Sugungga Agujjim

About

Long-running Daeya-dong seafood restaurant known for generous spicy monkfish stew and seafood hot pot, with dine-in and direct phone delivery.

At 수궁가아구찜, the table tends to fill with food meant for sharing: bubbling seafood stew, broad platters of spicy seafood, and generous portions of braised monkfish. This long-running Siheung spot has been serving the Daeya-dong area since 2005, according to a local review, and its appeal is easy to understand when a steaming pot arrives. The seafood stew is a good choice when you want warmth without an aggressively fiery broth. One diner describes it as clean-tasting and gently savory, with crab, shrimp, squid, octopus and shellfish in the pot. Staff helped prepare the crab and octopus while it simmered; the wait, the reviewer noted, paid off in tender octopus and a broth with a refreshing finish. When the pot is nearly gone, fried rice makes a hearty, savory ending. For a more hands-on, chili-coated meal, order the monkfish or seafood braise. The monkfish version brings large pieces with plenty of flesh, alongside bean sprouts, omandungi (a small sea squirt) and rice cakes. One customer found the “spicy” setting around Shin Ramyun level, though the heat can vary by day. A seafood-braise order was also praised for its abundant serving and omandungi. Come hungry, and consider the medium size if you’re dining with a group. The mood is lively rather than hushed. Reviews describe compact tables set fairly close together and a busy, sometimes noisy dining room, often full of people eating and drinking. There are outdoor seats, too, though indoor dining may be more comfortable in very hot or cold weather. The side dishes add a homestyle touch: reported accompaniments include japchae, cabbage for wrapping, chive pancake, young-radish kimchi and seasoned lettuce, with the lineup varying between visits. This is a place for a slow, sociable meal: let the stew bubble, pick through the seafood, then make room for one last bowl of fried rice.