Chewy and Sweet Stir-Fried Dried Filefish (Gwipo Bokkeum)
Delicious Gwipo Bokkeum Made from Dried Filefish, a Classic Snack
Dried filefish, or ‘Gwipo’, is a savory and chewy treat often enjoyed as a snack in Korea. This recipe transforms it into a delicious stir-fry with a sweet and spicy glaze, perfect as a side dish for rice or a delightful accompaniment to drinks. Gwipo is made from dried ‘Maljwichi’ fish, known for its subtle flavor that intensifies with chewing. Let’s make this easy and quick Gwipo Bokkeum!
Main Ingredients
- 10 sheets of dried filefish (Gwipo) (adjust quantity based on size)
1st Seasoning Ingredients
- 1 Tbsp cooking oil
- 1 Tbsp chili powder (gochugaru) (adjust to taste)
- 1 Tbsp chili paste (gochujang)
- 1 Tbsp mirin (rice wine for cooking)
- 1 Tbsp soy sauce
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp minced garlic
2nd Seasoning Ingredients (Finishing)
- 1 Tbsp oligosaccharide (for shine and extra sweetness)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for nutty flavor and texture)
- 1 Tbsp cooking oil
- 1 Tbsp chili powder (gochugaru) (adjust to taste)
- 1 Tbsp chili paste (gochujang)
- 1 Tbsp mirin (rice wine for cooking)
- 1 Tbsp soy sauce
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp minced garlic
2nd Seasoning Ingredients (Finishing)
- 1 Tbsp oligosaccharide (for shine and extra sweetness)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for nutty flavor and texture)
Cooking Instructions
Step 1
Adjust the amount of dried filefish according to its size. If you have large, thick sheets, 5 sheets might be enough. For standard palm-sized sheets, 10 sheets are a good starting point. Feel free to adjust based on your preference.
Step 2
Heat a dry pan over medium-low heat (no oil needed initially). Lightly toast the dried filefish sheets on both sides until they become slightly fragrant and develop a subtle crispness. This step enhances the fish’s flavor and chewy texture. Be careful not to burn them.
Step 3
Once lightly toasted, remove the dried filefish from the pan and let it cool slightly. Once it’s cool enough to handle, cut it into bite-sized pieces. Cutting it into manageable pieces ensures the sauce coats evenly and makes it easier to eat.
Step 4
In the same pan, add all the ingredients for the 1st seasoning. Stir well and bring to a gentle simmer over low heat. Allow the sauce to bubble and thicken slightly, ensuring all the spices and seasonings meld together. Cooking over low heat prevents the sauce from burning.
Step 5
When the sauce is simmering, add the cut dried filefish pieces to the pan. Stir continuously to coat the filefish evenly with the sauce. Sauté for a few minutes until the sauce thickens and clings to the filefish, ensuring it doesn’t become too mushy.
Step 6
Once the sauce has thickened and coated the filefish nicely, add the ingredients for the 2nd seasoning: oligosaccharide and sesame oil. Stir briefly to combine. The oligosaccharide adds a glossy sheen and a touch of sweetness, while the sesame oil adds a rich aroma. Sprinkle with sesame seeds for added flavor and texture. Turn off the heat.
Step 7
[Related Recipe] For another delicious Korean side dish, check out this Stir-Fried Anchovies recipe! @6946853 