Korean style hoe (raw fish/sashimi)

I am not going to tell you where the restaurant was. It was hard for us -Koreans- to find. But I wanted to show you readers how we eat raw fish.

We do eat normal sashimi dipped in red chili sauce or wasabi soy sauce, but this mak-hoe (mak refers to rough, without finesse and hoe is raw fish/sashimi. Not raw fish as in uncooked fish, but raw fish as in sliced raw fish ready to be consumed with various condiments) is a typical way that people from Gyungsang Province eat. The fish in the pics below are not fancy fish like black sea bass, but cheap ones. I don't even know the names of them.

The fish are roughly sliced into thick ribbons, and some of them have not even been boned. The bones are fine enough to be consumed. There are 4 different fish I think. Baby spring onion battons, sliced green chili, sliced onion, sesame leaf and wakame are served along.

This is how you eat it. First, get a piece of wakame on the plate. And then put fish, chili, sesame leaf, onion, sauce, etc and wrap them up with wakame.

Chogochujang, sweet and sour chili sauce is made of Korean gochujang (chili paste), vinegar and sugar. Some people add purred fruits, but these three ingredients are the baisic component of chogochujang.


We also ordered grilled sea shell. It was yummy. We were told to dip it in onion soy sauce.