Delicious Stir-Fried Dried Filefish Strips (Gwipochae Bokkeum)
A Savory and Sweet Gwipochae Bokkeum Recipe Loved by All Ages
Discover how to make a delightful gwipochae bokkeum (stir-fried dried filefish strips), a perfect side dish for your rice, using fresh gwipochae bought from the market. While dried seafood can be pricey, making it into a side dish like this provides a satisfying meal, and both kids and adults enjoy it immensely, making it a frequent purchase. Gwipochae is much more enjoyable when stir-fried rather than eaten raw, becoming softer and more flavorful. Although concerns about expiration dates or storage might arise, choosing fresh ingredients and cooking them properly ensures a safe and delicious dish. Let me guide you through the simple and delicious process of making gwipochae bokkeum. Create a wonderful side dish with simple ingredients and an easy cooking process!
Main Ingredients- 100g dried filefish strips (cut into bite-sized pieces)
Cooking Instructions
Step 1
First, prepare the dried filefish strips. To make them easier for children to eat, cut them into manageable, bite-sized pieces. Cutting them into 2-3cm lengths, not too long or thick, is ideal.
Step 2
Heat 2-3 tablespoons of grapeseed oil in a pan over medium-low heat. Add the pre-cut dried filefish strips (100g) and begin to stir-fry.
Step 3
As the gwipochae stir-fries, add 1 tablespoon of soy sauce around the edges of the pan. Let the soy sauce heat up slightly and then quickly mix it into the gwipochae to ensure it’s evenly coated.
Step 4
Heat control is key! Start stir-frying over medium heat, but reduce the heat to low after adding the soy sauce to prevent burning. Keep stirring continuously to prevent the gwipochae from sticking to the pan.
Step 5
If you stir-fry gwipochae for too long, it can become tough and lose its appealing shape by shrinking. Stir-fry it briefly to bring out its umami, then add 1 tablespoon of corn syrup and stir-fry for just a little longer until it develops a glossy sheen. The corn syrup will coat the gwipochae, making it tender and adding a subtle sweetness.
Step 6
While many recipes use sugar, using sugar can often make gwipochae harden quickly. For this reason, I prefer using corn syrup instead of sugar, which results in a softer and more moist gwipochae. Feel free to adjust this based on your preference.
Step 7
Finally, sprinkle a pinch of toasted sesame seeds for a tempting appearance and nutty aroma. Your simple yet delicious gwipochae bokkeum is ready! This stir-fried gwipochae makes for a wonderfully satisfying meal when served with warm rice. It’s a fantastic side dish for kids’ snacks or as a light accompaniment to drinks. Give this recipe a try!
