Korean Sweet Spicy Stir-fried Filefish Jerky
Jjipo-bokkeum is a Korean side dish made from flat dried filefish jerky cut into pieces, lightly pan-fried, then coated in a sweet-spicy glaze of gochujang, oligosaccharide syrup, and soy sauce. Each chew releases the jerky's concentrated salty umami, softened by the syrupy glaze that gives the surface a glossy sheen. The dish stores well at room temperature for days without losing flavor. It is a versatile banchan that works as a rice side, an afternoon snack, or a drinking companion.
Adjust Servings
Instructions
- 1
Cut filefish jerky into bite-size pieces.
- 2
Lightly stir-fry jerky in oil over low heat for 1 minute.
- 3
Add gochujang, soy sauce, syrup, and sugar, then toss quickly.
- 4
Cook 1 minute more until evenly glazed.
- 5
Turn off heat and finish with sesame seeds.
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