Choga Agujjim

#HawaiiAirlineEvent Chogagwijjim Main Office 27, Dongseobuk 17-gil, Masanhappo-gu, Changwon-si, Gyeongnam Mon-Sun 11:00-21:00 (20:00 last order) Regularly closed every other Tuesday 0504-0544-7027 The menu is diverse, including dried agujjim, raw agujjim, mixed stew, agu seafood stew, codfish stew, pollack roe stew, mideoduk stew, agu bulgogi, agu boiled pork, agu soup, etc. I decided on agujjim, but I was also troubled about which would taste better, dried agu or raw agu. The owner said that Masan is more famous for dried agujjim. Dried agu is made by drying raw agu to remove moisture, and the meat becomes firm and the savory flavor is concentrated during the drying process. Because of this, when combined with spicy seasoning, it can create a deeper and more intense flavor, and the chewy texture of dried agu has a different charm from that of raw agu. However, I ended up choosing raw agujjim because I like the familiar taste and soft and chewy texture of raw agu that I usually eat. Agujjim came out. However, it was a little salty, so much so that I could relate to the comment from the table next to me that "it's salty." It wasn't bad when eaten with rice, but I personally think it would have been better if the seasoning was a little less salty. Also, since the bean sprouts took up a lot of the portion, I thought, "I came to eat agujjim, but I feel like I'm eating bean sprout stew?"