Agwi-jjim

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Agwi-jjim
Agujjim.jpg
Type Jjim
Place of origin Korea
Main ingredients blackmouth angler
Cookbook: Agwi-jjim  Media: Agwi-jjim
Korean name
Hangul 아귀찜 / 아구찜
Revised Romanization agwi-jjim / agu-jjim
McCune–Reischauer agwi-tchim / agu-tchim
IPA [a.ɡɥi.t͈ɕim] / [a.ɡu.t͈ɕim]

Agwi-jjim[1] (아귀찜) or agu-jjim (아구찜) is a Korean jjim dish made with the fish agwi (아귀, Lophiomus setigerus or blackmouth angler). It is usually translated as 'braised spicy angler'.

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, water dropwort) also play an important role in giving agujjim a refreshing and fragrant flavor.[2][3]

Its origins are known to be a fish market in the city of Masan, South Gyeongsang Province[4] where local fishermen would ask cooks from the market eateries to create a tasty dish from the ugly fish.[5] 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] The fish is an excellent source of protein and a has rich taste as well as a palatable chewy texture.[4]

Agujjim is still considered a local specialty of Masan, especially around the Odong-dong district.[6] In the traditional Masan agujjim, agwi dried for 15 days[2] to 30 days is used[3] and then marinated with seasonings, while other regions use fresh agwi after its internal organs have been taken out.[3]

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.[4]

Bokkeumbap made from agujjim sauce

See also[edit]

References[edit]

  1. ^ (Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-19. Lay summary. 
  2. ^ a b c d e f "'Agujjim' or hot and spicy steamed fish (Agu)". The Chosun Ilbo. Archived from the original on October 18, 2006. Retrieved 2008-05-30. 
  3. ^ a b c Kim Jihee (김지희) (2007-02-05). "Agujjim street at Odong-dong, Masan(마산 오동동 아구찜 골목)" (in Korean). Dailian News. Retrieved 2008-05-30. 
  4. ^ a b c Cho Jae-eun (March 15, 2007). "A tasty way to say goodbye to winter". JoongAng Ilbo. Retrieved 2008-05-30. 
  5. ^ Lee Taek-hui (이택희) (2003-04-01). 간판도 없지만 맛은 숨길 수 없다 (in Korean). JoongAng Ilbo. Retrieved 2008-05-30. 
  6. ^ Song Su-kwon (2001-04-12). "The poet, Song Su-kwon's food adventure : Agujjim of Odng-dong, Masan (시인 송수권의 풍류 맛기행 마산 오동동 아구찜)" (in Korean). No. 279. Dong-a Ilbo. Retrieved 2008-05-30. 

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