agwi-jjim
Sign in to saveAlso known as agu-jjim
Agwi-jjim () or agu-jjim () 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".
In the Vinony graph
Vinony's link graph records 76 inbound references to agwi-jjim, and connects out to soy sauce, soybean sprout and bokkeum-bap.
It sits within the topics Culture of Changwon, Korean fish dishes and South Korean cuisine.
Vinony links it to 7 Wikipedia language editions.
Wikidata facts
- Country of origin
- Korea
- Material used
- Lophiomus setigerus
- Image
- Agujjim.jpg
Show 1 more fact
- Commons category
- Agwijjim
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
4 sectionsContents
- History
- See also
- References
- External links
Agwi-jjim () or agu-jjim () 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".
The dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot. 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. The fish is an excellent source of protein and has a rich taste as well as a palatable chewy texture.
Excerpted from Wikipedia’s “agwi-jjim” article, available under the CC BY-SA 4.0 licence.