Agujjim and Soju: Korea’s Perfect Spicy Drinking Combination

A large platter of agujjim arrives covered in a fiery red sauce. Beneath the mountain of crisp soybean sprouts are tender pieces of monkfish, while water parsley and green onions add freshness. Everyone reaches toward the same plate with chopsticks, and small glasses of soju are passed around the table.

For many Koreans, this is an ideal combination. Agujjim is spicy, savory and meant for sharing, while chilled soju provides a clean contrast between bites.

It is also one of my favorite foods to enjoy with soju.

AI-generated image created for K-Food Monster

What Is Agujjim?

Agujjim is a Korean dish of monkfish cooked with soybean sprouts in a spicy, aromatic sauce. The standard Korean name for monkfish is agwi, so the dish is formally called agwijjim. In Masan, where the dish became famous, people commonly call the fish agu and the dish agujjim.

Although jjim is often translated as “steamed,” agujjim is more accurately described as monkfish and vegetables braised or steamed together with seasoning.

The sauce commonly contains Korean red pepper powder, garlic, soy sauce and other seasonings. Potato starch may be used to give it a glossy texture that clings to the fish and vegetables.

From Unwanted Fish to Regional Specialty

Monkfish has an enormous head, a wide mouth and an appearance that is not conventionally attractive. According to a frequently repeated story, Korean fishermen once considered it undesirable and sometimes threw it away after finding it in their nets.

That reputation eventually changed in the southern port city of Masan, now part of Changwon.

One local origin story credits a woman operating a small drinking establishment in Masan’s Odong-dong neighborhood. She reportedly seasoned and cooked monkfish with ingredients such as soybean paste, red pepper paste, garlic and green onions. The dish became popular and developed into a celebrated local specialty.

Traditional Masan-style agujjim was made with partially dried monkfish. The fish was rehydrated before being cooked with soybean sprouts and seasonings, giving it a concentrated flavor and firm, chewy texture.

Other regional versions, including those associated with Busan, often use fresh monkfish instead. Today, fresh fish is common in agujjim restaurants throughout Korea.

The exact details of its origin are difficult to prove, but Masan’s connection to agujjim is firmly established. The city even has an Agujjim Street in Odong-dong.

Why So Many Soybean Sprouts?

At first glance, diners may wonder whether agujjim is a fish dish or a soybean-sprout dish. The generous quantity of sprouts is intentional.

Soybean sprouts provide a cool, crisp texture against the soft and chewy monkfish. They also absorb the spicy sauce while retaining some crunch.

The sprouts make the dish larger and easier to share, but they are not merely inexpensive filler. Their mild flavor, moisture and texture balance the dense fish and powerful seasoning.

Water parsley, known as minari, may also be added for its fresh, slightly herbal character. Some versions include sea squirts, clams or other seafood.

Why Agujjim and Soju Work So Well Together

Agujjim belongs to a category Koreans call anju—food eaten while drinking alcohol.

Its strong seasoning stimulates the appetite, while its large serving style encourages people to remain at the table, talk and share. Each person can select a piece of fish, a handful of seasoned sprouts or a bit of both.

Soju offers a relatively clean and lightly sweet contrast to the dish’s hot pepper, garlic and seafood flavors. A cold sip briefly cools the palate before the next spicy bite.

There is also a social rhythm to the pairing: pour a drink, share the platter, take a bite and continue the conversation. Agujjim is rarely a solitary-looking dish. It seems designed for a table full of people.

Of course, the pairing is a matter of taste rather than a requirement, and soju should always be enjoyed responsibly. Agujjim is equally satisfying with rice and a cold nonalcoholic drink.

How Do You Eat Agujjim?

Begin by taking a piece of monkfish together with some soybean sprouts. This allows you to experience the contrast between the fish and vegetables.

Monkfish has firm, springy flesh that is sometimes compared with lobster. Because the fish contains bones, diners should eat carefully rather than treating each piece as a boneless fillet.

Rice helps soften the intensity of the seasoning. After most of the fish and sprouts have been eaten, many restaurants can use the remaining sauce to make fried rice. Seaweed, rice and sometimes sesame oil are mixed directly into the flavorful remnants on the platter.

Skipping that final fried rice can feel like leaving the meal unfinished.

What Does Monkfish Taste Like?

Despite its fearsome appearance, monkfish has mild, slightly sweet flesh. It does not have an especially strong fishy taste when fresh and properly prepared.

Different portions provide different textures. The flesh is firm and meaty, while the skin and connective tissues can be gelatinous and pleasantly chewy.

Agujjim highlights these textures rather than hiding them. Its appeal comes from alternating bites of fish, crunchy sprouts and spicy sauce.

A Dish Made for Sharing

Agujjim is a wonderful example of Korean cooks transforming a once-neglected ingredient into a regional delicacy.

Its unattractive fish became the foundation of a beautiful communal meal. Its spicy sauce invites a drink, its soybean sprouts invite another bite, and its generous platter invites other people to join the table.

For me, agujjim and soju remain a perfect combination: fiery, refreshing and best enjoyed slowly with good company.