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[Jujeonburi Market] Korean Jwipo (Dried Fish Jerky)
Nostalgic taste, Classic Korea Anju
[Jujeonburi Market] Korean Jwipo (Dried Fish Jerky)
If you’ve lived in Korea, chances are you’ve tried Korean fish jerky — known as Jwipo (쥐포), pronounced jee-poh.
This classic anju (drinking snack) is made from Korean filefish and was once a favorite bar snack, long before fried chicken took over Korean pubs.
While it’s not as common today, you can still find jwipo tucked away on the back of Korean bar menus — and for many, it remains a nostalgic, comforting treat.
It’s the kind of snack you enjoy while sipping cold beer and catching up with a good friend.
Today, we’re excited to offer Jujeonburi Market's Jwipo — a best-selling favorite that perfectly captures that classic childhood flavor.
This jwipo has a sweet and savory taste, with a satisfyingly chewy texture that everyone can enjoy. It comes in the familiar shape and size you remember.
You can eat it straight from the pack, but we recommend heating it up for even better flavor:
- Over an open flame: Use tongs to gently flip the jwipo until both sides are lightly scorched and browned.
- On a frying pan: Place it on a dry pan over low heat (no oil). Flip regularly until it develops a nice golden color.
- In an airfryer: Place into air fryer. Cook on 180°C for 3-5 minutes.
Then, cut into strips with kitchen scissors and serve with a side of mayonnaise and hot sauce for dipping.
📌 Storage Tip: After receiving, store in the freezer to maintain freshness.
Product Highlights
- Delicious Korean fish jerky - one of Korea's past-time beer snacks
- Classic, nostalgic flavor — just like old times
- Filefish from Vietnam, Made into jerky in Korea.
- 1 bag contains 200g (~approx 10 jwipo)
[Jujeonburi Market] Korean Jwipo (Dried Fish Jerky)
Korean Jwipo (Dried Fish Jerky)
Today, we’re excited to offer Jujeonburi Market's Jwipo — a best-selling favorite that perfectly captures that classic childhood flavor
You can eat it straight from the pack, but we recommend heating it up for even better flavor:
- Over an open flame: Use tongs to gently flip the jwipo until both sides are lightly scorched and browned.
- On a frying pan: Place it on a dry frying pan over low heat (no oil). Flip regularly until it develops a nice golden color.
- In an airfryer: Place into air fryer. Cook on 180°C for 3-5 minutes.
That classic chewy texture and subtle sweet-salty flavor — a nostalgic Korean favorite
Korean Jwipo – a classic anju that pairs perfectly with a cold glass of beer
Chamchi Jwipo is delicious on its own — perfectly chewy with a sweet and salty kick
For an extra kick, try it with a soy sauce and mayo dip topped with sliced chili peppers.
Not into soy sauce? Mayo and hot sauce make a great combo too!
Q&A
Q1. How should I store it?
A1. Store it in a dry, cool place. For long-term storage, keep it in the freezer.
Q2. What is the shelf life?
A2. Please check the expiration date on the packaging. (Typically 12 months from the manufacturing date.)
Q3. Can I eat it without cooking?
A3. You can eat it as is, but a quick heat-up brings out the best flavor and chew.
Full Ingredients List:
Filefish 86.9%, Sugar, D-sorbitol, L-glutamic acid sodium (flavor enhancer), Salt
Filefish from Vietnam. Made into jerky in Korea.
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