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''Agujjim'' or ''agwijjim'' ((:aɡutɕ͈im) or ) is a Korean ''jjim'' dish made with the fish ''agwi'' (아귀, ''Lophiomus setigerus'' or blackmouth angler). It 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, water dropwort) also play an important role in giving ''agujjim'' a refreshing and fragrant flavor.〔 〕〔 Its origins are known to be a fish market in the city of Masan, South Gyeongsang Province where local fishermen would ask cooks from the market eateries to create a tasty dish from the ugly fish. Until the 1940s, the fish was not eaten and was frequently discarded due to its ugly appearance〔 and low commercial value. However, as fish began to become more scarce in the late 20th century, the newly found delicacy became popular.〔 The fish is an excellent source of protein and a has rich taste as well as a palatable chewy texture.〔 ''Agujjim'' is still considered a local specialty of Masan, especially around the Odong-dong district. In the traditional Masan ''agujjim'', ''agwi'' dried for 15 days〔 to 30 days is used and then marinated with seasonings, while other regions use fresh ''agwi'' after its internal organs have been taken out.〔 Seoul has two famous ''agujjim'' streets, in Sinsa-dong and the Jongno district. The popular ''jjim'' dish is eaten with bowls of cooked rice, or sometimes restaurants will stir-fry the remaining sauce with rice and additional vegetables on the grill to make ''bokkeumbap'' with a crispy charred crust.〔 ''Agujjim'' is also a popular ''anju'', or dish associated with alcoholic beverages and is usually paired with soju.〔 ==See also== *Jorim *Kongnamul *Korean cuisine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Agujjim」の詳細全文を読む スポンサード リンク
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