아귀찜 · Braised monkfish

Braised monkfish

아귀찜

What exactly is it?

Monkfish and bean sprouts are cooked in a thick chili sauce with water parsley. White flesh, elastic skin and crisp sprouts provide contrasting textures. The platter contains bony and skin-on pieces, not only fillets.

Main ingredients

Monkfish, bean sprouts, water parsley, chili powder, garlic, starch

Ordering and serving

Small, medium and large usually refer to shared platters. Remove bones and eat fish with sprouts. Use mustard dip sparingly and check whether finishing fried rice is an extra.

Origins and changes

It is documented as a Masan regional dish, with older local recipes soaking dried monkfish before cooking. Fresh-fish versions also exist, offering a softer texture than the dried-fish form.

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Monkfish soup · 아귀탕

Braised monkfish

아귀찜

Main ingredients: Monkfish, bean sprouts, water parsley, chili powder, garlic, starch
Flavor and character: Monkfish and bean sprouts are cooked in a thick chili sauce with water parsley. White flesh, elastic skin and crisp sprouts provide contrasting textures. The platter contains bony and skin-on pieces, not only fillets.
How to eat it: Small, medium and large usually refer to shared platters. Remove bones and eat fish with sprouts. Use mustard dip sparingly and check whether finishing fried rice is an extra.

Read about this dish →

Monkfish soup

아귀탕

Main ingredients: Monkfish, bean sprouts, radish, water dropwort, seafood broth; chili varies
Flavor and character: Prepared monkfish simmers with bean sprouts and water dropwort. Firm flesh and softer skin give it a different texture from many white-fish soups. It has more broth than agwi-jjim and may be clear or chili-seasoned.
How to eat it: If skin or cartilage textures are unfamiliar, start with the flesh. A separate mustard-soy dip can be used lightly on the fish rather than poured into the broth.

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