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Nakwon Agwijjim is a Oraegage and Baeknyeon-gage that is confident that it is the originator of Seoul-style Agwi-jjim (Braised Spicy Monkfish) and has been in business for nearly 40 years since 1977. The founders of Nakwon Agwijjim moved to Seoul with the ambition to cook Masan-style Agwi-jjim, which is cooked by drying monkfish on the seashore. However, there was no place to dry monkfish in Seoul, so they had no choice but to develop and serve Seoul-style Agwi-jjim, made by trimming living monkfish right away. Seoul-style Agwi-jjim was well received by customers and became the main menu of Nakwon Agwijjim. The second-generation CEO, who succeeded in the family business, always does his best to airlift fresh ingredients to preserve the dish’s original name and authentic taste. Every morning at dawn, fresh monkfish are airlifted to Noryangjin Market, and only domestic ingredients are used for seasoning.



The food taste is so delicious that it even received a franchise offer once, but it was rejected due to the monkfish’s unstable supply and demand. The decision was to preserve the food taste that could not be compromised no matter what. Thanks to the efforts of the second generation to protect tradition, Nakwon Agwijjim was selected as a Seoul Future Heritage in 2019 and received a certificate of modern and contemporary cultural heritage, showing the tradition’s dignity.