Jin Agujjim Mokdong Branch

Name: Jin Agujjim Mokdong Branch
Address: South Korea, 서울 Yangcheon District, Sinjeongjungang-ro, 85 로 KR 서울특별시, Seoul
Price range: ₩2000 - ₩5000

진아구목동점

What is our 'Jin Agujim'? More monkfish than bean sprouts in our real monkfish stew!! Be sure to check the monkfish portion! End the worries of picky eaters in the whole family! Even the fun of choosing your own toppings... A new concept topping monkfish stew, 'Jin Agujim'

★ 4.1 (59) 📍 South Korea, 서울 Yangcheon District, Sinjeongjungang-ro, 85 로 KR 서울특별시

Monkfish Stew Menu

Boneless Monkfish Stew

순살 아구찜

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.

₩28,900~ ≈ $20.00

Jin (True) Monkfish Stew

진(眞) 아구찜

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.

₩25,900~ ≈ $18.00

Old-fashioned Whole Chicken Monkfish Stew

옛날 통닭 아구찜

Signature Menu Enjoyed by everyone, young and old 'Jin Agujim Signature' for the whole family to enjoy together Monkfish stew with old-fashioned whole chicken, popular with children

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.

₩37,900~ ≈ $26.00

Beef Large Intestine Monkfish Stew

한우대창 아구찜

The worry-free choice of beautiful skin! Full of collagen-rich monkfish and high-protein large intestine! Korean beef large intestine monkfish stew that will take care of women's skin beauty

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.

₩45,900~ ≈ $31.00

Add-on Menu

Flying Fish Roe Kimchi Fried Rice

날치알 깍두기 볶음밥

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.

₩3,000 ≈ $2.00

Chinese Glass Noodles

중국당면

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

₩2,000 ≈ $1.00

Pollock Roe

곤이

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.

₩4,000 ≈ $3.00

Pollock Roe

명란

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