Braised Spicy Monkfish is a popular Korean dish featuring tender monkfish simmered in a rich, spicy sauce along with an assortment of vegetables and seasonings. Known for its bold flavors and hearty texture, this dish is a favorite for those who enjoy Korean seafood with a spicy kick.

The monkfish, prized for its firm yet delicate flesh, is braised in a sauce made from gochugaru (Korean red pepper flakes), gochujang (red chili paste), garlic, ginger, soy sauce, and sesame oil, creating a perfect balance of heat and savoriness. Vegetables such as bean sprouts, napa cabbage, onions, and green onions are added to provide crunch and freshness, while toppings like sesame seeds and chopped perilla leaves enhance the aroma and flavor.

Braised Spicy Monkfish is often served as a communal dish, accompanied by steamed rice to balance the heat of the sauce. The combination of tender fish, flavorful sauce, and crisp vegetables makes Agujjim a standout dish in Korean cuisine, beloved for its satisfying blend of textures and bold taste.