The dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot.[2] However, other ingredients such as kongnamul (soybean sprouts), mideodeok (미더덕, Styela clava), and minari (미나리, Oenanthe javanica) also play an important role in giving agujjim a refreshing and fragrant flavor.[2][3] The fish is an excellent source of protein and a has rich taste as well as a palatable chewy texture.[4]
Its origins are known to be a fish market in the city of Masan, South Gyeongsang Province[4] where local fishermen would ask cooks from the market eateries to create a tasty dish from the ugly fish.[5] Until the 1940s, the fish was not eaten and was frequently discarded due to its ugly appearance[2] and low commercial value. However, as fish began to become more scarce in the late 20th century, the newly found delicacy became popular.[2]
Agujjim is still considered a local specialty of Masan, especially around the Odong-dong district.[6] In the traditional Masanagujjim, agwi dried for 15 days[2] to 30 days is used[3] and then marinated with seasonings, while other regions use fresh agwi after its internal organs have been taken out.[3]
Seoul has two famous agujjim streets, in Sinsa-dong and the Jongno district. The popular jjim dish is eaten with bowls of cooked rice, or sometimes restaurants will stir-fry the remaining sauce with rice and additional vegetables on the grill to make Bokkeumbap with a crispy charred crust.[2]
