How to order Spicy Braised Monkfish (아귀찜) in Korea
Monkfish braised in a fiery gochugaru-garlic sauce over a mountain of bean sprouts. Unmistakable red, punch-in-the-mouth spicy — a signature Masan export that took over Seoul.
Say it to order
아귀찜 중자 주세요
Agujjim jungja juseyo
Quick facts
- 아귀찜
- a-gu-jjim
- 4 of 5
- ₩35,000-55,000 (shared for 2-3)
- About 45 min
- Takes some nerve
How to eat it
Eat the fish and sprouts together — the sprouts temper the heat. Always order rice. End with bokkeumbap made in the leftover sauce.
Do
- Drink cold barley tea between bites — it resets spice tolerance
- If you can, share — portions are huge
Don’t
- Don't skip the rice — this is not a standalone dish
Local tips
- Masan Agujjim Street in Masan is the original pilgrimage, but Seoul has incredible versions
- Ask for 순한 (mild) — default is seriously hot
- Cellophane-noodle (당면) add-on soaks up sauce beautifully
Goes with
- Bean sprouts
- White rice
- Pickled radish
- Minari (water dropwort)
- Soju
- Cold beer
- Barley tea
Where to try it in Seoul
Questions
- How do you order Spicy Braised Monkfish in Korean?
- Say “아귀찜 중자 주세요” (Agujjim jungja juseyo).
- Is Spicy Braised Monkfish spicy?
- Yes — about 4 out of 5 on the spice scale.
- How much does Spicy Braised Monkfish cost in Korea?
- Usually ₩35,000-55,000 (shared for 2-3).
- How do you eat Spicy Braised Monkfish?
- Eat the fish and sprouts together — the sprouts temper the heat. Always order rice. End with bokkeumbap made in the leftover sauce.
Find Spicy Braised Monkfish near you
Jinjja shows real local places, what to order and how to say it — in your language.