Spicy Braised Cod and Bean Sprout Stew (Agujjim-Style)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g cod loin
- 300 g beansprouts
- 2 tbsp gochugaru (korean chilli flakes)
- 1 tbsp gochujang paste
- 4 garlic cloves
- 1 onion, sliced
- 1 tbsp cornflour
- 2 spring onions, sliced
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 204 kcal
- Protein
- 26.6 g
- Carbohydrate
- 12.2 g
- of which sugars
- 6.8 g
- Fat
- 4.9 g
- of which saturates
- 0.6 g
- Fibre
- 3.4 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cod loin into large chunks.
- 2
Mix the gochugaru, gochujang, soy sauce and 200ml water into a sauce.
- 3
Heat the vegetable oil in a wide pan and soften the onion and garlic for 3 minutes.
- 4
Pour in the sauce and bring to a simmer, then add the cod and beansprouts.
- 5
Cover and cook gently for 8-10 minutes until the cod flakes easily and is cooked through.
- 6
Mix the cornflour with 1 tablespoon cold water and stir in to thicken the sauce for 1 minute.
- 7
Scatter with spring onions and serve with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.