Nakwon-dong Agujjim Street

In 1972, the first restaurant in Seoul to serve agujjim (braised monkfish) opened on Nakwon-dong Street. At that time, eating monkfish as a jjim (steamed or braised dish) was something only heard of in faraway Masan. Even in Incheon, the closest sea to Seoul, monkfish was not eaten as a jjim. So the first restaurant on Agujjim Street put all its effort into making agujjim. The top priority was to make the flesh of the monkfish, which becomes mushy when boiled in water, firm and chewy. They tried drying it in the mountains and even on sandy beaches on islands off the coast of Incheon, but hygiene issues such as flies were severe. Despite various methods, maintaining the texture of the monkfish was difficult each time. The technique they eventually mastered was alternating between icy cold water and boiling water, repeatedly boiling and cooling. Word spread that agujjim could be tasted in Seoul, and following the rumors, more restaurants serving agujjim appeared in the area. At one point, there were over a dozen agujjim restaurants, but for some unknown reason, there was a period when they closed and moved elsewhere. After undergoing such trials, agujjim restaurants filled Agujjim Street again, resulting in the current appearance of the street. Now, on this street, from restaurants that opened just 3-4 years ago to those that have been around for over 30 years, all are operating harmoniously and thriving.