Jwipo is one of Korea's traditional dried fish products, referring to dried fish. It is made using small fish and undergoes a drying process to achieve a distinct flavor and texture.
The selected fish are thoroughly cleaned, removing the internal organs and scales.
The cleaned fish are then subjected to salt curing. This process involves immersing the fish in salt to inhibit microbial growth and remove moisture, enhancing the preservation effect. Typically, the fish are salted for around 1-2 hours.
After the salt curing process, the fish are hung on racks or drying racks to dry. This drying process can take some time, usually in a location with ample sunlight or by using drying machines, until all the moisture is completely removed. This step is crucial in achieving the crispy texture of jwipo.
The dried fish's surface is then heated or grilled over a flame to cook the outer layer, further enhancing its flavor.
Jwipo, as a traditional Korean dried fish, is consumed for its unique taste and texture. It can be enjoyed as a snack or used in various dishes.
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