1. Rinse the Monkfish thoroughly under cold water, pat dry, and set aside.
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2. In a large bowl, combine Gochugaru, Gochujang, Doenjang, Soy sauce, Mirin, Sugar, 30g of minced Garlic, 10g of minced Ginger, and Black pepper. Mix well to create the Agujjim sauce.
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3. In a large pot, bring a generous amount of Water to a boil. Add the Bean sprouts and blanch for 1-2 minutes until slightly tender but still crisp. Drain immediately and set aside.
