 | |
| Type | Jjim |
|---|---|
| Place of origin | South Korea |
| Main ingredients | blackmouth angler |
| Korean name | |
| Hangul | 아귀찜 |
|---|---|
| Revised Romanization | agwijjim |
| McCune–Reischauer | agwitchim |
| IPA | [a.ɡɥi.t͈ɕim] |
| Gyeongsang dialect | |
| Hangul | 아구찜 |
| Revised Romanization | agujjim |
| McCune–Reischauer | agutchim |
| IPA | [a.ɡu.t͈ɕim] |
Agwi-jjim[1] (아귀찜) or agu-jjim (아구찜) 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.[2] 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.[2][3] The fish is an excellent source of protein and has a rich taste as well as a palatable chewy texture.[4]
- ^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-19.
- Lay summary in: 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language. 2014-05-02.
- ^ a b "'Agujjim' or hot and spicy steamed fish (Agu)". The Chosun Ilbo. Archived from the original on October 18, 2006. Retrieved 2008-05-30.
- ^ Cite error: The named reference
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JoongAngwas invoked but never defined (see the help page).
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