Dish

Agujjim

Spicy Grilled Fish

To make agujjim, you will need a whole fish, such as cod or halibut, along with vegetables, such as onions, carrots, and green onions. The fish is first steamed, then mixed with the vegetables and a spicy sauce made from gochujang, soy sauce, and sugar. The mixture is then simmered until the sauce has thickened and the fish is fully cooked.

Asian cuisine› East Asian cuisine› Korean cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Agujjim has been a popular dish in Korea for centuries. It was originally a way to use up leftover fish, but today it is enjoyed as a main course.

Dietary considerations

Agujjim is a gluten-free and dairy-free dish, but it is not suitable for those with a fish or soy allergy or intolerance.

Variations

There are many variations of agujjim, depending on the type of fish and vegetables used. Some people like to add mushrooms or tofu for extra texture.

Presentation and garnishing

To make your agujjim look more appetizing, garnish it with sliced green onions or red pepper flakes. You can also add a boiled egg on top for extra protein.

Tips & Tricks

Be sure to use fresh fish for this dish, as it is the key ingredient. Also, adjust the amount of gochujang and sugar to your liking, depending on how spicy and sweet you want the dish to be.

Side-dishes

Agujjim is typically served with rice and banchan, which are small side dishes. Some popular banchan dishes to serve with agujjim include kimchi, pickled vegetables, and stir-fried spinach.