Spicy raw fish (Hoe-muchim: 회무침)
Sweet, sour, and spicy, this hoe-muchim is inspired by a restaurant in my seaside hometown of Yeosu. When you get some very fresh fish, this recipe should be high on your list to make!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons rice syrup (or honey or sugar)
- 1 teaspoon soy sauce
- ½ teaspoon Kosher salt
- 4 to 5 large large lettuce leaves, washed and chopped
- 1 cup seedless cucumber, cut into matchsticks
- ⅓ cup carrot, cut into matchsticks
- ¼ cup onion, sliced
- 1 small Serrano pepper, chopped
- ¼ cup apple cider vinegar
- ¼ cup gochujang (Korean hot pepper paste)
Instructions
- 1
Slice the fish fillets into pieces approximately 3 inches in length and ⅓ inch in thickness. Place them in icy water and stir in the vinegar. Allow the fish to sit in the water for 10 minutes to firm up slightly.
- 2
In a bowl, combine all the ingredients for the seasoning sauce. Mix well.
- 3
In a large bowl, place all the vegetables. Drain the fish from the water and gently squeeze out any excess moisture. Add the fish to the bowl with the vegetables.
- 4
Pour the prepared seasoning sauce over the fish and vegetables, then add the sesame oil and sesame seeds. Mix everything together gently with a large spoon.
- 5
Transfer the mixture to a serving plate or bowl.
- 6
Serve it as a side dish for alcohol or as a standalone one-bowl meal. To enjoy it as a meal, place some rice in a bowl, add a portion of hoe-muchim, and mix well, similar to how you make bibimbap. it pairs well with doenjang-jjigae.