[2] However, other ingredients such as kongnamul (soybean sprouts), mideodeok (미더덕, Styela clava), and minari (미나리, Oenanthe javanica) also play an important role in giving agujjim a refreshing and fragrant flavor.

[2][3] The fish is an excellent source of protein and has a rich taste as well as a palatable chewy texture.

[5] Until the 1940s, the fish was not eaten and was frequently discarded due to its ugly appearance[2] and low commercial value.

However, as fish began to become more scarce in the late 20th century, the newly found delicacy became popular.

The popular jjim dish is eaten with bowls of cooked rice, or sometimes restaurants will stir-fry the remaining sauce with rice and additional vegetables on the grill to make Bokkeumbap with a crispy charred crust.