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Agwi-jjim [1] (아귀찜) or agu-jjim (아구찜) is a Korean jjim dish made with blackmouth angler, the fish known as agwi in Korean. The name of the dish is usually translated as "braised spicy angler".
Jjim (Korean: 찜; Korean pronunciation:) is a Korean cuisine term referring to dishes made by steaming or boiling [1] meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a siru (시루, earthenware steamer mainly used for making tteok ) by steaming.
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Chef and restaurateur Danny Lee is visiting the TODAY kitchen to share two of his favorite Korean holiday dishes. He shows us how to prepare tender braised short ribs (aka galbi-jjim) and easy ...
Bungeoppang (붕어빵; 'carp-bread') is the Korean name for the Japanese fish-shaped pastry Taiyaki that is usually filled with sweet red bean paste and then baked in a fish-shaped mold. It is very chewy on the inside and crispy on the outside. Gukwa-ppang (국화빵): Bread shaped like a flower.
Saengseon guksu, (생선국수), noodles made with fish; Memil kalguksu, (메밀칼국수), noodle dish made with buckwheat [1] Memil jeobaegi, (메밀저배기), made with buckwheat; Memil mandu, (메밀만두), mandu (dumpling) made with a buckwheat covering; Gontteok guk, (곤떡국), made with tteok (rice cakes)
Baek Jong-won's Alley Restaurant [1] (Korean: 백종원의 골목식당) is a South Korean cooking-variety program broadcast on January 5, 2018.It is a spin-off of cooking-variety program Baek Jong-won's Top 3 Chef King.
Soybean sprouts are also used in bibimbap and varieties of jjim dishes, such as agwi-jjim (braised angler). Sometimes, kongnamul-bap (rice cooked with soybean sprouts) eaten with herbed soy sauce constitutes a rustic meal. Clear soup made with soybean sprouts is called kongnamul-guk, which can also be served cold in summer.