Spicy and Sweet Stir-Fried Dried Filefish (Gwipo Bokkeum) – The Ultimate Rice Thief!
Delicious Side Dish for Rice: How to Make Gwipo Bokkeum
Hello everyone! I’m Ryu-i, a food influencer on Naver. While dried filefish (gwipo) is delicious on its own as a snack or appetizer, stir-frying it with a gochujang-based sauce transforms it into an unbeatable side dish that perfectly complements your rice. And as a little secret, it’s also a fantastic pairing with drinks! Let’s make this incredibly flavorful gwipo bokkeum that’s simple yet satisfying.
Main Ingredients- 200g dried filefish (cut into bite-sized pieces)
- A little chopped green onion
- A little toasted sesame seeds
Seasoning Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1.5 Tbsp cooking wine (mirin)
- 3 Tbsp corn syrup (or oligodang)
- 0.5 Tbsp plum extract
- 1 Tbsp minced garlic
- 3 Tbsp water
- 2 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1.5 Tbsp cooking wine (mirin)
- 3 Tbsp corn syrup (or oligodang)
- 0.5 Tbsp plum extract
- 1 Tbsp minced garlic
- 3 Tbsp water
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, heat a dry pan over low heat. Add the dried filefish and toast it gently, flipping it back and forth until it becomes slightly crispy and pliable. This step enhances the flavor and prevents it from breaking apart during stir-frying.
Step 2
Once toasted, cut the dried filefish into bite-sized pieces (about 2-3 cm). Then, spread them out on a sieve or rack to cool down slightly. This prevents the pieces from sticking together when you add the sauce.
Step 3
In a bowl, combine all the seasoning ingredients except for the sesame oil: gochujang, gochugaru, soy sauce, cooking wine, corn syrup, plum extract, minced garlic, and water. Mix thoroughly until you have a smooth, well-combined sauce.
Step 4
Pour the prepared sauce into a heated pan. Bring it to a gentle simmer over medium-low heat. Once the sauce is bubbling, add the cooled dried filefish pieces and stir to coat them evenly with the sauce.
Step 5
Continue to stir-fry over medium-low heat for about 2-3 minutes, tossing quickly to ensure the fish is coated evenly with the sauce. Be careful not to overcook, as this can make the filefish tough. The goal is to let the sauce thicken slightly and glaze the fish.
Step 6
Turn off the heat. Drizzle the sesame oil around the edges of the pan and give it a quick toss. This adds a wonderful aroma. Finally, garnish with chopped green onions and toasted sesame seeds for a beautiful and delicious finish. Enjoy your homemade Gwipo Bokkeum!
