Agujjim
아구찜
Also known as: agwijjim, braised anglerfish, spicy monkfish stew, agu jjim
What is Agujjim?
Anglerfish (monkfish) braised on a bed of bean sprouts and dropwort in an intensely spicy gochugaru and gochujang sauce. Known for its bright red color and firm, meaty fish flesh.
Typical Ingredients
Allergen Information
Always confirm with restaurant staff before ordering.
Contains anglerfish (fish). Gochujang contains wheat and soy. Soy sauce and sesame oil are standard seasonings.
Questions to Ask Staff
Important questions to confirm with restaurant staff.
More South Korean Dishes
Haejangguk
해장국
Korea's famous hangover soup, a hearty broth made with beef, ox blood, bean sprouts, cabbage, and radish. Different regional versions exist, but all are designed to revive after a night of drinking.
Gukbap
국밥
A category of Korean comfort food where cooked rice is served in or with hot soup. Various regional styles exist, from Busan's pork version to beef and ox blood varieties throughout Korea.
Hobakjeon
호박전
Thinly sliced zucchini coated in flour and egg then pan-fried. A simple, mild Korean pancake served as a side dish or light snack with soy-vinegar dipping sauce.
Dakjuk
닭죽
A mild, comforting Korean rice porridge made with shredded chicken, rice, and a light broth seasoned with garlic and sesame oil. Often served to the sick or as a gentle meal.
Oi Bokkeum
오이볶음
A simple Korean banchan of thinly sliced cucumbers stir-fried with sesame oil, sesame seeds, garlic, and a touch of salt and pepper.
Good for These Diets
Based on this dish's typical allergen profile, it may be suitable for:
Important Disclaimer
Niblu helps narrow your choices, but it does not provide a safety verdict. Ingredients, recipes, substitutions, preparation, and cross-contact can vary. Always confirm important details with restaurant staff before ordering.