Agwi-jjim

Agwi-jjim

Agwi-jjim is a traditional Korean dish made primarily from monkfish and various vegetables. The dish is a type of jjim, a Korean steamed dish, and is known for its spicy taste.

Ingredients

The main ingredient of Agwi-jjim is monkfish, a type of seafood. Other ingredients include soy sauce, gochujang (Korean red chili paste), garlic, ginger, green onion, onion, carrot, mushroom, and bean sprouts.

Preparation

To prepare Agwi-jjim, the monkfish is first cleaned and cut into pieces. The vegetables are then prepared by washing and cutting them into appropriate sizes. The sauce is made by mixing soy sauce, gochujang, garlic, and ginger. The monkfish and vegetables are then placed in a pot, the sauce is poured over them, and the dish is steamed until the monkfish is cooked thoroughly.

Cultural Significance

Agwi-jjim is a popular dish in Korea, especially in the city of Busan, where it is considered a local specialty. The dish is often consumed with soju, a Korean alcoholic beverage, and is commonly served in restaurants and at home during special occasions.

Health Benefits

Monkfish, the main ingredient of Agwi-jjim, is a good source of protein, vitamin B12, and selenium. The dish is also rich in various vitamins and minerals from the vegetables used in its preparation.

See Also

• Korean cuisine
• Jjim
• Busan