Venturing into the realm of Korean cuisine is an expansive and rewarding experience—from the fiery flavors of kimchi to the delectable notes of bibimbap, it’s often hard to resist the inviting aromas and gravity-defying presentation. Among these spectacular dishes is the one and only, agujjim—a steamed, spicy delight that is as flavorful as its legacy.


Agujjim was devised in 1945, when a fisherman by the name of Chae Jang-chun created the recipe in the seaside village of Seogwipo. Today, this traditional fish dish is a staple of South Korean cuisine and can be found in restaurants across the country. Its popularity has grown so much that it even has a day dedicated to it—August 8th is known as National Agujjim Day.

The core of the dish is the agujjim fish, which is also sometimes referred to as “spotted halibut.” Its unique taste comes from its rich mix of ingredients, which include seaweed, radishes, and a variety of spicy seasonings. Additionally, sesame oil and chorsam (a type of mild pepper) are used to enhance the flavor, while luscious scallions are sprinkled on top before it’s served.

Although agujjim has a strong base in Korean culture, it can also be adapted to suit individual tastes. Some people opt to add more heat by incorporating more chorsam into the preparation, while others choose to replace the fish with other types of seafood. Whether you want to keep it traditional or switch it up with a modern twist, agujjim is sure to please any palate.

No matter how you choose to prepare agujjim, one thing’s for certain—this savory and scrumptious fish dish is sure to become a favorite in no time. From the flaky meat to its beguiling blend of flavors, agujjim is truly a unique culinary experience that deserves to be savored.

Agujjim recipes

Amazing Agujjim recipes sourced from the web.

The origin of Agujjim

Agujjim is a staple dish in Korean cuisine, but its origin story is anything but straightforward. It’s believed to have evolved from a wide variety of ingredients and cooking techniques developed centuries ago. But tracing the exact origins of this beloved dish is a complex undertaking – one that reveals the intricate ways in which different cultures and cuisines interact and influence one another over time.

The dish is thought to have first appeared in the late Joseon period in Korea, when a variety of seafood dishes were being served in traditional court banquets. At this time, the Korean people were greatly influenced by Chinese culture – and it was during this period that the concept for Agujjim was likely born.

According to historical documents, the dish was first called Jangeojiryeon (장어지련). The term is derived from a combination of two words: jangeo (장어), meaning “eel”; and jiryeon (지련), meaning “boiled fish with vegetables.” Eels were often used in traditional court banquets, so it’s believed that this dish was originally made with boiled eel.

Over time, the recipe and ingredients for the dish began to evolve. In the 19th century, during the Japanese occupation of Korea, the dish took on a new name – Agujjim (아구찜). This name came from the Japanese word agu, meaning “fish”, and jjim (찜), meaning “steamed.” The new name reflects the dish’s transformation from a boiled eel dish to a steamed fish dish.

Today, Agujjim is still a popular dish in Korean cuisine. The dish is made with a variety of fish, such as Conger eel, halibut, and cod, which are seasoned and steamed with a variety of vegetables. Each region of Korea has its own version of the dish, making it a truly diverse and flavorful dish.

Ultimately, the origins of Agujjim are as winding and mysterious as the history of Korean cuisine. As we explore this beloved dish, we can see how different cultural influences and cooking techniques have shaped it into the delicacy it is today.

FAQs about Agujjim

How to cook monkfish Korean style?

1. Start by preparing the monkfish by cutting it into 1-2 inch pieces.

2. Heat a skillet over medium heat and add in 1 tablespoon of sesame oil.

3. Add in the monkfish pieces and season with salt, pepper, and a sprinkle of garlic powder.

4. Cook the monkfish for a few minutes on each side until golden brown and cooked through.

5. Meanwhile, in a separate bowl, whisk together ½ cup of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of chili paste, 1 tablespoon of minced garlic and 1 tablespoon of grated ginger.

6. Once the monkfish is cooked, pour the sauce over top and let it simmer for a few minutes until thickened.

7. Serve the monkfish Korean style over steamed rice with some kimchi or other sides of your choice. Enjoy!

What is aguccim?

Aguccim is a light-weight, open source platform for creating rich web applications. It uses HTML, CSS, and JavaScript, and provides a web-based graphical user interface for quickly and easily creating dynamic webpages and applications. Aguccim also includes a set of APIs that makes it easy to create custom interfaces, integrate with existing databases, and access data from external sources.

What is in agujjim?

Agujjim is a traditional Korean dish made of braised hairtail fish. The fish is usually marinated in a spicy sauce and then stir-fried with garlic, ginger, chili peppers, green onions, leeks, and other vegetables. It is often served with a side of steamed rice or kimchi.

Types of Agujjim

Agujjim, the iconic Korean dish of spicy braised monkfish, is an incredibly popular culinary staple in the Far East. Boasting a distinct flavor profile, the various regional preparations of this dish all reflect the local cultural tastes and traditions of each country, producing unique versions with their own individual flourishes.

Throughout Korea, agujjim is known as a celebratory meal and is often enjoyed in large family gatherings. Prepared by marinating monkfish in a red chili based sauce and then stewing it with vegetables, the resulting dish is savory, spicy, and extremely flavorful. Depending on the region, cooks will add their own special ingredients and herbs to the dish, adding extra layers of complexity to the finished product.

In the Jeolla provinces of South Korea, for example, cooks will add white leek, creating a milder, more savory variation of the dish. Meanwhile, in the Gangwon province, agujjim takes on a distinctly savory-sweet character due to the additional use of leeks and dates, creating a surprisingly balanced flavor.

Elsewhere in East Asia, agujjim is prepared in different ways to suit the local cultural preferences. In Japan, the dish utilizes shiitake mushrooms and seaweed, creating a subtle umami flavor. Similarly, in China, cooks add fermented tofu and gochugaru, a Korean chili powder, to impart an intense level of heat to the dish.

No matter how it’s made, agujjim is a beloved delicacy, loved for its bold flavors and celebrated as a traditional meal of celebration. From its simple yet satisfying origins, the myriad of regional preparations has allowed the dish to evolve into a complex range of wonderful flavors and aromas, delighting diners across East Asia.