Jin Agujjim Mokdong Branch

A Korean braised dish made by stir-frying boneless monkfish, which has been deboned for easy eating, with spicy sauce and bean sprouts. It features a soft and chewy monkfish texture and can be enjoyed comfortably by children and the elderly as it has no bones.

A traditional style of monkfish stew made with bone-in monkfish for a deep flavor. The harmony of spicy monkfish and crisp bean sprouts is excellent, and it's fun to pick and eat.

A dish with a whole crispy fried old-fashioned chicken placed on top of spicy monkfish stew. You can enjoy spicy seafood stew and savory chicken at the same time, experiencing various textures.

A dish made by adding plenty of savory and fatty Korean beef large intestine to spicy monkfish stew. The tenderness of the large intestine and the chewiness of the monkfish blend to create a deep and rich flavor.

A dish made by stir-frying rice, finely chopped kimchi, and flying fish roe in the leftover sauce after eating monkfish stew. The texture of popping flying fish roe and crisp kimchi is good.

Wide, flat glass noodles added to braised dishes. They have a chewy texture and absorb spicy sauce well.

One of the internal organs of fish, characterized by its soft and curly shape. It adds a savory flavor and soft texture to monkfish stew.

An option to add pollock roe, which is the roe of pollock. The popping texture and salty, savory taste are excellent.

A combination menu where you can add savory pollock roe and soft pollack roe at once. You can enjoy monkfish stew more generously.