Korean jjim dish made with blackmouth angler, the fish known as agwi in Korean. The dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot. The soybean sprouts also play an important role in giving agujjim a refreshing and fragrant flavor. Serves for 2-3 people with white or purple steamed rice.

Korean jjim dish made with semi-dried pollock with soybean sprouts. The dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot. The soybean sprouts also play an important role in giving Kodari Jjim a refreshing and fragrant flavor. Serves for 2-3 people with white or purple steamed rice.

Glazed /fried Pollack