Photograph of the finished Hoe

Korea · Gỏi cá tươi cuốn lá Hoe

Hoe

35 min Hands-on time
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) 4.9 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Korean perilla leaves Korean perilla leaves 40 leaves
  • Photograph of Lettuce Lettuce 11.3 oz
  • Photograph of Beetroot Beetroot 8.5 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz

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.
Start cooking