Spicy and Sweet Chewy Dried Filefish Salad
How to Make Dried Filefish Salad: A Side Dish and a Snack
I found some dried filefish (gwipo) in my freezer that my mother bought on a trip a while ago. It’s no wonder it’s still there, as none of us have really eaten it! My mother tends to buy local specialty food items when she travels, and they often go straight to the fridge or freezer. The only downside is that they’re rarely taken out again. My father sometimes complains, asking why she buys food that won’t be eaten. My mother insists they’re for eating and should be left alone! Feeling like I needed to make something with it, I decided to make Gwipo Muchim. I figured I could eat it as a side dish, and my parents could have it as a side dish or a snack. Gwipo Muchim serves as both a side dish and a great accompaniment to drinks. Let me show you how to make Gwipo Muchim right now.
Ingredients
- Dried Filefish (Gwipo) 300g
- 1/2 Onion, thinly sliced
- 1 Green Onion, diagonally sliced
- 1 Korean Chili Pepper, diagonally sliced (optional, for heat)
Seasoning
- 4 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 2 Tbsp Red Pepper Powder (Gochugaru)
- 1 Tbsp Roasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 2 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp Red Pepper Paste (Gochujang)
- 4 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 2 Tbsp Red Pepper Powder (Gochugaru)
- 1 Tbsp Roasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 2 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp Red Pepper Paste (Gochujang)
Cooking Instructions
Step 1
First, thinly slice the onion into approximately 0.3cm thick strips. Slicing it thinly will help the seasoning penetrate better.
Step 2
Next, diagonally slice the green onion into about 0.3cm thick pieces. The sweetness and aroma of the green onion will enhance the dish’s flavor.
Step 3
Diagonally slice the Korean chili pepper into about 0.3cm thick pieces. If you enjoy a spicy kick, be sure to include this. You can adjust the amount to your preferred level of heat.
Step 4
Cut the dried filefish into bite-sized pieces, about 3-4cm in size. If the pieces are large, you can make small slits to help the seasoning absorb more effectively.
Step 5
Place the cut dried filefish in a dry pan (no oil needed) over low heat. Toast it lightly until it becomes slightly browned and fragrant. This step removes any fishy odor and enhances its chewy texture.
Step 6
In a large bowl, combine the soy sauce (4 Tbsp), vinegar (1 Tbsp), sesame oil (1 Tbsp), red pepper powder (2 Tbsp), roasted sesame seeds (1 Tbsp), minced garlic (1 Tbsp), oligodang (2 Tbsp), and red pepper paste (2 Tbsp). Whisk everything together thoroughly until the seasoning paste is smooth and well combined. You can adjust the sweetness and spiciness to your liking.
Step 7
Add the sliced onion, diagonally cut green onion, Korean chili pepper, and the toasted dried filefish to the bowl with the seasoning. Gently mix everything together with your hands or a spoon, ensuring that all ingredients are evenly coated with the delicious sauce. If the filefish pieces are clumped, gently separate them as you mix.
Step 8
Finally, transfer the prepared Gwipo Muchim to your serving dish. Sprinkle a little extra roasted sesame seeds on top for added flavor and visual appeal. Your spicy, sweet, and chewy dried filefish salad is now ready to be enjoyed! It’s delicious served immediately or chilled from the refrigerator.
