Yangchon-ri Agu 양촌리 아구

Since 1995 the menu has held just three monkfish dishes: agujjim, agutang and agu suyuk. A few pieces of monkfish intestine, soft and chewy, sit on top of the agujjim, almost a free taste of the suyuk. The sauce leads with sesame oil and starts out only mildly hot, so ask for more heat when ordering if you want it. Besides the usual red fried rice there is a plain jiri version, eaten with bits of leftover braising sauce dabbed on. Suyuk starts at the medium size and needs a reservation, and takeout orders are not taken by phone.