Walk into any Korean market and you will find a whole aisle of dried seafood — flat sheets of filefish, bundles of squid legs, and grilled fish fillets in clear vacuum packs. Koreans call this group of foods geoneomul (건어물), and the snack-style cuts are a popular pantry staple in Korea. This guide explains what they are, how the popular types differ, and how to enjoy them at home in the U.S.
What is geoneomul (Korean dried seafood)?
Geoneomul simply means "dried seafood." It covers two broad groups. The first is cooking ingredients, such as dried anchovies for broth or dried baby squid that you soak before stir-frying. The second is ready-to-eat snack fillets (건어포): fish or squid that has been seasoned, dried, and often roasted so you can eat it straight from the pack or after a quick toast.
This guide focuses on the second group — the chewy, savory snacks Koreans reach for at home, on road trips, at the campsite, or while watching a game.
What makes the popular types different?
- Jwipo (쥐포, filefish jerky) — thin, flat sheets made from filefish. Lightly sweet and savory, and the classic toasted snack.
- Ojingeo-dari (오징어다리, squid legs) — the tentacles of the squid, cut into short pieces. Firm and very chewy, with flavor that builds as you chew.
- Hanchi (한치, Far Eastern arrow squid) — a smaller relative of the common squid. Softer and more tender than regular dried squid, with a clean, mild taste.
- Agwi-ggori-po (아귀꼬리포, monkfish tail jerky) — monkfish tail that is seasoned and grilled. Thick, meaty, and savory.
Texture is the main reason people choose one over another: jwipo is thin and easy, squid legs are firm and long-lasting, hanchi is tender, and monkfish is thick and hearty.
Dried seafood snacks at Premium K
[I'm Real] Grilled Monkfish Tail Jerky (200g)
Made with monkfish tail that is carefully seasoned and grilled, this jerky has a savory, lightly sweet flavor with a pleasantly chewy texture. The tail is prepared in its natural form with the center bone left intact, so you enjoy the tender meat around the bone. After eating the meat, the remaining bone can be fried until crispy and eaten as a crunchy treat. Because it contains bones, please eat with care. Product of Korea. See the Grilled Monkfish Tail Jerky.
Premium Filefish Jerky — Jwipo (220g)
A thick-cut filefish jerky made in Korea using 100% real filefish. Thicker cuts give a more satisfying chew in every bite, with a rich, savory flavor. See the Premium Filefish Jerky.
Premium Bite-Sized Dried Squid Legs (200g)
Carefully selected squid tentacles cut into short, bite-sized pieces. They have a firm, satisfying chew and a deeper umami taste that builds as you chew, with a nutty, roasted finish when lightly grilled. See the Bite-Sized Dried Squid Legs.
Premium Dried Far Eastern Arrow Squid — Hanchi (200g)
Far Eastern arrow squid with a clean, mild seafood taste. The texture is tender and chewy — softer than regular squid, with a springy bite. You can find it with the rest of our dried seafood collection.
How to eat Korean dried seafood snacks
- Straight from the pack. All four are ready to eat.
- Toast it lightly. Warm the pieces briefly in a dry pan, over a low flame, or in a toaster oven until they smell roasted and turn slightly golden. Watch closely — thin jwipo can scorch in seconds. Toasting brings out more aroma and a deeper savory flavor.
- Add a dip. A common Korean dip is mayonnaise with a little gochujang or soy sauce and a few slices of fresh chili.
- Monkfish tail bones. After eating the meat, fry the bones in a little oil until crisp for a crunchy bite.
Storage tip: Keep unopened packs in a cool, dry place away from direct sunlight, and always follow the storage instructions on each label. After opening, seal the bag tightly and refrigerate or freeze any you will not finish soon, so the pieces stay soft and do not dry out further.
Where to buy Korean dried seafood in the U.S.
Premium K ships Korean groceries across the U.S. from Los Angeles:
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Shelf-stable items ship right after you order. Refrigerated and frozen items ship every Monday and Tuesday (PT).
You can also shop in person at our store: 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM).
FAQ
What is jwipo?
Jwipo (쥐포) is a Korean snack made from filefish that is seasoned, pressed into flat sheets, and dried. It is usually eaten lightly toasted, often with a mayonnaise dip.
Do you need to cook dried squid legs before eating?
No. Snack-style dried squid legs are ready to eat. Many people toast them briefly because it softens the edges slightly and brings out a roasted aroma.
What is the difference between hanchi and regular dried squid?
Hanchi is Far Eastern arrow squid, a smaller squid. When dried, it is generally softer and more tender than regular squid, with a milder, clean taste.
Where can I buy Korean dried seafood snacks in Los Angeles?
Premium K carries jwipo, squid legs, hanchi, and monkfish tail jerky online and at our store at 3506 W. 8th Street in LA Koreatown. Orders of $49 or more in LA Koreatown get free same-day delivery.