Seasoned Filefish Bokkeum cooking video
This video is embedded directly by the original Aeri's Kitchen recipe page.
Official cooking video · Aeri's Kitchen · YOUTUBESpicy-Sweet Korean Dried Filefish Stir-Fry (Jwipo-bokkeum), 4 Sides
A Korean banchan made by lightly toasting store-bought dried filefish and coating it with a sweet and spicy gochujang sauce. It differs from anchovy or dried pollock sides.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Check the package and ingredient label of 170 g dried filefish, then cut into bite-size pieces. Check fish, soy and wheat ingredients on your product.
- 02
Briefly rinse the filefish in cold water and drain thoroughly. Follow any separate instructions on the package.
- 03
Mix gochujang, corn syrup, onion, water, sugar and soy sauce for the sauce. Set chili flakes and garlic aside.
- 04
Toast filefish in a heated pan over medium heat, stirring until the edges are lightly golden and moisture reduces; do not scorch.
- 05
Push filefish aside. Add oil, chili flakes and minced garlic; bloom briefly over low heat, without burning the chili.
- 06
Add the prepared sauce and stir-fry until hot, glossy and evenly coated. Lower heat if the sweet sauce starts scorching.
- 07
Turn off heat and add sesame seeds. Check for hard pieces or bones before serving. Refrigerate leftovers promptly within 2 hours.
Helpful source links
Before you cook
Read labels for fish, soy, wheat and sesame. The sweet sauce burns easily; cook over controlled heat and refrigerate leftovers within 2 hours.
Allergens: fish / 생선 / 魚類, soybeans (gochujang, soy sauce, product-dependent) / 대두 / 大豆, wheat (check packaged seasonings and dried fish) / 밀 / 小麦, sesame / 참깨 / ごま
Image & source credits
These illustrations stand in for food photos.
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