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Seasoned Korean Fish Jerky (Jwipo Jorim)

Delicious Korean side dish, seasoned Korean fish jerky (Jwipo Jorim) recipe!

Seasoned Korean Fish Jerky (Jwipo Jorim) | MyKoreanKitchen.com

About 7-8 months ago  I received a care package from my mum in Korea. It included some new clothing, loads of popular Korean cosmetic samples and there were several packs of seasoned dried filefish (Jwipo, 쥐포). Oh! This is out of blue I thought.

Why on earth did my mum sent me these jwipo? By the look of it, it would have costed her at least US$100! Yes, it was a lot of them and they are quite expensive snacks nowadays!

While I had enjoyed this delicious snack, I still had a lot to go through. So I thought, why not make my favourite childhood side dish (banchan, 반찬) with it?

This side dish is called Jwipo Jorim (쥐포 조림 – Seasoned Korean Filefish Jerky). Its sweet and savoury flavour is so addictive and very moreish. If some kids bring this side dish in their lunch box, he/she became a star during the lunch hour. Yeah! It’s such a popular side dish among kids (young or old). 🙂

Seasoned Korean Fish Jerky - Sweet and Savoury

The ingredients below list two different versions of Jwipo Jorim so you get to enjoy this twice as much. 😉 My preference is of course the ‘sweet and spicy’ version.

Seasoned Korean Fish Jerky - Sweet and Spicy

I know this might be a bit strange dish to try out for some of you, but it really brightens your lunchbox. I hope you get to try it someday.

P.S. If you like this recipe, you might also like to try my spicy dried squid recipe.

Serves: 4 to 5 people per each version below

Ingredients for Korean Fish Jerky

-Sweet and Spicy version

  •  50g Dried filefish (4-5 small sheets)
  • 1 Tbsp  Cooking oil
  • Some sesame seeds
  • Seasoning:-
    • 1/2 Tbsp Gochujang (Korean chili paste)
    • 1 Tbsp Mayonnaise
    • 1/2 Tbsp Honey
    • 1 tsp Brown sugar
    • 1 tsp Soy sauce
    • 1 tsp rice wine
    • 1 tsp Minced garlic
    • 1 Tbsp Sesame oil

 -Sweet and Savoury version

  • 50g Dried filefish (4-5 small sheets)
  • 1 Tbsp  Cooking oil
  • Some sesame seeds
  • Seasoning:-
    • 1 Tbsp  Soy sauce
    • 1/2 Tbsp Honey
    • 1 tsp Brown sugar
    • 1 tsp Rice wine
    • 1 tsp Minced garlic
    • 1 Tbsp Sesame oil

* 1 Tbsp = 15 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Korean Fish Jerky Side Dish

1.Cut the fish jerky into bite size pieces with a pair of scissors.

Step 1.Cut the fish jerky into bite size pieces with a pair of scissors

2. Combine all the seasoning sauce ingredients in a bowl and mix them well.

Step 2.Making the seasoning sauce

3. Place a wok on a stove and heat it up for a few seconds. Add the cooking oil and spread it.

4. Add the fish jerky into the wok and roast and stir it until it crisps, for 2-3 mins. Once done, take the fish jerky out onto a plate of kitchen paper to absorb the excess oil.

Step 4. Roast fish jerky and remove excess oil

5.Pour the seasoning sauce into the wok and simmer it for 1-2 mins. Add the fish jerky into the wok. Quickly mix them and remove the wok from the heat.

Step 5. Simmer the sauce with fish jerky - sweet & savouryStep 5. Simmer the sauce with fish jerky - sweet & spicy

6.Serve it on a plate. Finish up by sprinkling some sesame seeds on top.

Seasoned Korean Fish Jerky - Sweet and Savoury

Seasoned Korean Fish Jerky - Sweet and Spicy

Note

  • It can be stored in the fridge for later consumption, maybe up to a week. (Though, it will be gone within a day in my house. :))
  • It does not require reheating. (It’s fine to be served and consumed cold.)


