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).
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