Moist Sweet and Spicy Jwipo Bokkeum (Stir-Fried Dried Filefish)
A super-simple side dish of tough dried filefish briefly soaked and braised moist in a sweet and spicy seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This super-simple stir-fried dried filefish is made by briefly soaking tough filefish in water to soften it, then braising it in seasoning sauce. Simmer it just until a shallow layer of sauce remains so it keeps its moist texture without turning stiff. Ready easily in under 20 minutes, it is perfect for lunch boxes or everyday side dishes.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried filefish fillet (jwipo)4-5 sheets, 150 g
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Soy sauce2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
- Sugar0.5 tbsp
- Water2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- It was so hard that I soaked it in water for only about 2 minutes.
- It is a bit different from regular dried filefish; it is called shredded lean filefish fillets. It should be equivalent to about 4-5 palm-sized sheets of regular dried filefish.
Steps
It was so hard that I soaked it in water for only about 2 minutes.
Dried shredded squid or dried filefish softens the moment it touches water, so you must not soak it for long. It will become mushy.
Cut the soaked dried filefish into bite-sized pieces and drain the moisture.
Add all of the above seasonings except toasted sesame oil and toasted sesame seeds and bring to a boil.
Once it begins to bubble...
Add the dried filefish and stir-fry.
Once simmered down until a little liquid remains, it is done.
If you simmer it until completely dry, it loses its moistness.
Finish at the end by sprinkling toasted sesame oil and toasted sesame seeds. Makes 2 small plates.
Ppunwife's tips
- Dried shredded squid or dried filefish softens the moment it touches water, so you must not soak it for long. It will become mushy.
- If you simmer it until completely dry, it loses its moistness.
FAQ
Can I soak the dried filefish in water for a long time?
Dried filefish softens quickly upon touching water, so you should soak it briefly for only about 2 minutes. If left soaking too long, it turns mushy and ruins the texture.
What is the key secret to stir-frying dried filefish moist?
The secret to preserving a moist texture is turning off the heat while a little liquid still remains, without reducing the seasoning completely dry.
What quantity should I use when using regular flat dried filefish sheets?
If using palm-sized regular flat sheets instead of shredded lean filefish, about 4-5 sheets will be suitable.
Can I cook it with a soy sauce base instead of gochujang? AI-generated
Generally, by reducing or leaving out the gochujang and adjusting the ratio of soy sauce and oligosaccharide syrup, you can adapt it into a non-spicy soy sauce dried filefish stir-fry.
