Jwipo
Traditional Korean fish jerky
Jwipo (Korean: 쥐포) is a traditional Korean pressed fish jerky sold as a street snack. Made from the filefish (in Korean, jwichi), it is seasoned, flattened, and dried. Jwichi meat has a subtle sweet flavor, but jwipo's sweetness comes from added sugar. It is traditionally served hot, heated on a burner until it curls.
01Making process
Jwipo is made from various species of filefish, such as Thamnaconus modestus or Stephanolepis cirrhifer. First the fish is skinned and filleted, and after washing, the fillets are seasoned, by soaking in a sugar and seasoning solution, or by mixing or tumbling the fillets together with the seasoning. Then they are shaped and arranged on a drying rack. The jwipo can be shaped free-form, or with the help of templates. After being shaped, the jwipo is dried at low temperatures.
02Consumption
Sources and credits
This article is adapted from the Wikipedia article “Jwipo”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Korean snack-Gwipo and ojingeo gui-01.jpg by Ian Armstrong, CC BY-SA 2.0
Fathomly is not affiliated with or endorsed by the Wikimedia Foundation. Spotted a problem? Tell us.
