Jwipo, or Fish Jerky Korean Style

Fish jerky, also known as Jwipo, is a popular snack in Korea, often served with a sauce made of mayonnaise, soy sauce, and green serrano chili. It makes a great finger food or drink accompaniment.

In Korea, grilled Jwipo (or Juipo, 쥐포) is a popular fish jerky enjoyed by all ages. Known for its savory and slightly salty flavor, it is a popular snack and a common accompaniment to old-style Korean alcoholic drinks.

This fish jerky snack is unfussy and short to prepare, with the dried fish quickly grilled in butter. The addition of a flavorful dipping sauce, made from soy sauce, mayonnaise, and green chili, elevates the taste and provides a balance of savory and sweet flavors.

What is Jwipo?

Jwipo is a Korean style fish jerky that is made from dried and salted filefish. It is a common snack in Korea and is known for its chewy texture and savory taste.

The process of making Jwipo begins with selecting filefish fillet. The fish is then cleaned and cut into thin slices. These slices are then marinated in a mixture of salt, sugar, and other spices for several hours. After the marination process, the slices are sun-dried for several days until they become chewy and have a briny, savory flavor.

Jwipo is readily available at many Korean markets and online shops. It’s a common gift for special events and a favored snack for outdoor activities like hiking and camping.

Korean drink accompaniment (Anju)

Anju is a type of old-style Korean side dish that is meant to be served with drinks at bars and taverns.

Typical Korean anju dishes are:

• Scallion Pancakes with Seafood (Pajeon)
• Korean Fried Chicken (Chimaek)
• Bossam (Korean Pork Belly Wraps)

In addition to being a snack and ingredient in dishes, Jwipo is also commonly enjoyed as an accompaniment to alcoholic drinks, such as soju, makgeolli, or beer.

The combination of Jwipo and alcoholic drinks is considered to be a classic and much-loved pairing. Its savory flavor and chewy texture make it a popular choice for those looking to enhance their drinking experience.

The use of Jwipo in Korean cuisine

Jwipo is a versatile snack that can be enjoyed on its own or used in dishes like “Jwipo-bokkeum,” a stir-fried dish made with gochujang, similar to Korean shredded dried squid or dried anchovy side dishes.

Ingredients for making fish jerky Korean style snack

• Dried filefish: Choose large and slightly thick pieces of Jwipo, rather than small ones.
• Butter: It adds buttery flavor to the fish jerky
• Soy sauce
• Mayonnaise
• Chili: Although spicier green chilies such as Serrano or Jalapeno chilies are great, milder chilies are a good alternative if you want less heat.

Korean Dried Filefish

Jwipo is a old-style staple Korean street food that is made of dry pressed filefish fillet jerky.

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How the dish comes together

Step 1. Pan-grill dried fish in butter

Heat butter in a skillet over medium heat. Add dried filefish and gently press down with a spatula. Grill until brown spots form here and there on the bottom side with a slight charred edge.

Turn the Jwipo over and continue roasting in butter while occasionally pressing down with a spatula. Cook until your desired doneness.

Step 2. Cut into strips

Allow the fish jerky to cool slightly. Using a pair of scissors, cut it into thin, bite-sized strips.

Step 3. Make dipping sauce

To make the dipping sauce, combine soy sauce and mayonnaise in a small, shallow serving dish. Sprinkle chopped chili on top. Do not mix the sauce.

Serve with cold drinks

To serve, dip the fish jerky into the dipping sauce and scoop up the pieces of chili, then enjoy with a cold drink, whether alcoholic or non-alcoholic.

• Yield: 4
• Prep: 2 minutes
• Cook: 5 minutes
• Total: 7 minutes

Ingredients

• 4 pieces dried filefish (Jwipo)
• 1 tbsp butter, cut in half
• 1 tbsp soy sauce, low sodium preferred
• 3 tbsp mayonnaise
• 1 serrano chili, finely chopped

Method

1. Heat 1/2 tablespoon of butter in a skillet over medium heat. Add dried filefish and gently press down with a spatula. Roast until brown spots form here and there on the bottom side with a slight charred edge.
2. Turn the fish over and continue roasting in butter while occasionally pressing down with a spatula. Cook until your desired doneness. Repeat the rest. Allow the fish jerky to cool slightly. Using a pair of scissors, cut it into bite-sized strips.
3. To make the dipping sauce, combine soy sauce and mayonnaise in a small, shallow serving dish. Sprinkle chopped chili on top. Do not mix the sauce.
4. To serve, dip the fish jerky into the dipping sauce and scoop up the pieces of chili, then enjoy with a cold drink, whether alcoholic or non-alcoholic.