Made from the filefish (in Korean, jwichi[1]), it is seasoned, flattened, and dried.

It is traditionally served hot, heated on a burner until it curls.

Jwipo is made from various species of filefish, such as Thamnaconus modestus or Stephanolepis cirrhifer.

After being shaped, the jwipo is dried at low temperatures.

[2] Jwipo can be roasted or grilled, or eaten uncooked.