooking rice wine (mirim or mirin) or dry white wine
  Ingredient note

  Source: 2 tablespoons cooking rice wine (mirim or mirin) or dry white wine
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 6 each large shrimp, unpeeled (or a few little neck clams) - optional
  Ingredient note

  Source: 6 large shrimp, unpeeled (or a few little neck clams) - optional
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 1 teaspoon finely grated ginger
  Ingredient note

  Source: 1 teaspoon finely grated ginger
• 3 tablespoons gochugaru (Korean red chili pepper flakes)
  Ingredient note

  Source: 3 tablespoons gochugaru (Korean red chili pepper flakes)
• 1 teaspoon sugar
  Ingredient note

  Source: 1 teaspoon sugar
• 1 tablespoon soy sauce
  Ingredient note

  Source: 1 tablespoon soy sauce
• As Needed Black pepper
  Ingredient note

  Source seasoning: pepper to taste
• 2 tablespoons water
  Ingredient note

  Source: 2 tablespoons water
• 8 ounces soybean sprouts
  Ingredient note

  Source: 8 ounces soybean sprouts
• 2 ounces minari or watercress (cut into about 3 to 4 inch lengths)
  Ingredient note

  Source: 2 ounces minari or watercress (cut into about 3 to 4 inch lengths)
• 2 each scallions (cut into about 2 inch lengths)
  Ingredient note

  Source: 2 scallions (cut into about 2 inch lengths)
• 1 tablespoon corn or potato starch, mixed in 2 tablespoons of water
  Ingredient note

  Source: 1 tablespoon corn or potato starch, mixed in 2 tablespoons of water
• 2 teaspoons sesame oil
  Ingredient note

  Source: 2 teaspoons sesame oil
• 1 teaspoon sesame seeds
  Ingredient note

  Source: 1 teaspoon sesame seeds

1. Clean and cut the fish into about 2 inch-thick pieces. Drain, and pat dry with a paper towel. Mix well with a teaspoon of salt and the wine. Let it stand while preparing the other ingredients.
2. Combine all the seasoning ingredients.
3. Prepare a bowl with ice water. In a medium size pot, bring 1 cup of water to a boil. Add the soybean sprouts, and cook, covered, for 2 minutes over high heat. Drain, and immediately plunge them into the ice water. Drain.
4. Heat a heavy, deep skillet. Add 1/2 cup of water and the fish, and cook, covered, over medium heat, for 3 or 4 minutes. Flip the fish over halfway through the process.
5. Stir in the seasoning mix and the optional shrimp (or clams). Continue to cook, covered, for an additional 2 to 3 minutes, or until the fish is tender and the optional shrimp is cooked through (or the clams open).
6. Pour in the starch slurry, and stir well until the sauce thickens. Add the vegetables. Gently toss to evenly coat the vegetables with the sauce. Salt and pepper to taste. Stir in the sesame oil and sesame seeds at the end. Serve with a bowl of rice.