Seasoned Korean Fish Jerky~ Jwipo Jorim 쥐포조림

I found a box of one week expired Jwipo-che (Shredded Korean Fish Jerky) that we received as a gift. The Jwipo still good and it is wasted to throw it away, I googled and found out that I can make it as Jwipo Jorim and it can last for some time after that by storing in fridge. Jwipo Jorim not only great as snack for drinking (beer, soju...) it is also one the Korean kids' favourite banchan for their lunchbox that they bring to school in old days - according to him. For those who do not know Jwipo 쥐포, it is a traditional Korean snack known as pressed fish jerky, made from boneless dried filefish. It is selling in several form - large square piece in A4 paper size, thinly cut into stick, shredded in irregular size, oval size etc. The Jwipo I have is shredded and size similar to medium size anchovies.

How to eat? Korean like to lightly grill it over the fire from stove or heat it over a pan, can eat just as it is after grilled or dip it with gochujang or mayonnaise as dipping sauce. As it is rare to be find in Malaysia's Korean mart, husband will buy Jwipo back whenever he / we go back to Korea. He loves to grill the jwipo on the gas stove fire and make it curl with slight burn smell, cut into several bite size before eat. Another way of cooking Jwipo is Jwipo-jeon 쥐포전~ one of the deep fried side dish that my mother in law will make for the ancestor prayer.

Ingredients:

150g Jwipo / dried filefish

To make seasoning Sauce: 

2 Tbsp Gochujang

2 Tbsp Mayonnaise

1 Tbsp Honey

1 Tbsp Brown sugar

1 Tbsp Soy sauce

1 Tbsp Rice wine

1 Tbsp Sesame oil

Some sesame seeds (for garnish later)

How to cook:

Step 1.

Place the jwipo evenly on a grilling net, on small fire, slightly grill the Jwipo over the stove to bring out the flavour, also can make it crispy. 

After grilled, there are some lightly burn at the edge at the Jwipo; it is very tasty to eat now even without the seasoning.

Step 2. 
In the pan, put in all the seasoning ingredients to cook it.

On low fire, simmer it for 1-2 mins until all melt and mixed well. Gentle stir during the cooking process to prevent burn.

Step 3. 
Add in the grilled Jwipo, quick stir for about a minute until jwipo mix well with the seasoning sauce, remove it from the pan immediately after done.

Beware not to overcook otherwise it will become harden because there are sugar inside. Store it in an airtight container after it is cold down. Remember to keep in fridge for later consumption. It doesn't need required to reheat before eat.

Korean Fried Tofu Pocket (stuffed with Rice)~ Yubu Chobap 유부 초밥

One of the Korean style breakfast that I often made at my 5am kitchen for hubby who needs to travel his workplace at other state at dawn. Yubu 유부 is fried tofu pocket, chobab 초밥 is sushi (stuffed rice). Yeah, it is Japanese styled Korean food, also one of the popular picnic food for Koreans beside Kimbap! It is easy to made since the Yobochobap pack contains the ready to use ingredients ~ vinegar for the sushi rice, veggie bits & seasoned fried tofu. I just need to cook rice and follow the steps to made the Yubu-chobap. Sometimes I will add in extra veggie depending on what I have in my fridge. Yobo-chobap pack is selling in Korean marts in KL. Normally there are 2 sizes available: 14 pcs (160g) and 28pcs(320g). It is required store in fridge or some Korean mart will freeze it to maintain it's freshness. 

Ingredients

1 Pack of Korean Fried Tofu Pockets (14pcs)

1 Cup of Rice

¼ cup of Chopped Onion

¼ cup of Chopped Carrot

¼ cup of chopped Zuchinni

½ cup of Chopped Brocolli

Cooking oil

How to cook:

Step 1

Cook 1 cup of rice, here I add in some chopped broccoli to cook together with rice. You can blanch the broccoli for about 1-2 minute, drain and set aside for later use. Meawhile, on a heated pan, add in 1 teaspoon of oil, stir fried the chopped onion, carrot and zucchini for about 3-5 mins until it is cook, set aside. Alternately, you can also dump everything into the rice cooker when you cook rice if you are lazy. 

Step 2
Once the rice is cook, pour in the stir fried veggies, the vinegar pack & dried ingredients into the rice cooker pot, mixed well and set aside, let it cool down a little before stuffed it to the fried tofu packets.

Step 3

Heat up the fried tofu pockets (with the wrapping unopen) in a bowl of hot water. Cut the edge of the tofu pocket packing, drain out the liquid inside. Gently press on the packaging to remove excess liquid from the fried tofu pocket. Remove the fried tofu pockets from the packing and set aside.

Step 4
Scoop one spoon of rice into palm, first make the rice into into sushi rice shape. Gently open up the fried tofu pocket then stuff the rice into the fried tofu pockets. Fill up more rice into the fried tofu pocket to make it full if necessary. Beware not to overstuff the tofu pocket as it might rip. Stuffed the fried tofu pocket until it looks like picture below then it is done.

Repeat step 5 until all tofu pockets are filled. Yobo-chobap goes really well with Omuk dwenjang-guk (will share the recipe later by put a link here in future).