Photograph of the finished Hoe muchim

Korea · Cá tươi trộn cay Hoe muchim

Hoe muchim

30 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 2.6 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 5.6 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Sugar Sugar 2.5 oz
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Lettuce Lettuce 11.3 oz
  • Photograph of Pear Pear 1.6
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz

Method

  1. 1 Leave the fish fillet in the freezer for 30 minutes to firm up the flesh, then slice it thinly (4 mm thick).
  2. 2 Mix gochujang with vinegar, sugar, and minced garlic to make a sweet, sour, and spicy sauce.
  3. 3 The fish used for this dish must be very fresh because it will not be heated; that is the first condition.
  4. 4 Slice the radishes and pears into strips and refrigerate them to make them crispy.
  5. 5 Tear the lettuce into pieces and soak in ice water for 10 minutes, then drain thoroughly.
  6. 6 Mix everything with the sauce right at the table, then drizzle with sesame oil and sprinkle with roasted sesame seeds.
Start cooking