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Hoe (Hwae) Korean Raw Fish Salad

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Adjust Servings:
500 g of White fish fillets
250 g of Onion
250 g of Carrot
3 cloves of Garlic about 10 g
4 tbsp. of Rice vinegar 5% vinegar
1 tsp. of Salt
1 tsp. of Sugar white
1 tsp. of Paprika powder sweet
1 tsp. of Grounded black pepper
1/4 tsp. of Chilli powder hot more or less to taste
5 tsp. of Vegetable oil

Hoe (Hwae) Korean Raw Fish Salad

  • Dairy-Free
  • Gluten-Free
  • Serves 10
  • Medium




We are most familiar with this dish thanks to the cuisine of Koryo-saram (the traditional cuisine of ethnic Koreans living in the former Soviet Union). This cuisine is based on modified Korean dishes made from ingredients available in the former Soviet Union. 

Most likely, the familiar variant of Hoe salad, raw fish marinated with carrots, onions, garlic and spices is precisely a modified version of the traditional Hwae. It is more similar to Japanese sashimi but I will not say for sure. I am familiar with Hoe in this particular version, I like it and I suggest you try it.

For this dish (as for others with raw fish), the most important thing is to have very fresh fish from a source you trust! The rest is simple! The amount of ready-made dish in the recipe is quite large and will do for a feast. If you are cooking for yourself, you can make half a portion.

Bon Appétit!


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Cut fresh fish fillets into 5 mm thick strips. Pour 3 tbsp of 5% rice vinegar (white wine vinegar or apple vinegar). Mix gently, the surface of the fish will begin to turn white, which means the start of marinating. Then put it in the fridge for 2 hours.


Onion is cut in very thin half-rings. It's most convenient to do this with a special grater. Grate the carrots on a grater for Korean carrots or cut them into thin strips.
Put them in a large bowl, add salt, sugar and spices, then mix them all. In the center, put finely minced or crushed garlic in a pile.


Slowly pour hot oil into the center over the garlic pile, pouring evenly over the garlic. The garlic will start turning white and get an intense aroma, which is what we need. Now mix the vegetables quickly with a spoon until smooth.


Take the fish out of the fridge and drain the liquid. Then add the fish to the vegetables with 1 tbsp of vinegar and mix it all together gently. Taste and season to taste. Then put it in the fridge for at least two hours, or better - overnight.
Serve this dish cold.

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