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Agujjim
agwijjim, agwi-jjim, 아구찜
Spicy braised monkfish with noodles, bean sprouts, dropwort
Public Domain
Recipes
Agujjim (Spicy Braised Monkfish) - Korean Bapsang
This spicy braised monkfish is highly popular in Korea. The white flesh fish is tender, and the crunchy soybean sprouts nicely complement the fish with a burst of robust flavor! Agu-jjim (아구찜), also called agwi-jjim...
Agujjim (spicy braised monkfish with soybean sprouts)
Agujjim (also called agwijjim) is a spicy fish dish made with agu (monkfish) and kongnamul (soybean sprouts). The dish originated from the southern coastal city of Masan. In the past, this not so good-looking fish wasn’t consumed as a food item in Korea...
Spicy Braised Monkfish | Agu Jjim (아구찜)
rach eats. rach's food adventures, recipes, travel, and anecdotes...
HOW TO COOK: HOW TO COOK AGUJJIM (RECIPE)
HOW TO COOK AGUJJIM (RECIPE)...
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