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korean food / seoul / A soju friend that comes to mind when a cold wind blows, spicy and tangy steamed agu – 1976

“Monkfish” was originally an ingredient not used in cooking due to its dreadful appearance, such as a large mouth and sharp teeth. “Steamed monkfish” is a dish made in Odong-dong, Masan, in the 1960s when fishermen asked the owner of an eel shop to make a snack using monkfish caught. Masan-style recipes that are dried in the sea breeze have only been used in a few houses in Masan, and most use fresh fish and frozen monkfish. Seoul-style food is cooked using living creatures. “Steamed monkfish,” which is characterized by its red and spicy seasoning, has become a favorite food for men and women of all ages due to its unique interesting texture and flavor balance, including crunchy bean sprouts, chewy monkfish meat, and bursting mead duck. Fried rice stir-fried with leftover seasoning is a delicacy you can't give up no matter how full you are.

Steamed monkfish restaurants around the country include Seoul's original steamed monkfish roe, steamed gakgol masan agu, sinsa masanok, log restaurant, Busan agu, seongsuagu steamed, steamed red bak, Donghae seafood, Masan real chokjip, Bundang Gunsanjip, Nonsan hwangsanok, Daejeon Jinseong steamed agu, Anseong gungjung haemutang, Anyang Yeonpyeong-do blue crab steamed in Busan, Busan Gooseong steamed rice crabs, Busan Gooseong steamed rice crabs, Busan Gooseong steamed rice crabs, Busan Gooseong steamed fish Famous places include Gyeongju Gampo Ilseafu Fish, Incheon Bokcheon Multumpung, Ulsan Brotherhood Steamed Agu, and Changwon Odongdong Agu Halgjip. Here are 5 best places to eat spicy and tangy steamed monkfish, a soju friend that comes to mind when a cold wind blows.

1. Masan's original Masan-style monkfish stew, Masan's “Real Vinegar Gajip”

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“Real Thatch House,” which is located deep in Masan's steamed monkfish alley, opened in 1965 and is so popular that it was introduced by comic diners. It's a place frequented by regular customers for its inconspicuous yet timeless flavors. The signature menu is 'Agu Steamed Agu, 'made using an authentic Masan-style recipe. Soak the dried monkfish with the entrails removed in water for a day and use it. It uses dried fish and is characterized by the fact that water does not form even after time has passed. Steamed monkfish has a savory yet unique aroma and rich texture that is attractive when combined with a sauce made by adding red pepper powder to miso. “Agutang,” made by adding raw mackerel, bean sprouts, and parsley, and a fresh boil, is perfect for Haejang.

[Tips for eating food]

â–²Location: 8-2, Odongnam 3-gil, Masanhaappo-gu, Changwon-si, Gyeongsangnam-do

▲Opening hours: 10:00 — 21:00 every day

â–²Price: Steamed Agu (large) 30,000 won, Agutang (1 serving) 7,000 won

â–²Testimonial (Happy Yume Shikigami): I tried dried monkfish stew instead of steamed monkfish for the first time. Hehe, when I ate steamed monkfish, water came out, but I was able to eat dried monkfish even the last chopstick without getting watery ^^!!!

2. Fresh raw mackerel caught in Busan, Gongdeok's 'steamed red bak agi'

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You can enjoy a variety of monkfish dishes such as steamed meat, soup, hot pot, and beef. This place uses only domestic raw mackerel purchased through daily auctions in Busan. If you order monkfish dishes, hearty side dishes such as bean sprout soup made by simmering monkfish in broth, pumpkin paste, and acorn cake are also prepared. The signature dish is spicy “steamed agu,” made by sprinkling coarse salt on trimmed monkfish meat and covered with ice to make use of its chewy texture. You can choose between normal, slightly spicy, and very spicy steamed monkfish. It also comes with entrails such as the liver, eggs, and intestines of monkfish, which are difficult to taste easily. The white “Agusu pork,” which contains a little bit of red pepper powder, is also a popular menu. “Raw Agutang,” which has a refreshing yet sharp soup, is also popular for lunch.

[Tips for eating food]

â–²Location: 11, Mapo-daero 7-gil, Mapo-gu, Seoul

â–²Opening hours: 11:30 – 22:00 every day

â–²Price: Steamed Agu (large) 60,000 won, Agu beef (large) 70,000 won, Agu suki (large) 65,000 won

â–²Testimonial (I came to Shikigin Gourmet): The really savory and light monkfish meat is so delicious. After all, it's made from raw monkfish, so it's really delicious.

