Monkfish in South Korea - 7 Restaurant Picks

Big pieces of monkfish arrive with the grain of the flesh still visible, tender yet springy and free of any fishy smell…

The monkfish is fresh, never frozen, and the broth has no fishy edge while the flesh stays plump. Because it's fresh, t…

Both agu-tang (spicy monkfish stew) and agu-jjim (braised monkfish with bean sprouts) are sold by the single portion, l…

Since 1995 the menu has held just three monkfish dishes: agujjim, agutang and agu suyuk. A few pieces of monkfish intes…

Under a sweet-spicy glaze, the monkfish flesh falls apart in soft flakes while slices of monkfish stomach on top add a…

Agujjim, monkfish braised with bean sprouts in red sauce, is sized one step up from most places: two or three people wh…

When the agujjim arrives, plump monkfish shows before the bean sprouts and minari do. Heat comes in levels: even the sl…