Jwipo (Korean Fish Jerky)
Jwipo is Korean fish jerky. Dried file fish is roasted, torn, then seasoned with gochujang sauce. It is a common Korean side dish and makes a perfect lunch box item.
- 7 pieces dried file fish
- 2-3 tbsp Korean red chili paste
- 1 tbsp soy sauce low sodium
- 3 tbsp sweet rice wine (mirim) Mirim
- 1 tsp sugar
- 2 tsp mayonnaise
- 1 Tbsp corn syrup optional
- 2 tsp sesame seeds
Roast the dried fish over the low flame on the stove until it gets curled up and the edge gets browned, about 5-7 seconds on each side. Cool them down a bit and tear them off to bite sizes. Set aside.
In a non stick pan combine chili paste, soy sauce, rice wine, sugar, and mayonnaise to make sauce. Mix well.
Bring the sauce to a full boil until it thickens. Remove the pan from heat. Add the fish and mix well. Add corn syrup to bring the more shine if you like. Sprinkle some sesame seeds on top.
Serve this as Banchan(side dish) with rice. Store the leftover in the fridge up to