Agwi-jjim
Korean spicy angler fish dish
From Wikipedia, the free encyclopedia
Agwi-jjim[1] (Korean: 아귀찜) or agu-jjim (아구찜) is a Korean jjim dish made with blackmouth angler, the fish known as agwi in Korean. The name of the dish is usually translated as "braised spicy angler".
| |
| Type | Jjim |
|---|---|
| Place of origin | South Korea |
| Main ingredients | blackmouth angler |
| Korean name | |
| Hangul | 아귀찜 |
| RR | agwijjim |
| MR | agwitchim |
| IPA | [a.ɡɥi.t͈ɕim] |
| Gyeongsang dialect | |
| Hangul | 아구찜 |
| RR | agujjim |
| MR | agutchim |
| IPA | [a.ɡu.t͈ɕim] |
The dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot.[2] However, other ingredients such as kongnamul (soybean sprouts), mideodeok (미더덕, Styela clava), and minari (미나리, Oenanthe javanica) also play an important role in giving agujjim a refreshing and fragrant flavor.[2] The fish is an excellent source of protein and has a rich taste as well as a palatable chewy texture.[3]
History
Its origins are known to be a fish market in the city of Masan, South Gyeongsang Province[3] where local fishermen would ask cooks from the market eateries to create a tasty dish from the ugly fish.[4] Until the 1940s, the fish was not eaten and was frequently discarded due to its ugly appearance[2] and low commercial value. However, as fish began to become more scarce in the late 20th century, the newly found delicacy became popular.[2]
Agujjim is still considered a local specialty of Masan, especially around the Odong-dong district.[5] In the traditional Masan agujjim, agwi dried for 15 days[2] to 30 days is used and then marinated with seasonings, while other regions use fresh agwi after its internal organs have been taken out.[citation needed]
Seoul has two famous agujjim streets, in Sinsa-dong and the Jongno district. The popular jjim dish is eaten with bowls of cooked rice, or sometimes restaurants will stir-fry the remaining sauce with rice and additional vegetables on the grill to make Bokkeumbap with a crispy charred crust.[2]
Agujjim is also a popular anju, or dish associated with alcoholic beverages and is usually paired with soju.[3]
