Nakwon Agujjim Co., Ltd. operates 'Yetnaljip Nakwon Agujjim' located on Samil-daero, Jongno-gu, Seoul. Established in 1967, it is a traditional Korean restaurant known as the originator of Seoul-style Agujjim for over 50 years.

"Yetnaljip Nakwon Agujjim is an original restaurant that opened in 1967 and first introduced Agujjim in Jongno Agujjim Alley, Seoul. It offers Seoul-style Agujjim with a deep yet non-stimulating flavor using fresh raw monkfish, boasting a history and tradition of being selected as a Seoul Future Heritage and Centennial Store since its establishment in 1977."

Business Areas

• Operation of Korean Restaurants: It operates a restaurant specializing in Korean dishes such as Agujjim and Haemuljjim under the name 'Yetnaljip Nakwon Agujjim' at 436 Samil-daero, Jongno-gu, Seoul. Based on its long history and tradition, it provides customers with an unchanging taste.

Products

• Agujjim (Spicy Braised Monkfish): This is a signature dish prepared using fresh raw monkfish sourced from Noryangjin Fisheries Market every morning. It features a moderately spicy yet deep flavor, with an excellent harmony of bean sprouts and monkfish meat.
• Haemuljjim (Spicy Braised Seafood): A popular menu item along with Agujjim, it features various seafood such as shrimp, styela clava, scallops, clams, squid, abalone, and roe, stir-fried spicy with bean sprouts. Fresh ingredients add umami.
• Bokkeumbap (Fried Rice): A delicacy made by stir-frying leftover sauce from Agujjim or Haemuljjim with plenty of seaweed flakes and flying fish roe. It's a popular side dish that concludes the meal.

Special Notes

• Over 50 years of tradition and original taste: Since its establishment in 1967, it has been serving Seoul-style Agujjim in one place for over 50 years, establishing itself as the originator of Jongno Agujjim Alley. It maintains an unchanging taste and cooking method over a long period.
• Use of fresh ingredients: It enhances the quality of its dishes by using fresh raw monkfish and seafood directly sourced from Noryangjin Fisheries Market every morning. The freshness of ingredients is prioritized, such as making seasoning sauce immediately upon order.
• Inheritance of taste through family business succession: CEO Jeon Seung-geun, the youngest son of the founding couple, has inherited the family business, preserving his mother's culinary skills and traditional cooking methods. It boasts an unchanging taste recognized by long-time regulars.

💡 A Word from JobPloy
Nakwon Agujjim Co., Ltd. is a traditional Korean restaurant with over 50 years of history, primarily offering kitchen and hall service positions. It will be a great opportunity to experience and learn about traditional Korean food culture. Friendliness and diligence are important when dealing with customers, and fast service and teamwork may be required during busy hours.