Seasoned Korean Fish Jerky (Jwipo Jorim)

How to make Korean fish jerky side dish
5 from 1 vote
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 to 5
Calories: 147kcal
Author: Sue | My Korean Kitchen

Ingredients

-Sweet and Spicy version-

Seasoning:-

-Sweet and Savoury version-

Seasoning:-

Instructions

  • Cut the fish jerky into bite size pieces with a pair of scissors.
  • Combine all the seasoning sauce ingredients in a bowl and mix them well.
  • Place a wok on a stove and heat it up for a few seconds. Add the cooking oil and spread it.
  • Add the fish jerky into the wok and roast and stir it until it crisps, for 2-3 mins. Once done, take the fish jerky out onto a plate of kitchen paper to absorb the excess oil.
  • Pour the seasoning sauce into the wok and simmer it for 1-2 mins. Add the fish jerky into the wok. Quickly mix them and remove the wok from the heat.
  • Serve it on a plate. Finish up by sprinkling some sesame seeds on top.

Nutrition

Calories: 147kcal | Carbohydrates: 3g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 578mg | Sugar: 3g | Vitamin C: 0.6mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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16 thoughts on “Seasoned Korean Fish Jerky (Jwipo Jorim)”

  1. Hi Sue,

    I have never seen your blog before and I was doing some research on Korean foods. I make Korean Squid Jerky banchan all the time and then i found your fish jerky recipe and it looks amazing! I am totally going to add this recipe to my favorite banchans! Thanks for sharing!

  2. Aw that Korean care package line made me smile! WHen I first moved to London, my mum used to send me these care packages all the time! I used to scold her for wasting money, and for making me trudge through the thick snow to get to the post office to collect them (because they were too ridiculously large for the postbox). But deep down inside, it always made me happy to receive these from her. You’ve definitely done well with your care package 😉 The fish jerky looks delicious! We enjoy all sorts of dried fish products in Singapore too, but I’ve never tried the Korean version before. Definitely on my list! x

    • You just reminded me how ridiculously large my box was too! I wish I have them more often. 🙂 Though EMS shipping is too costly to Australia from Korea. Anyway, I should try Singapore version of fish jerky too. It sounds interesting!

  3. Hi there! Just wanted to stop in to wish you a happy holiday (I know it is not until next week 🙂 ). Also, since this is holiday related, what is the significance of rice cake soup on New Year’s day and are there any other food related holiday customs that we may be unfamiliar with.

    Thank you so much!

    andra

      • I apologize for my confusing post 🙁

        I had wanted to wish you a happy holiday and then also, since my mind is on the pending holidays, inquire about the holiday traditions in Korea (specifically the soup). My wish for you was not related to your post but I did not know how/where to send my wishes so I just posted it under your blog post. I was not sure if you would be going away so I wanted to get it in prior to that LOL.

        Anyway, have a good one and I will read your link!

        Best wishes,

        andra

        • Thanks Andra! I wish you a Merry Christmas and a great holiday. 🙂 Enjoy reading the links too. While they are a bit dated, you might get some basic idea. I’m planning to do an update post on the New Year’s Day food.

  4. I am a huge fan of Chinese pork jerky (the one which is sweet and… hot of course!) and when I had a Chinese-American friend living here (she left alas…) she would bring me some regularly from a Chinatown shop in the US. Fish jerky sounds naturally like something I would go crazy for too. Especially in your sweet and hot seasoning. I hope I’ll find fish jerky one day and be able to taste it with your seasoning.

    • I should check out Chinese pork jerky! It sounds so good. hehe.. I really hope you find the fish jerky one day so you get to try this seasoning. It’s so yummy! =)

  5. I love 쥐포. It was my favorite 도시락 반찬 in my childhood. I prefer the sweet spicy version over soy sauce version as well. I haven’t had it for a while and I think it is about the time to make some for myself. Thanks, Sue!

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