agwi-jjim
{{Short description|Korean spicy angler fish dish}}
{{italic title}}
{{Infobox food
| name = Agwi-jjim
| image = Agujjim.jpg
| caption =
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| country = South Korea
| region =
| national_cuisine =
| creator =
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| type = Jjim
| course =
| served =
| main_ingredient = blackmouth angler
| minor_ingredient =
| variations =
| serving_size = 100 g
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{{Infobox Korean name
| title = Korean name
| hangul = 아귀찜
| hanja =
| rr = agwijjim
| mr = agwitchim
| koreanipa = {{IPA|ko|a.ɡɥi.t͈ɕim|}}
| othername1 = Gyeongsang dialect
| hangul1 = 아구찜
| hanja1 =
| rr1 = agujjim
| mr1 = agutchim
| koreanipa1 = {{IPA|ko|a.ɡu.t͈ɕim|}}
}}
Agwi-jjim{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-19}}
- {{lay source |template=press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language}} ({{Korean|hangul=아귀찜|labels=no}}) or agu-jjim ({{Korean|hangul=아구찜|labels=no}}) 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.{{cite news|url=http://english.chosun.com/english/contents/magazine/2001/Cuisine200104_1.html |title='Agujjim' or hot and spicy steamed fish (Agu) |newspaper=The Chosun Ilbo |access-date=2008-05-30 |url-status=dead |archive-url=https://web.archive.org/web/20061018225337/http://english.chosun.com/english/contents/magazine/2001/Cuisine200104_1.html |archive-date=October 18, 2006 }} The fish is an excellent source of protein and has a rich taste as well as a palatable chewy texture.
History
Its origins are known to be a fish market in the city of Masan, South Gyeongsang Province{{cite news|url=http://joongangdaily.joins.com/article/view.asp?aid=2873421 |title=A tasty way to say goodbye to winter |date=March 15, 2007 |newspaper=JoongAng Ilbo |author=Cho Jae-eun |access-date=2008-05-30}} where local fishermen would ask cooks from the market eateries to create a tasty dish from the ugly fish.{{cite news|url=http://myfriday.joins.com/myfriday/article/m_article_view.asp?aid=199760&servcode=3020401 |script-title=ko:간판도 없지만 맛은 숨길 수 없다 |newspaper=JoongAng Ilbo |language=ko |access-date=2008-05-30 |author=Lee Taek-hui (이택희) |date=2003-04-01 |url-status=dead |archive-url=https://web.archive.org/web/20110713114624/http://myfriday.joins.com/myfriday/article/m_article_view.asp?aid=199760&servcode=3020401 |archive-date=2011-07-13 }} 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.
Agujjim is still considered a local specialty of Masan, especially around the Odong-dong district.{{cite news|url=http://www.donga.com/docs/magazine/weekly_donga/news279/wd279pp030.html |title=The poet, Song Su-kwon's food adventure : Agujjim of Odng-dong, Masan (시인 송수권의 풍류 맛기행 마산 오동동 아구찜) |newspaper=Dong-a Ilbo|language=ko |access-date=2008-05-30 |author=Song Su-kwon |issue=279 |date=2001-04-12}} In the traditional Masan agujjim, agwi dried for 15 days to 30 days is used{{cite news|url=http://buk.dailian.co.kr/news/articleView.html?idxno=7802 |title=Agujjim street at Odong-dong, Masan(마산 오동동 아구찜 골목) |publisher=Dailian News |language=ko |date=2007-02-05 |author=Kim Jihee (김지희) |access-date=2008-05-30 |url-status=dead |archive-url=https://web.archive.org/web/20080607140647/http://buk.dailian.co.kr/news/articleView.html?idxno=7802 |archive-date=2008-06-07 }} 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.
File:1005 agubokkeumbap.jpg made from agujjim sauce]]
See also
References
{{Reflist|2}}
External links
{{Commons category}}
- [https://web.archive.org/web/20080607185305/http://english.triptokorea.com/english/viewtopic.php?t=4249&sid=4e40965f1dc3ea908988809095842d15 Agujjim recipe]
- {{in lang|ko}} [https://web.archive.org/web/20080607134035/http://www.rgm.co.kr/news/article.html?no=453 Origin of Agujjim] at the RGM
{{Korean food and drink}}