[Jwipo Side Dishes] How to make Jwipo-jorim with excellent texture

'Jwipo,' a popular snack enjoyed since childhood, is made from fish in the filefish family, Monacanthidae. Although 'jwichipo' is technically the correct name, 'jwipo' is more familiar. Filefish used to make jwipo include jwichi, maljwichi, and geumulkojwichi; most have small mouths and flat, ray-like bodies. Jwipo can be grilled or made into side dishes such as seasoned jwipo, jwipo stir-fried in a syrup-based sauce, and salted dried jwipo. Choose thick, plump pieces, and avoid yellowed ones because they are old.

Nutritional components of Jwipo

Dishes using Jwipo

By coating jwipo in flour, egg, and breadcrumbs and frying it, you can make jwipo-katsu, an easy dish for people living alone. Alternatively, cook jwipo in an air fryer set to 180°C for about 5 minutes. If you want a dried-jwipo side dish that can be kept longer, you can also make jwipo-jorim (braised filefish jerky).

1. Cut the Jwipo into bite-sized pieces.

2. Mix red pepper paste, minced garlic, soy sauce, water, and cooking wine in a heated pan to make the seasoning.

3. Once the seasoning boils, add the Jwipo and finely chopped Cheongyang chili peppers and mix well.

4. Once the seasoning has reduced, add oligosaccharide syrup and mix.

[Fam Times = Reporter Han Su-min]