Agwijjim: How Korea's Ugliest Fish Became Its Spiciest Obsession
I still remember the first time someone put a plate of agwijjim in front of me and I genuinely thought I was being pranked.
A mountain of glossy, red-orange sauce, bean sprouts poking out everywhere, and somewhere underneath, this fish that looked like it had lost a fight. My friend just laughed and said “trust me.” That plate ruined every other spicy seafood dish for me. In the best way.
Agwijjim (씸귐츬), sometimes spelled agujjim, is a Korean dish of monkfish braised with soybean sprouts, minari, and a thick, fiery gochugaru-based sauce. The fish itself, called agu or agwi in Korean, has a dense, springy texture that holds up under heavy braising instead of falling apart, which is exactly why it works here.
Why Was Agwijjim Once Considered a Throwaway Fish?
Here’s the part that surprises most visitors: monkfish used to be considered trash fish in Korea. Fishermen pulling it up in their nets off Masan, in what’s now Changwon, thought it was too ugly to sell and tossed it back.
Fishermen in Masan brought their unwanted catch to an eatery run by a woman known as the “hyeokbeoli halmeoni,” asking her to turn it into an anju — a dish to go with drinks. She wasn’t impressed at first.
Once she dried and braised it the way she’d handle dried pollack, something clicked. Locals loved it, and Masan’s Odong-dong neighborhood became the spiritual home of agwijjim almost overnight.
The National Sports Festival brought visitors from across the country through the region, and agwijjim traveled home with them. By the late 1980s, dedicated agwijjim streets had popped up in Seoul.
Field Note
What throws people off the first time isn’t the spice level, it’s the sea squirts, mideodeok, which have this briny, almost funky pop of flavor. I’ve watched people push them aside on the first bite and then quietly go back for more by the third. That ingredient alone tells you whether a place is doing it the traditional Masan way or a simplified version.
How Do the Regional Versions Actually Differ?
Not every bowl of agwijjim is built the same. Unlike a lot of regional Korean dishes where the differences are subtle, these three genuinely taste like different meals wearing the same name.
| Region | Fish Style | Signature Note |
|---|---|---|
| Masan (original) | Dried 20–30 days in coastal wind | Concentrated, chewy texture |
| Incheon (multeombeong-jjim) | Fresh, undried | Softer bite, milder |
| Gangneung | Fresh, extra vegetables | Loaded with shiitake and minari |
Is Agwijjim Actually Good For You?
There’s a nutrition story here that most people don’t expect from a dish this spicy and rich-looking.
Monkfish is also a strong source of selenium, vitamin B12, and phosphorus. Add the soybean sprouts, which bring fiber and vitamin C to the table, and you’ve got a dish that reads indulgent but actually leans toward the healthier end of Korean spicy fare. In the US, monkfish gets called “poor man’s lobster” for its firm, almost shellfish-like texture, which is a decent shorthand if you’ve never tried it.
Insider’s Insight: How to Order It Like a Local
Ordering it for the first time, ask for it “boh-tong maeun-mat” — medium spicy — unless you genuinely eat fire for breakfast. Most restaurants serve it with a side of somyeon noodles to mix into the leftover sauce once the fish is gone, which honestly might be the best part of the meal. Compared to other jjim-style dishes, agwijjim leans noticeably spicier and relies more on the sauce itself as the main event rather than a background element.
Agwijjim FAQ
What is agwijjim?
Agwijjim is a Korean dish of monkfish braised with soybean sprouts, minari, and a spicy gochugaru-based sauce, originating in Masan (now Changwon), South Korea.
Is agwijjim very spicy?
It can be. Most restaurants offer a mild-to-hot range, so asking for “boh-tong maeun-mat” (medium spicy) is a safe starting point for first-timers.
What does monkfish taste like?
Monkfish has a firm, springy texture often compared to lobster meat, which is why it’s nicknamed “poor man’s lobster” in the US.
Where did agwijjim originate, and when?
It originated in Masan in the 1960s and spread nationally after the 1982 National Sports Festival brought visitors through the region.
Is agwijjim healthy?
Monkfish is lean, at roughly 97 calories and 18+ grams of protein per 100 grams with only about 2 grams of fat, and it’s a good source of selenium, B12, and phosphorus.
What’s the difference between agwijjim and agujjim?
They’re the same dish. Agwi is the standard Korean term for monkfish, while agu is the Gyeongsang-do dialect version, so agujjim and agwijjim refer to the same thing.
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