In 1972, the first restaurant serving steamed monkfish in Seoul appeared on the streets of Nakwon-dong. At that time, steaming and eating monkfish was something I only heard about in distant Masan. It is said that even in Incheon, the closest sea to Seoul, people do not eat steamed monkfish. That's why the first restaurant to open on Agu Jjim Street put all its effort into making monkfish jjim. The top priority was to make the monkfish flesh, which becomes mushy when boiled in water, become soft. I tried drying it in the mountains and even going to an island off the coast of Incheon and drying it on the sandy beach, but there were severe hygiene problems, such as being attracted to flies. Although various methods were used, it was difficult to maintain the monkfish's weight. The method I eventually figured out was to alternately boil and cool in cold ice water and boiling water. The rumor that you can taste steamed monkfish in Seoul spread, and following the rumor, the number of restaurants serving steamed monkfish in the area increased. There was a time when more than a dozen monkfish jjim restaurants closed for some reason and moved to other places. After going through such an ordeal, Agu Jjim restaurants were once again opened on Agu Jjim Street, and as a result, the street took on its current appearance. Nowadays, restaurants on this street, from those that opened only 3 to 4 years ago to those that have been around for well over 30 years, are open and thriving.