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Jongno-gu · Nakwon-dong (near Jongno 3-ga/Dongmyo) / original monkfish stew specialist

Nakwon Agujjim · Yetnaljip

옛날집낙원아구찜

Opened in 1967, this is the restaurant credited with inventing Seoul-style agujjim and starting the whole Nakwon-dong agujjim alley that still surrounds it today. Designated both a Baeknyeon-gakge (century-old business track) and a Seoul Future Heritage site, it remains the benchmark for the dish in the capital.

Listed in the Korea on a Plate guide

At a glance₩25,000 per personHours 11:30–22:00Open dailyGroups & sharingBring the heat
A large dish of agujjim, spicy braised monkfish with bean sprouts in a thick red chili sauce
Representative dish photo · Mar del Este · CC BY-SA 4.0. Cropped for layout.

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Start with this

Agujjim · spicy braised monkfish with bean sprouts

A suggested order

Order the smallest agujjim for two — monkfish and bean sprouts in a thick, fiery chili sauce — and ask for fried rice at the end to mop up the leftover sauce.

Neighborhood
Jongno-gu · Nakwon-dong (near Jongno 3-ga/Dongmyo)
Food style
original monkfish stew specialist
Station to look up
Jongno 3-ga Station (Line 1/3/5), Exit 6 — about 5 min walk; Dongmyo Flea Market is a short walk further east
Hours
11:30–22:00
Closed
Open daily
Typical spend
₩25,000 per person
Key prices
Agujjim small (serves 2) ₩50,000; medium ₩60,000; fried rice to finish the sauce ₩3,000

What to know before ordering

The sauce is genuinely spicy — ask staff to go easy on the chili if you're not used to it — and portions are built for two or more to share.

For allergies or dietary restrictions, ask the restaurant about ingredients and preparation before ordering.

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