Spicy Braised Monkfish
A traditional Korean dish in which monkfish is steamed with spicy gochujang seasoning, characterized by a soft and chewy texture. It includes vegetables such as bean sprouts and minari, with the seasoning well absorbed. It is usually served on a large plate to be shared among several people.
Cultural background
Spicy steamed monkfish is a dish typically enjoyed in group settings or dining out, popular among Koreans who enjoy spicy flavors.
Origin & history
Spicy Braised Monkfish is widely known as a dish from the Masan area of South Gyeongsang Province. The fish called agu in the dish name is known in standard Korean as agwi, and one story says it was once valued cheaply because of its ugly appearance.
In Masan, a style became famous in which dried agwi is cooked almost as if tossed with Bean Sprouts and a spicy seasoning. A widely known account says it took root after the Korean War as a working-class dish around the port.
Regional & modern variations
- Masan-style Spicy Braised Monkfish — Known as a version made with dried agwi. The flesh tends to be firmer, and the seasoning clings to it more intensely.
- Fresh Spicy Braised Monkfish — Made with fresh, undried agwi. The flesh is softer and moister, making it less intimidating for first-time eaters.
- Seafood Spicy Braised Monkfish — A version that adds octopus, shrimp, shellfish, and other seafood to the agwi. Rather than focusing on the agwi itself, this dish is more about enjoying assorted seafood together with the spicy seasoning.
How Koreans eat it
Spicy Braised Monkfish is usually ordered in small, medium, or large sizes. Even when the platter looks big, the dish contains a lot of Bean Sprouts, so choose the size according to the number of people. Many restaurants will also stir-fry rice in the leftover seasoning after you finish the main dish.
Taste & how to choose
Agwi flesh is mild and tender, while the skin and the meat around the bones have a chewy, gelatin-like texture. First-time eaters may be surprised by how much more Bean Sprouts there seem to be than fish. Good Spicy Braised Monkfish has crisp Bean Sprouts, and the seasoning should not run like water.
Similar dishes
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A dish where the snow crab is steamed whole, allowing you to enjoy its tender and moist meat. The natural sweetness of the snow crab and the flavors of the sea are prominent, and it is typically enjoyed with soy sauce or vinegar sauce for dipping.
Steamed Blue Crab
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Spicy Braised Seafood
해물찜 · hae-mul-jjim
A spicy and tender dish made by steaming various seafood in gochujang sauce, typically served in a shared plate to be enjoyed by many.
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A spicy braised dish made with chicken, potatoes, and carrots simmered in gochujang and gochugaru seasoning.
Steamed Red Crab
홍게찜 · hong-ge-jjim
This dish is made by steaming red crab to bring out its soft and mild flavor, typically enjoyed with soy sauce or salt.
Goes well with
Ingredients
How it's made
- 1Clean the monkfish thoroughly after preparing it.
- 2Mix gochujang, gochugaru, garlic, and other ingredients to make the seasoning.
- 3Place the monkfish and seasoning in a pot and simmer over medium heat.
- 4Add bean sprouts and minari and boil for a bit longer.
Nutrition
* Estimated values per serving.
Allergens
Not suitable for vegetarian or halal diets as it contains seafood and gochujang.
How to order
아구찜 주세요
A-gu-jjim ju-se-yo
Please give me agujjim (braised monkfish)
Customize your order
Traveler tips
How to eat it
Frequently asked questions
- Are agu and agwi the same fish?
- They refer to the same fish. Agwi is the standard Korean term, while agu is widely used in the name of the dish.
- Why are there so many Bean Sprouts in it?
- Bean Sprouts absorb the spicy seasoning and create a crisp texture. Since agwi flesh is soft, the Bean Sprouts help fill out both the volume and the texture of the dish.
- Do you eat the bones and skin in Spicy Braised Monkfish?
- Many people eat the flesh and the chewy parts around the skin. Pick out the hard bones, and when eating it for the first time, watch out for small bones.
Last reviewed: 2026-10-07