Baengeopo Gui (Seasoned Grilled Dried Whitebait Sheet)
A 20-minute side dish of dried whitebait sheets brushed with a sweet and spicy gochujang seasoning and grilled until golden.
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 side dish is made by lightly pre-grilling calcium-rich dried whitebait sheets, brushing them with a spicy seasoning sauce, and grilling them again. Stacking two sheets together when brushing keeps the sauce from leaking through and allows it to soak in nicely. With its simple cooking process, it is great for lunchboxes or entertaining guests.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried whitebait sheets (baengeopo)2 sheets
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Fine gochugaru (Korean chili flakes)1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1/2 tbsp
- Choose dried whitebait sheets that look clean and have no rancid smell.
- Dust off any loose particles and pick out any impurities.
Steps
1. Choose dried whitebait sheets that look clean and have no rancid smell.
To prepare them, just dust off any loose particles and pick out any impurities.
2. Pre-grill the sheets; I grilled them over a wire grill rack.
Do not hold the rack too close to the flame; hold it high and move it back and forth so they toast evenly all over.
In a frying pan, you can toast them on both sides over lower-than-medium heat.
3. Mix all the seasoning ingredients according to the measured amounts.
This seasoning is not salty, so if you prefer it saltier, slightly increase the amount of regular soy sauce or gochujang.
4. Stack 2 dried whitebait sheets together and brush the seasoning thoroughly on both the front and back.
Because the texture of dried whitebait sheets is loose and porous, the seasoning tends to seep right through.
Place the two stacked, seasoned dried whitebait sheets on a wire grill rack, hold it high above the heat, and grill just until the seasoning is lightly cooked.
You can also cook them on both sides in a frying pan.
In an oven, bake at 160°C for around 5 minutes.
Cut into bite-sized pieces, and it is done.
Ppunwife's tips
- When serving to guests, neatly topping it with pine nut powder makes the baengeopo gui look even nicer.
FAQ
Can I grill it in a frying pan or oven instead of using a wire grill rack?
In a frying pan, cook both sides over medium-low heat. If using an oven, bake at 160°C for around 5 minutes.
Why do you stack two dried whitebait sheets together when applying the seasoning?
Dried whitebait sheets have a loose texture, so seasoning easily seeps through the gaps; stacking two sheets together before brushing both sides prevents this.
How can I make the seasoning saltier?
The base seasoning is quite mild, so if you prefer a saltier flavor, adjust it to your taste by slightly increasing the amount of regular soy sauce or gochujang.
