Agu-jjim

Agujjim: Spicy Braised Monkfish

Agujjim, also known as Agwi-jjim, is a cherished Korean jjim (braised) dish that showcases the unique texture and flavor of monkfish. Originating from the coastal city of Masan in South Korea, this dish has become a staple in Korean households and restaurants alike.

The preparation involves braising chunks of monkfish in a robust sauce made from gochugaru (Korean red chili pepper flakes), doenjang (fermented soybean paste), soy sauce, minced garlic, and chopped scallions. The addition of kongnamul (soybean sprouts) and minari (water dropwort) not only enhances the flavor but also adds a refreshing and fragrant note to the dish.

Traditionally, the dish is served hot, often accompanied by steamed rice and various banchan (side dishes). Its spicy and savory profile makes it a perfect comfort food, especially during colder seasons.