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Busan Agujjim (Braised Monkfish)
A straightforward Pohang spot known for agu jjim made to order, using only natural seasonings and a house sauce that layers deep umami with a gentle heat.
GyeongbukKorean Food > Braised/Steamed Seafood (Haemul-jjim) & Seafood Soup (Haemul-tang)
3.8
(13 reviews)Busan Agujjim focuses on monkfish dishes made simply and honestly — all side dishes and sauces are prepared daily using only natural seasonings and fixed portions. Their signature agu jjim is never pre-boiled; the monkfish is cooked to order, and the house sauce blends homemade doenjang and ganjang, domestic gochugaru, ground dried mussels and shrimp, mushrooms, and almonds. The finished dish gains extra umami and a pleasant, tingling heat; the thick water‑kimchi, pickled with oncheon (hot spring) mineral water, is served alongside to cut through the rich flavors.
Local Tips
- •Signature agu jjim cooked fresh on order — no pre-boiling, so the texture stays lively
- •House sauce combines homemade doenjang/ganjang, domestic gochugaru, dried shellfish, mushrooms and almonds for extra depth
- •Reservations accepted but no parking — come by taxi or public transport; try it with the thick water‑kimchi pickled in oncheon mineral water
Menu
Dwaeji Duruchigi (pork stir-fry) (S–L)40,000 KRW
Agu Suyuk (boiled monkfish slices) (S–L)80,000 KRW
Agujjim (braised monkfish) (S–Special)40,000 KRW
Agu-tang (monkfish soup)34,000 KRW
Practical Information
- Category
- Korean Food > Braised/Steamed Seafood (Haemul-jjim) & Seafood Soup (Haemul-tang)
- Address
- 7, Jungheung-ro 214beon-gil, Buk-gu, Pohang City, Gyeongsangbuk-do
- Operating Hours
- Daily 11:00 ~ 22:00
- Phone
- 054-272-9293
- Facilities
- Reservations available,No parking
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Glossary
- Agwi (아귀)
- Monkfish — a firm, meaty white fish commonly used in Korean stews and braises
- Dwaeji Duruchigi (돼지두루치기)
- Spicy stir-fried pork, often cooked with vegetables and gochujang-based sauce
- Suyuk (수육)
- Boiled or gently poached meat or fish, sliced and served plain or with dipping sauces
