Agusaesang Gildong Branch

Spicy braised anglerfish (monkfish) with crunchy bean sprouts and 'minari' (water dropwort). The fish has a unique gelatinous skin and firm, white meat. Served in a thick, spicy, garlicky red sauce.

Braised cod cheeks (head meat) with bean sprouts in a spicy sauce. Cod cheeks are known for their particularly chewy and firm texture compared to body meat.

A variation of the spicy anglerfish braise that includes an assortment of other seafood, such as shrimp, squid, and shellfish, adding variety to the texture and flavor.

Spicy braised anglerfish topped with whole or cut octopus. The octopus adds a chewy, springy texture to the soft fish and crunchy vegetables.

A spicy braised dish focusing on three key ingredients: octopus, fish roe (Al), and fish milt (Goni). Rich and savory with diverse textures.

A hearty spicy stew containing anglerfish and various seafood. Served boiling hot in a large pot, ideal for sharing.

Pollack roe stew. A spicy, savory soup featuring fish roe, vegetables, and tofu. The roe has a grainy texture and rich flavor.

Spicy cod cheek soup. Made with the firm, chewy meat from the cod's head, cooked in a refreshing spicy broth.

Clear cod cheek soup. A non-spicy version of the stew with a clear, savory broth that highlights the natural flavor of the fish.

Spicy anglerfish soup. A personal-sized serving of the spicy stew with chunks of anglerfish and vegetables.

Clear anglerfish soup. A mild, non-spicy soup with a clean taste, featuring anglerfish meat and vegetables.

Spicy stir-fried octopus served over steamed rice. The octopus is tender and spicy, mixed with vegetables.

Spicy stir-fried webfoot octopus (smaller than common octopus) served over rice. Chewy texture and fiery sauce.

Fried rice, typically cooked in the leftover sauce of the main braised dish. Crispy and savory.

A bowl of plain steamed white rice.

Steamed eggs with a silky, pudding-like texture. A mild and savory side dish that balances spicy main courses.

Additional portion of 'Omandungi' (stalked sea squirt). Adds a burst of sea flavor and crunchy texture to the dish.

Additional portion of fish milt. Soft, creamy texture.

Additional portion of fish roe.

One whole squid added to your dish.

One whole octopus added to your dish.

Additional portion of anglerfish meat.

Additional portion of bean sprouts.

Korean distilled spirit. Clear and colorless with a clean taste, similar to vodka but sweeter and lower in alcohol (around 16-20%).

Bottled beer. Typically a light lager that pairs well with spicy food.

Korean rice wine. Milky, slightly sparkling, and sweet-tart. Lower alcohol content and very refreshing.

A clear, refined rice wine. Smoother and more delicate than Soju.

Carbonated soft drink (Cola or Cider).