Agwi-jjim

Agwi-jjim[1] (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".

Agwi-jjim
TypeJjim
Place of originSouth Korea
Main ingredientsblackmouth angler
Korean name
Hangul
아귀찜
Revised Romanizationagwijjim
McCune–Reischaueragwitchim
IPA[a.ɡɥi.t͈ɕim]
Gyeongsang dialect
Hangul
아구찜
Revised Romanizationagujjim
McCune–Reischaueragutchim
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][3] The fish is an excellent source of protein and a has rich taste as well as a palatable chewy texture.[4]

History

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]

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

References
  1. (in 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.
  2. "'Agujjim' or hot and spicy steamed fish (Agu)". The Chosun Ilbo. Archived from the original on October 18, 2006. Retrieved 2008-05-30.
  3. Kim Jihee (김지희) (2007-02-05). "Agujjim street at Odong-dong, Masan(마산 오동동 아구찜 골목)" (in Korean). Dailian News. Archived from the original on 2008-06-07. Retrieved 2008-05-30.
  4. 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. JoongAng Ilbo (in Korean). Archived from the original on 2011-07-13. 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)". Dong-a Ilbo (in Korean). No. 279. Retrieved 2008-05-30.
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