Hoe

Method

1. 1 Use only very fresh fish purchased on the same day and keep it refrigerated continuously until serving.
2. 2 Fillet the fish, remove all skin and bones, and pat dry with paper towels instead of washing with water.
3. 3 Slice the meat into 5 mm thick slices with a very sharp knife, making a single, decisive cut. Repeat this process several times until the cut surface is crumbly.
4. 4 Place the fish on an ice tray and chill until serving.
5. 5 Mix gochujang with vinegar, sugar, garlic, and sesame oil to make chogochujang sauce.
6. 6 Wrap the fish in perilla leaves, lettuce, and shredded beetroot, then dip it in sauce and sprinkle with roasted sesame seeds.