일미아구찜
Gijang steamed or grilled seafood known for braised monkfish
A braised monkfish house at 102 Hakni-deungdae-ro, directly in front of Ilgwang Beach. There is a dedicated car park beside the building, which makes it easy to attach to a day on the Gijang coast.
It is known for using plenty of monkfish liver, so expect a deeper flavour than standard braised monkfish. The sauce carries sancho and Korean mint through the heat, the spice level can be adjusted, and the monkfish flesh is substantial.
Braised monkfish is KRW 23,000, monkfish suyuk KRW 37,000, braised cod head KRW 24,000, and cod soup KRW 9,000. The suyuk is clean and soft with no fishy edge or greasiness, and the seafood side dishes such as salted sea squirt and fermented flounder are carefully made.
The regulars finish by mixing chewy jjolmyeon noodles into the sauce left in the pan. It fits a day at Ilgwang when you want something spicy and braised with the water in view.