November 16, 2005
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posted by: justbee
Jee Po
I’ve already expressed that I am much more of an ojinguh lover, but I like jee po too. When I was little I used to call it rat fish because jee (or rather jwee) means rat and jee po is made of dried fish. Hence rat fish.
Ingredients:
Jee Po
Sriracha Sauce (my dipping sauce sauce of choice for jee po)
Directions:
Place the jee po directly on top of your grill. Cook both sides evenly until it’s nice and toasty. The burned parts are the best part. I like to then cut it into thin strips with scissors and eat it with sriracha sauce. Mayo with tabasco is also a good dipping sauce. Another excellent anjoo for beer.
Comments (22)
i prefer it with gochoojang and sometimes w/ mayo
i know i ALWAYS put my 02c in but i must with this one. when i was working in seoul, there was this guy that would come by once in awhile in his typical blue pickup truck selling fresh, dried jeepo. he recommend i tried pan frying in some butter. oh man. that shit was good. i tried later with the jeepo you get here in america, and it wasnt as good, becuase it was hard, but still not a bad variation. it totally depends on my mood, but usually when im drinking i go with the stovetop, frypan when craving.
i haven’t had jee po in ages. we never used to use any dipping sauces, though.
you have to teach ppl how to make jee po?? dear lord what is this world coming to…
nice site.. random here. hope u don’t mind me steeling some of ur recipies!
baden’s jeepo is good. i think they deep fry it a little bit.
i love jeeeeepo! some places serve it with mayo & ketchup & hot ssricha dip.
I eat it just plain (stovetop or bbq) , but will try with dipping sauces next time. Sounds good!
i love jeepo!!!! it is my fav. i like it flamed, but i also like it fried too.
can u post recipes for jeon? I have a american friend whose fav korean food is jeon and I want to make some for him. Pa-jeon, kimchi-jeon, haemul-jeon. Thank you Justbee
If you just happen to have a deep fryer around, try jeepo deep fried. If I’m making one piece I’ll roast, but 5-6, I’ll just toss them all into the fryer. It turns a nice deep brown and the sugars carmalize very nicely. You get a sweeter flavor but no smokiness. Also, it stays softer longer making it better as a leave-out snack for parties.
jeepo dipped in mayo with a splash of tabasco. yum.
jeepo…yuuuuuuum. it’s such a great anjoo too.
weird. :O) I always just eat my dried squid and jee-po plain (no dipping sauces..) i love the sweet flavor of the fish.. :O) when i went to jejudo, we bought tons of really fresh big jeepos. :O) i was happy
this is the bestttttttttttttttttttttttttttttttttt xanga in the world..i love you. HAHAHAHA
seriously though..please don’t ever get rid of this!!!
well, since you live in NYC, I am sure you guys don’t have a grill outside but it’s the best when it’s grilled with buttered on each side. and with soju.. the best!
damnit i love you
i love getting jipoe in korea!got them at bus stops and stuff.
interesting….very interesting…
Hey Bee.. I sent you a email.. Hope to hear from you soon
An easy way to “fry” is to heat a little EVO in a pan, then place the jeepo in the oil for a few secs (both sides), and it toasts right away. Place the jeepo on a papertowel to soak up the excess oil and cut into pieces. It tastes just like the jeepo at bars. =) Crunchy but still soft and chewy!
This will not work as a matter of fact, that is what I believe.
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