Chewy Gochujang Stir-Fried Dried Filefish (Gwipo): The Ultimate Side Dish!
Gochujang Stir-Fried Dried Filefish Recipe
Hello everyone! Sustaining energy starts with a hearty meal. When we say ‘Gwipo’ (dried filefish), most people think of dried filefish strips. Interestingly, Koreans only started enjoying Gwipo in the late 1960s. It was originally made for export to Japan but ended up becoming popular domestically, evolving into a beloved snack and an excellent side dish for rice. Filefish is a round fish, slightly larger than a palm, with soft bones, making it enjoyable to eat bone-in. It’s low in fat, high in protein, and rich in unsaturated fatty acids, niacin, and B vitamins, which are good for preventing adult diseases. So, it’s a win-win for both taste and health! Today, let’s make a fantastic ‘Gochujang Stir-Fried Dried Filefish’ using this delicious ingredient. The chewy texture combined with the sweet and spicy sauce will have you finishing a bowl of rice in no time!
Ingredients- 2 large pieces of thick dried filefish (Gwipo)
- 1 Tbsp canola oil
- 1 Tbsp soy sauce (jin-ganjang)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 1 Tbsp cheongju (rice wine/mirin)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, select dried filefish that is moderately thick rather than paper-thin for the best chewy texture. For this recipe, we’re using two large, thick pieces of dried filefish.
Step 2
To preserve the delicious umami flavor, soak the dried filefish in cold water for just about 3 minutes to soften it slightly. Soaking for too long can diminish the chewy texture characteristic of Gwipo, so be mindful of the time.
Step 3
After soaking, gently pat the dried filefish dry with paper towels. Then, cut it into bite-sized pieces. First, cut it lengthwise with scissors, and then cut into square shapes. This helps the sauce to coat evenly.
Step 4
Now, let’s make the flavorful sauce. In a bowl, combine 1 Tbsp soy sauce, 1/2 Tbsp gochujang, 1 Tbsp oligosaccharide, 1 Tbsp minced garlic, and 1 Tbsp cheongju. Mix them well. (Note: This sauce quantity is for 2 pieces of dried filefish.)
Step 5
Heat 1 Tbsp of canola oil in a pan over medium-low heat. Add the prepared dried filefish and stir-fry gently until it’s lightly golden brown. Be careful not to burn it.
Step 6
Remove the stir-fried dried filefish to a separate plate. Pour the prepared sauce into the same pan and bring it to a simmer over low heat. Once the sauce is bubbling, reduce the heat to very low. Return the dried filefish to the pan and toss to coat evenly with the sauce. (If the sauce becomes too thick, you can add a little water.)
Step 7
Here’s the most crucial tip! If you stir-fry the dried filefish with the sauce over high heat, it will become tough and hard. Make sure to toss and coat the dried filefish with the sauce only after turning off the heat or on very low heat. This preserves its chewy texture. Gently toss the pieces so they are evenly coated with the sauce.
Step 8
Finally, drizzle in 1/2 Tbsp of sesame oil for a nutty aroma.
Step 9
Optionally, sprinkle 1/2 Tbsp of toasted sesame seeds on top for presentation and added flavor. Your chewy Gochujang Stir-Fried Dried Filefish is now ready! Enjoy it with a warm bowl of rice.
