Gunsanjip 군산집

When the agujjim arrives, plump monkfish shows before the bean sprouts and minari do. Heat comes in levels: even the slightly spicy one is a lot for people who avoid chili, and dropping below it washes out the sauce as well. The fried rice made in the leftover sauce is as much what the place is known for as the braise itself. On days when the red sauce is too much, agu-tang jiri, a clear soup of monkfish and vegetables, is the alternative, and samhap is on the menu too.