Masan Agujjim

About the dish

In Masan, cooks soaked dried monkfish and braised it hot and spicy with soybean sprouts and mideodeok sea squirts, and the agujjim they created spread from there across the country. It remains the port city's signature dish — a homely fish transformed into a celebrated delicacy.

Key ingredient

Monkfish (agwi) — low in fat and high in protein, a dieter's fish; collagen benefits the skin and vitamins A and E strengthen immunity. In season in winter, mainly from Masan & Gunsan.

Ingredients

Main: dried monkfish, soybean sprouts, mideodeok (sea squirt), minari (water dropwort), scallion · Seasoning: gochugaru, gochujang, minced garlic, starch slurry

Simple recipe

1. Soak the dried monkfish, cut it into pieces and trim the soybean sprouts.
2. Blanch the mideodeok and monkfish.
3. Braise them in a sauce of gochugaru, minced garlic and ginger.
4. Add the soybean sprouts and minari and cook through.
5. Stir in the starch slurry and toss until thick and glossy.

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A Glass · Traditional pairing