How to pronounce Agwi-jjim

Agwi-jjim is written 아귀찜 where it comes from. In the International Phonetic Alphabet it is /a.ɡwi.t͈ɕim/. In plain English letters that is AH-gwee-jim, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Agwi-jjim?

Agwi-jjim is a main dish of South Korea. Where it comes from: South Gyeongsang. People usually eat it at lunch or dinner. Its main ingredients are fish and vegetables. It tastes spicy and savory.

Where Agwi-jjim comes from

Agwi-jjim is one of 45 signature dishes of South Korea on this map. See all dishes from South Gyeongsang.

• Chungmu gimbap 충무김밥 · Rice dish · South Gyeongsang

  Chungmu gimbap is a thin, finger-sized roll of rice in seaweed with nothing else inside, served with two side dishes: spicy marinated squid or baby octopus, and radish kimchi.

• Jinju naengmyeon 진주냉면 · Noodles & pasta · South Gyeongsang

  Jinju naengmyeon is cold buckwheat noodles in a broth of beef stock mixed with seafood stock made from dried pollack, anchovies, clams, mussels and shiitake, topped with strips of beef pancake, chopped kimchi, pear, cucumber, egg and pine nuts.

• Kimchi 김치 · Snack · Korean peninsula

  Koreans have salted vegetables for winter for well over a thousand years, but the red kimchi most people picture is younger: chilli peppers only reached Korea from the Americas around the 16th or 17th century.

• Bibimbap 비빔밥 · Rice dish · Jeonju

  Bibimbap simply means "mixed rice": a bowl of warm rice topped with seasoned vegetables, often beef and an egg, all stirred together with chilli paste just before eating.

• Tteokbokki 떡볶이 · Street food · Seoul

  Tteokbokki started as a court dish: cylinders of rice cake stir-fried with beef and vegetables in soy sauce, recorded in royal kitchens of the Joseon dynasty.

• Seolleongtang 설렁탕 · Soup & stew · Seoul

  Seolleongtang is ox bone soup: leg bones, brisket and other cuts of beef simmered over a low flame for many hours, sometimes a whole day, until the broth turns milky white and cloudy.

Food of South Korea

Dishes like Agwi-jjim in other countries

Same type of dish and similar main ingredients as Agwi-jjim:

• Seruit · Main dish · Lampung, Indonesia

  Seruit is a traditional dish of Lampung, at the southern tip of Sumatra: fish, grilled, fried or cooked in other ways, eaten with sambal, tempoyak (fermented durian), fruit and a spread of raw and blanched vegetables.

• Shimotsukare しもつかれ · Main dish · Tochigi and northern Kanto, Japan

  Shimotsukare is a traditional dish of the northern Kanto region, eaten above all in Tochigi Prefecture, where it is seen as the prefecture's own dish.

• Pinakbet · Main dish · Ilocos, Philippines

  Pinakbet, or pakbet, is a vegetable dish from the Ilocos region of northern Luzon and a staple of the Ilocano people.

• Kaeng tai pla แกงไตปลา · Main dish · Phatthalung (Southern Thailand), Thailand

  Kaeng tai pla is a southern Thai curry named after its key ingredient, tai pla, a pungent sauce of fish stomachs salted and fermented for ten to thirty days.