Jwipo is a Korean dried fish product. Traditionally made from the fish jwichi* (쥐치), dried — “jwi + po (dried meat)” — ground up and mixed with fillers, loaded with additives and preservatives, pressed into a flat patty, shelf-life = forever — Korea’s original mass-produced, highly processed junk food. Typically flash-roasted (e.g., over coals or open flame), often served with gochujang or mayo or both, though fine on its own, eaten as a snack, ideally with beer. Once ubiquitous, now something of a nostalgic novelty, more likely to be sold by street vendors in tourist areas rather than at any mainstream establishment.
In Seoul. Arrived last Monday. On extended leave to take care of various administrative matters in preparation for the family’s move to the Philippines in a couple months. Going back to Manila, by myself, this coming Monday.
Took DJ — who’s completely consumed by baseball these days, wanting someday to manage a team after retiring from professional play — to watch a game. His first time at the stadium, my first time at a Korean stadium. By good fortune, the Samsung Lions (based in Daegu) — his favorite team — were in town this week to play the LG Twins (based in Seoul). Lions won 7 to 5.