Mokpo agujjim restaurant with free pollack stew: Sin Mokpo Agujjim

Sin Mokpo Agujjim, a Mokpo agujjim spot that even throws in a free dongtae tang (pollack stew) © Heukgom Sesang

I was craving agujjim (spicy braised anglerfish) after a long while and went looking for a good spot in Mokpo, which led me to Sin Mokpo Agujjim.

A friend recommended this place, so I went in with high expectations — here's how it went :)

Sin Mokpo Agujjim hours and parking in Mokpo

Sin Mokpo Agujjim Main Branch is on Okam-ro in Mokpo, open weekdays from 4:30 PM to 10:00 PM and weekends from 11:00 AM to 10:00 PM. Apparently the hours were changed for health reasons.

• Hours: Weekdays 4:30 PM – 10:00 PM / Weekends 11:00 AM – 10:00 PM (hours changed for health reasons)
• Parking: No dedicated lot; park right out front on the main road or in the alley behind
• Pets: Not allowed

Inside Sin Mokpo Agujjim: folding doors that make private rooms

The interior of Sin Mokpo Agujjim is clean and the tables are spaced well apart. On one side, folding doors are installed section by section so groups can use them like private rooms.

Walking in, my first impression was how clean everything looked, and the wide gaps between tables made for a comfortable meal.

One side in particular has folding doors installed for each section, so it can be closed off like a private room when needed! Good option for family gatherings or work dinners.

Sin Mokpo Agujjim menu and the three spice levels

There are four menu options: Sin Mokpo Agujjim, Tongsunsal Agujjim, Chadol-ssam Agujjim, and Tongsunsal Chadol-ssam Agujjim. Spice level can be chosen from 1 to 3.

The Sin Mokpo Agujjim menu has four types: Sin Mokpo Agujjim / Tongsunsal Agujjim / Chadol-ssam Agujjim / Tongsunsal Chadol-ssam Agujjim.

The difference comes down to bone-in-half versus boneless-only. If picking bones out is a hassle, go for tongsunsal (boneless); if you want beef alongside, go for chadol-ssam.

Spice level can also be chosen from 1 to 3, and level 1 is said to be milder than Shin Ramyun.

Why does an agujjim order come with free pollack stew?

After ordering the small Tongsunsal Chadol-ssam Agujjim, a dongtae tang (pollack stew) came out first as a free extra — loaded with pollack, roe, milt, and even mussels.

Since we wanted meat with our meal too, we ordered the Tongsunsal Chadol-ssam Agujjim, small size, and not long after came a dongtae tang — turns out it was free!

I figured a free side dish would just be some broth, but it had pollack roe, milt, and mussels all in it. A lot of places charge extra for roe and milt separately, but here it's just tossed into the free pot — awesome!

The dongtae tang broth especially is basically a drinking-snack broth — I could've finished a whole bottle before the agujjim even arrived.

What does the tongsunsal chadol-ssam agujjim taste like?

Tongsunsal Chadol-ssam Agujjim pairs boneless anglerfish meat with Korean beef brisket (chadol). The brisket is grilled on a stone plate at the table and wrapped up with the agujjim like a lettuce wrap.

It's tongsunsal agujjim served with Korean beef brisket. Tongsunsal means only the boned-out meat is used, so there's no need to put your chopsticks down to pick out bones while eating — very convenient.

The brisket doesn't come pre-grilled — you grill it yourself, so a hot stone plate comes out with it.

Topping the agujjim with freshly grilled brisket and wrapping it up was a first for me, and it was really good... And speaking of agujjim, the most important point is how crunchy the bean sprouts are.

Here the bean sprouts kept their crunch fully intact, so there was real texture to bite into.

And here's the amazing part... I ordered agujjim and there was a whole squid sitting on top! Turns out ordering agujjim gets you one whole squid free. Amazing...

I only expected agujjim, but ended up tasting four things off one plate — anglerfish, bean sprouts, brisket, and whole squid haha. And even a spice-wimp like me found level 1 not spicy at all, plus the seasoning wasn't overly strong, so I kept eating without stopping!

Finishing the agujjim with fried rice

If you order agujjim at Sin Mokpo Agujjim, I highly recommend getting the fried rice to finish. The sauce soaks into the rice and it's filling right to the last bite.

Of course we finished with fried rice — even full, you have to order it. The sauce soaked into the rice, so it was filling all the way to the end.

If you're craving spicy agujjim in Mokpo and want to switch it up a bit with beef brisket and wraps on the side, this place is worth a visit!