Agujjim (spicy braised monkfish with soybean sprouts)
Food&BeverageFeb 21, 2014
Agujjim (also called agwijjim) is a spicy fish dish made with agu (monkfish) and kongnamul (soybean sprouts). The dish originated from the southern coastal city of Masan. In the past, this not so good-looking fish wasn’t consumed as a food item in Korea due to its appearance. The story behind the birth of this dish is that some fishermen didn’t want to waste their catches, so they brought them to an eatery and asked the cook to make a tasty dish. That was in the 1960s. The dish is now enormously