Pan-Toasted Spicy-Sweet Baengeopo (Dried Tiny-Fish Sheets, 3 Side Servings)

Check the package for fish species, date and allergens. Discard sheets with an unusual odor or damp spoilage; cut each into 2–4 pieces with clean scissors.

Stir together 1 tbsp gochujang, 1 tbsp honey, 1 tbsp water and 1/2 tbsp sesame oil to make a spreadable glaze.

Spread 1 tsp oil thinly over a skillet and warm it on low heat. Lay the sheets flat and toast briefly on both sides.

Remove as soon as the sheets firm up and the edges turn crisp. They scorch quickly, so watch continuously and keep the heat low.

Turn off the burner and stir the glaze in the residual warmth for roughly 10–20 seconds; do not let the sugar scorch.

Brush a thin layer of glaze over the toasted sheets and sprinkle on sesame. Too much sauce will soften the crisp surface.

Let cool slightly and serve as a side dish. Refrigerate leftovers covered within 2 hours at 4°C or below and reheat thoroughly before eating.