| Jwipo | |
 Jwipo (two objects on the left) and grilled squid (right) | |
| Korean name | |
|---|---|
| Hangul | 쥐포 |
| Hanja | 쥐脯 |
| RR | jwipo |
| MR | chwip'o |
Jwipo (Korean: 쥐포) is a traditional Korean pressed fish jerky sold as a street snack. Made from thefilefish (in Korean,jwichi[1]), it is seasoned, flattened, and dried.Jwichi meat has a subtle sweet flavor, butjwipo's sweetness comes from added sugar. It is traditionally served hot, heated on a burner until it curls.
Jwipo is made from various species of filefish, such asThamnaconus modestus orStephanolepis 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. Thejwipo can be shaped free-form, or with the help of templates. After being shaped, thejwipo is dried at low temperatures.[2]
Jwipo can be roasted or grilled, or eaten uncooked.Gochujang or mayonnaise can be used as a dip.
Jwipo can become an ingredient inbanchan such asjwipojorim:jwipo braised in a gochujang-based sauce.
