Agujjim

Agwi-jjim, also known as agu-jjim, is a cherished Korean dish featuring blackmouth anglerfish, called agwi in Korean. This dish belongs to the jjim category, which means it’s braised, and it's often referred to as "braised spicy angler." What sets agwi-jjim apart is its bold and spicy flavor, achieved by seasoning the fish with hot chili pepper powder, doenjang (fermented soybean paste), soy sauce, minced garlic, and chopped scallions. To enhance the dish further, it includes soybean sprouts (kongnamul), sea squirt (mideodeok), and water dropwort (minari), adding a refreshing and fragrant taste. The fish is a great source of protein, noted for its rich flavor and pleasantly chewy texture.

The origins of agwi-jjim can be traced back to a fish market in Masan, South Gyeongsang Province. Local fishermen and market eatery cooks collaborated to create a delicious dish from the blackmouth anglerfish, which was initially overlooked due to its unattractive appearance and low commercial value. However, as other fish became less abundant in the late 20th century, this once-ignored fish gained popularity. Today, agwi-jjim remains a local specialty of Masan, especially in the Odong-dong district, where it’s traditionally prepared using dried agwi marinated with seasonings.

In Seoul, agwi-jjim has made its mark as well, with two famous streets in Sinsa-dong and the Jongno district dedicated to this delectable dish. It’s typically enjoyed with bowls of steamed rice, and any leftover sauce is often transformed into bokkeumbap by stir-frying it with rice and vegetables on the grill, creating a delightful crispy crust. Agwi-jjim is also a popular anju, meaning it’s commonly served with alcoholic beverages, especially soju.

Whether you're in Masan or Seoul, agwi-jjim offers a spicy, flavorful experience that's deeply rooted in Korean culinary tradition.