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- Agujjim abstract "Agujjim or agwijjim (Korean pronunciation: [aɡutɕ͈im] or [aɡwitɕ͈im]) is a Korean jjim dish made with the fish agwi(아귀). It is usually translated as 'braised spicy angler.The dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot. However, other ingredients such as kongnamul (soybean sprouts), mideodeok (미더덕, Styela clava), and minari (미나리, water dropwort) also play an important role in giving agujjim a refreshing and fragrant flavor.Its origins are known to be a fish market in the city of Masan, South Gyeongsang Province where local fishermen would ask cooks from the market eateries to create a tasty dish from the ugly fish. Until the 1940s, the fish was not eaten and was frequently discarded due to its ugly appearance and low commercial value. However, as fish began to become more scarce in the late 20th century, the newly found delicacy became popular. The fish is an excellent source of protein and a has rich taste as well as a palatable chewy texture.Agujjim is still considered a local specialty of Masan, especially around the Odong-dong district. In the traditional Masan agujjim, agwi dried for 15 days to 30 days is used and then marinated with seasonings, while other regions use fresh agwi after its internal organs have been taken out.Seoul has two famous agujjim streets, in Sinsa-dong and the Jongno district. The popular jjim dish is eaten with bowls of cooked rice, or sometimes restaurants will stir-fry the remaining sauce with rice and additional vegetables on the grill to make bokkeumbap with a crispy charred crust.Agujjim is also a popular anju, or dishes associated with alcoholic beverages and is usually paired with soju.".
- Agujjim thumbnail Agujjim.jpg?width=300.
- Agujjim wikiPageExternalLink viewtopic.php?t=4249&sid=4e40965f1dc3ea908988809095842d15.
- Agujjim wikiPageExternalLink article.html?no=453.
- Agujjim wikiPageID "17680077".
- Agujjim wikiPageRevisionID "571137930".
- Agujjim hangul "아구찜 / 아귀찜".
- Agujjim hanja "none".
- Agujjim hasPhotoCollection Agujjim.
- Agujjim img "Agujjim.jpg".
- Agujjim mr "aku tch'im / akwi tch'im".
- Agujjim rr "agu jjim / agwi jjim".
- Agujjim subject Category:Fish_dishes.
- Agujjim subject Category:Korean_cuisine.
- Agujjim type Article100022903.
- Agujjim type Artifact100021939.
- Agujjim type Container103094503.
- Agujjim type Crockery103133538.
- Agujjim type Dish103206908.
- Agujjim type FishDishes.
- Agujjim type Instrumentality103575240.
- Agujjim type Object100002684.
- Agujjim type PhysicalEntity100001930.
- Agujjim type Tableware104381994.
- Agujjim type Ware104550840.
- Agujjim type Whole100003553.
- Agujjim comment "Agujjim or agwijjim (Korean pronunciation: [aɡutɕ͈im] or [aɡwitɕ͈im]) is a Korean jjim dish made with the fish agwi(아귀). It is usually translated as 'braised spicy angler.The dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot.".
- Agujjim label "Agujjim".
- Agujjim label "Agujjim".
- Agujjim sameAs Agujjim.
- Agujjim sameAs 아귀찜.
- Agujjim sameAs m.047c4vd.
- Agujjim sameAs Q626125.
- Agujjim sameAs Q626125.
- Agujjim sameAs Agujjim.
- Agujjim wasDerivedFrom Agujjim?oldid=571137930.
- Agujjim depiction Agujjim.jpg.
- Agujjim isPrimaryTopicOf Agujjim.