Baengeopo Gui (Seasoned Grilled Dried Whitebait Sheet) with Olive Oil
A super simple side dish or bar snack made by brushing dried whitebait sheets with olive oil and grilling them lightly over a wire rack until savory.
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 is a simple dish where dried whitebait sheets are brushed evenly with olive oil and lightly grilled over an open flame using a wire rack. Even without extra seasoning, its unique clean, savory flavor shines through, making it wonderful as a beer snack or everyday side dish.
- Servings
- about 1–2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Grilled dried whitebait sheets
- Dried whitebait sheets (baengeopo)
- Olive oil
Sauce
- Mayonnaise
- Gochujang (Korean red chili paste)
Fried dried whitebait sheets
- Dried whitebait sheets (baengeopo)1 sheets
- Oil
- Sugar1/2 tbsp
- Salt1/2 tsp
- As soon as you receive dried whitebait sheets, keep out only what you plan to eat right away, seal the rest in a plastic bag, and store them in the freezer. Once exposed to air, they quickly turn yellow. Do not leave them at room temperature; be sure to freeze them (do not keep them in the refrigerator). Since they are dried, storing them in the freezer keeps them in great shape for several months.
Steps
Try grilling dried whitebait sheets without any seasoning.
This is a method Ain shared with me, and it is incredibly simple and delicious.
Brush the dried whitebait sheets evenly on both sides with olive oil.
Place them inside a wire grill rack and lightly toast both sides over the stovetop flame.
That is all there is to it.
This is the dipping sauce often served with grilled dried squid as a beer snack:
mix mayonnaise and gochujang at a 4:1 ratio.
It is also wonderful for dipping the dried whitebait sheets.
Fried dried whitebait sheets
Cut the dried whitebait sheets into bite-sized pieces.
Fry them in oil that is not too hot;
as soon as you add the dried whitebait sheets, they will start bubbling vigorously. Once they turn lightly golden and the bubbling sound subsides, take them out immediately. Because dried whitebait sheets are thin, they burn very quickly if left too long in the oil.
You must take them out within 10 seconds.
Drain the excess oil on paper towels, and once cooled...
Place the fried whitebait sheets, sugar, and salt into a plastic bag, tie it closed, and shake well.
I used 1/2 tbsp sugar and 1/2 tsp salt for 1 sheet of dried whitebait.
Ppunwife's tips
- Because dried whitebait sheets are thin, they burn very quickly if left too long in the oil. You must take them out within 10 seconds.
- If you season them slightly salty with salt, they make a great side dish for rice; if you coat them sweet with just sugar, you can enjoy them as a bar snack.
FAQ
What sauce pairs well with baengeopo gui?
Dipping them in a sauce made by mixing mayonnaise and gochujang in a 4 to 1 ratio pairs wonderfully with beer.
How should leftover dried whitebait sheets be stored?
Because they can discolor when exposed to air, seal them tightly in a plastic bag and store them in the freezer rather than at room temperature or in the refrigerator.
How can I fry dried whitebait sheets without burning them?
Dried whitebait sheets are very thin and burn quickly, so fry them in oil that is not too hot and take them out within 10 seconds as soon as the bubbling sound subsides.
