1 Review
| Ask a question
Sold Out

Ah-gwipo, dried monkfish fillet, is a Korean fish jerky often eaten as a street snack.
Just like jwipo (dried filefish fillet), the monkfish has been dried, flattened, and seasoned. It is traditionally eaten warmed up (heated over a fire), which creates a crunchy, yet chewy texture. It has a slightly sweet, salty flavor that pairs well with a variety of dipping sauces (such as Korean red pepper paste (gochujang) or mayonnaise).

Cooking Directions:

1. Grill in a frying pan until edges are crispy.


2. Heat over a burner until edges are crispy (slightly charring the jerky will give it a deeper flavor).


3. Warm up in the microwave.


Dried monkfish Fillet, Sugar, Salt, L-glutamic Acid

Product of Korea

Proposition 65 Warning for California Consumers
WARNING: Consuming this product can expose you to chemicals including arsenic, cadmium and/or lead, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.