Bangi-dong monkfish stew with intestine topping: Ttoksuni Agujjim

Today I'm sharing a review of Ttoksuni Agujjim Bangi Branch — I was craving monkfish stew (agujjim) near Jamsil's Olympic Park. It'd been ages since I had agujjim, and it turned out to be a place with real hand-made flavor, right down to the side dishes.

Ttoksuni Agujjim has long been a beloved Jeolla-style monkfish stew spot in Balsan, Gangseo, Seoul. I was glad to finally discover that this 50-year-old Jeolla-style hand-made flavor is available in Bangi-dong at Ttoksuni Agujjim Jamsil Direct Branch.

Let me walk you through parking, group reservations, the menu, and everything else about Ttoksuni Agujjim Jamsil Direct Branch! Let's go~🏃

Where is Ttoksuni Agujjim Jamsil Direct Branch? Hours and parking

Ttoksuni Agujjim Jamsil Direct Branch is 101m, about a 3-minute walk, from Exit 3 of Hanseong Baekje Station (Line 9). Mongchontoseong Station (Line 8) is also nearby, about 10–15 minutes on foot.

✔️The exterior of Ttoksuni Agujjim✨

📍Hours are daily 11:00–22:00, with a break time from 15:00–16:30 and last order at 21:00. 🚘Parking is free — get a stamp on your parking ticket after dining for 2 hours free in the building lot. After 2 hours it's ₩500 per 10 minutes, and paid valet is also available.

Inside Ttoksuni Agujjim: seating and facilities

The front door shows off a Blue Ribbon award and traces of various TV appearances. You can use the building parking lot (2 hours free), and paid valet is available if you ask the restaurant.

The place is spacious with enough seating to accommodate several group reservations at once. No wonder office groups, family meals, and all kinds of gatherings come here. We visited right after break time ended in the evening, and the hall filled up fast!

No wonder — it's genuinely delicious.‼️ Most of the customers are repeat family visitors, which says it all!! Off to one side of the restaurant is a row of master craftsman certificates, awards, countless TV appearance credits, the Blue Ribbon, and plaques — an impressive amount.✨

What's on the self-serve banchan bar?

✔️The self-bar has side dishes (banchan) ready to go, so you can easily grab refills of anything you run out of. Everything here is delicious! It tasted just like my grandmother's home cooking, and all three of us siblings' eyes went wide! 👀✨ The young radish water kimchi especially had a crisp texture, perfectly fermented — we finished two bowls!! The spicy fried chili leaves (gochu bugak) had that sweet-salty, crunchy combo that works as both an appetizer and a dessert.

✔️Dessert/palate cleanser: rice puffs and plum tea. After eating fish, that lingering aftertaste makes you want a drink or coffee — but Ttoksuni Agujjim's got dessert covered! Have a cup of plum tea on your way out and your mouth feels refreshed✨

Ttoksuni Agujjim menu: types of monkfish stew and set meals

I was surprised by how many types of agujjim Ttoksuni Agujjim Jamsil Direct Branch offers. You can enjoy your monkfish stew even more with the combination you like! 👀✨

• Ttoksuni Agujjim
• Meaty Agujjim
• Fried Roe Agujjim
• Special Seafood Agujjim
• Roe Agujjim
• Aged Kimchi Agujjim

The set menus let you enjoy everything from the main dish to sides, which would be great for couples or families.

✔️For three people, you can get agujjim, fried squid, flying fish roe fried rice, and cod clear broth hot pot all in one order — such a deal!! The couple set doesn't include the clear broth hot pot!

✔️Solo diners seemed to order agu-tang (monkfish soup) or jiri-tang (clear fish broth) as their meal! The hot, clear broth simmered in a stone pot looked refreshing yet hearty.

Taste test: large Ttoksuni Agujjim, 62,000 won, mild heat

We ordered Ttoksuni Agujjim (large), 62,000 won, in original (mild) flavor.

The basic banchan included pollack seaweed soup, young radish kimchi, doraji namul, japchae, namul, and gochu bugak. There were a lot of side dishes, and each one had that carefully made, homemade taste. These days most restaurants serve Chinese-made kimchi, but Ttoksuni Agujjim is a genuine Korean food spot that any Korean would fall for!

Photos really can't capture how generous the portion of Ttoksuni Agujjim (large) is ㅠ It comes on a basin-sized plate, packed edge to edge and piled up like a mountain.

On top is chewy monkfish intestine sujuk (boiled meat) and minari. Unlike the soft, fluffy monkfish flesh, it's chewy and bouncy — the texture was addictive! The fragrant minari harmonizes with the deeply savory monkfish sauce, so you have to eat them together. Must! Must!

The flesh on Ttoksuni Agujjim is already this chunky — I can only imagine how much meat is on the Meaty Agujjim. The generous chunks fall apart with one chopstick pull, and the skin has a chewy texture too➿ The sauce is packed with savory depth without ever being overly salty or spicy! The mild flavor is less spicy than Shin Ramyun's spicy version.

It's delicious plain, but even better dipped lightly in wasabi soy sauce! The plump monkfish flesh just kept coming no matter how much we ate, and we couldn't stop eating, overwhelmed with gratitude~!!

This is the first place I've seen that tops the dish with chewy, bouncy monkfish stomach✨ I'm usually a grilled-fish-only person and had never tried baekjjim (unseasoned steamed dish) or sujuk (boiled meat), but this makes me want to try it. It's clean-tasting yet nutty, with a great texture — dipped lightly in soy sauce, it was perfect as a drinking snack!!

Eating your way through the generous monkfish, bean sprouts, ball-shaped sea squirts, and minari one bite at a time fills you up fast!!

Takeout discount at Ttoksuni Agujjim

Takeout customers get ₩2,000 off!! You can easily reserve takeout through Naver Reservation, so enjoy the generous 50-year Jeolla-style Ttoksuni Agujjim at home too :)

Final verdict: why this Bangi-dong monkfish stew spot is famous

✅ The top spot for agujjim and seafood stew around Jamsil/Bangi-dong/Olympic Park! You can taste a life-changing agujjim made with genuine 50-year-old hand-made skill, generous monkfish, and fresh ingredients!

✅ Generous portions, a place made with care. The monkfish flesh itself is plump and plentiful! The sauce's savoriness and heat feel natural, not artificial, so you can enjoy it all the way through without getting tired of it. The accompanying banchan has that home-cooked feel that makes you eat more rice than you meant to.

✅ Perfect for family gatherings and group dinners. Parking is convenient and the interior seating is spacious, making it ideal for gatherings and work dinners. And with the taste guaranteed, picking this place will earn you five hundred compliments.

✅ Friendly service. The staff and owner are kind! The rice puffs and plum tea served for dessert were the perfect palate cleanser too!✨