Hwe (Korean Raw Fish Salad)

🛒 Ingredients

• White fish fillet (e.g., flounder, rockfish) 150 g · 150 kcal
• Cucumber 50 g · 8 kcal
• Daikon radish 50 g · 8 kcal
• Perilla leaves 20 g · 15 kcal
• Scallion (green onion) 10 g · 3 kcal
• Garlic, minced 5 g · 7 kcal
• Gochujang (Korean chili paste) 30 g · 60 kcal
• Rice vinegar 15 g · 4 kcal
• Sesame oil 5 g · 45 kcal
• Toasted sesame seeds 3 g · 17 kcal
• Sugar 10 g · 40 kcal
• Soy sauce 10 g · 7 kcal

👨‍🍳 Instructions

1. Carefully clean and pat dry the white fish fillet, then slice it very thinly against the grain into bite-sized pieces.
2. Julienne the cucumber and daikon radish; thinly slice the scallion and finely mince the garlic; tear the perilla leaves into smaller pieces.
3. In a medium bowl, whisk together the gochujang, rice vinegar, sugar, soy sauce, minced garlic, sesame oil, and toasted sesame seeds to create the dressing.
4. In a large mixing bowl, gently combine the sliced fish, julienned cucumber and daikon, scallion, and perilla leaves.
5. Pour the prepared dressing over the fish and vegetable mixture, then gently toss everything together until evenly coated.
6. Serve the Hwe immediately as a refreshing appetizer or main course, optionally garnished with extra sesame seeds or a sprinkle of chili flakes.