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[Badaro] Korean Jwipo (Fish Jerky)
For late-night snacking, with a cold beer!
[Badaro] Korean Jwipo (Fish Jerky)
Jwipo is a classic Korean dried fish snack that shines through balance rather than intensity.
Thin, lightly seasoned, and pressed from anchovy meat, it offers gentle sweetness and savory depth without any overpowering fishiness.
Texture is the real appeal. When warmed, it’s soft and pliable; when properly toasted, it turns lightly chewy at the center with crisp edges—exactly the kind of snack that encourages “just one more bite.”
For best results, cook slowly over low heat in a frying pan. Avoid direct open flame, which can dry it out and toughen the texture.
Cut into strips with scissors, serve warm, and enjoy with a cold beer for an easy, satisfying late-night anju.
Badaro offers jwipo in two styles:
📍 Thin Jwipo – 250g (11–12 pieces)
Light and easy to toast, with a quicker crisp.
📍 Thick Jwipo – 250g (7–8 pieces)
About twice as thick as the thin version. Ideal for those who enjoy a chewier, more substantial bite and a slightly richer flavor—especially satisfying when lightly pan-toasted.
Editor note: Each jwipo is individually packaged inside the bag, helping maintain freshness and quality.
After receiving, please store in the freezer!
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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