Mulhoe

Method

1. 1 Fillet the fish thoroughly with fresh fish, slice it thinly, and keep it refrigerated continuously.
2. 2 Mix gochujang with vinegar, sugar, garlic, grated pear, and cold water to make a sweet and sour dressing.
3. 3 Chill the sauce for 2 hours, then add a few ice cubes right before serving.
4. 4 The dressing must be ice-cold; warm dressing will make the fish meat raw and lose its crispness.
5. 5 Arrange the fish, cucumber, radish, and shredded pear in a chilled, deep bowl.
6. 6 Pour cold water over it, drizzle with sesame oil, and sprinkle with roasted sesame seeds. Serve immediately.