3. Natural seasonings and the refreshing taste of raw mackerel, Pohang's 'Busan Agu Steamed Agu Steam'

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“Busan Agu Steamed Chicken” uses only natural seasonings to prepare a fixed amount of monkfish dishes as well as side dishes prepared with them every day. “Steamed monkfish” is made by boiling it from time to time at the same time you order it without pre-cooking it. Jip miso, soy sauce, and homemade sauce made by mixing dried mussels, shrimp, mushrooms, and almonds with domestic red pepper powder are the signature of this place. The finished sauce meets the living monkfish to increase its umami flavor and finish with a pleasant sweetness. The kimchi soaked in the hot spring water that comes with it is a great addition to the thick, richly seasoned monkfish stew.

[Tips for eating food]

â–²Location: 9, Jungang-ro 243beon-gil, Buk-gu, Pohang-si, Gyeongbuk

â–²Opening hours: 11:00 to 22:00 every day, closed on Sundays

â–²Price: Steamed monkfish (large) 40,000 won, monkfish meat (large) 70,000 won

â–²Testimonial (Shikigin Pimakuna is love): A nice restaurant that faithfully adheres to the basics. When cooking steamed monkfish, it was impossible to avoid some condiments. When I try it, I can hardly feel the flavor of the seasoning. I liked the moist yet moderately spicy place.

4. Steamed monkfish where you can really feel the richness, Ttukseom “Seongsuagu steamed rice crackers”

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“Seongsu Agu Steamed”, located near Ttukseom Station, is a monkfish specialty restaurant that has been in operation for 23 years. The signature menu is “steamed agu,” which is made using monkfish frozen right from the stomach after catching it. The degree of spiciness can be adjusted according to the customer's preferences when ordering. The monkfish, which is evenly seasoned with red sauce, has a chewy yet chewy texture. “Fried rice,” made by adding leftover broth and ingredients and stir-frying with sesame oil and seaweed powder, is a delicacy. Fried rice cannot be ordered during lunch time (12:00 to 1:00) and dinner time (7:00 to 9:00), when customers are most crowded. “Agui-tang” topped with plenty of butterbur can also be ordered as a single serving, and you can enjoy the deep-flavored broth and even more moist meat.

[Tips for eating food]

â–²Location: 10, Wangsimni-ro 4-gil, Seongdong-gu, Seoul

▲Opening hours: 10:00 — 23:00 every day

â–²Price: Monkfish soup, steamed monkfish soup (small) 40,000 won, monkfish soup, steamed monkfish (medium) 45,000 won, monkfish soup (1 serving) 9,000 won

â–²Testimonial (Lee Jun-won, Shikigin): I think the steamed monkfish that I've eaten until now was steamed monkfish, not steamed bean sprouts. There were really a lot of monkfish in it. Also, the monkfish was so chewy and delicious. When I cooked the horse mackerel soup properly, the soup was so cool that I felt like eating seafood soup. The scent of meedeok came up a lot, and it was nice that the monkfish in the monkfish soup was also very firm.

5. 'Okmiagu Steamed Monkfish' in Mangmi-dong Steamed Monkfish Alley, Busan

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“Okmia Agu Steamed”, which has been in operation for 33 years, offers dishes using only monkfish selected and brought in directly from the direct market every morning. Unlike Masan-style monkfish stew, which has a strong seasoning, the signature menu is “Agu-steamed”, which has a mild yet light flavor. Steamed monkfish, which is cooked at the same time as the order is ordered, is mixed with shrimp, shiitake mushrooms, pollack, etc., and we add raw mackerel trimmed to a size that is easy to eat, and season it with seasoning. The characteristic is that it is topped with savory perilla powder before serving to customers. The spicy and savory scent first stimulates the appetite, and you can find the trifecta of refreshing condiments, tender monkfish meat, and crunchy bean sprouts. The remaining sauce is potato noodle soup. You can add it and enjoy it, so check it out.

[Tips for eating food]

â–²Location: 35, Mangmibeonyeong-ro 55beon-gil, Suyeong-gu, Busan

▲Business hours: 11:00 — 21:30 every day

â–²Price: Steamed Agu (small) 30,000 won, Water Tumbung Tang (small) 35,000 won, mung bean paste 7,000 won

▲Review (Shikigin Gwanganriminam ♡): Steamed monkfish that was chewy and fresh in the first half. It has a refreshing taste. It's true that there are a lot of bean sprouts in general. The reason the likes and dislikes are divided is that it is a refreshingly spicy steamed monkfish restaurant that is hard to find, with a strong flavor of wild sesame powder and a spicy, sweet, and spicy sauce. I like steamed monkfish, so I like both the refreshing flavor and the strong seasoning, so 4 spoons.

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