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Korean-style serving of Raw fish slices

회 · Raw fish slices

Raw fish slices

회

What exactly is it?

Cleaned fish or seafood is sliced and eaten raw. Species and slice thickness change the texture. Pieces are commonly dipped in soy or chili-vinegar sauce, or wrapped in leaves, rather than all being dressed in advance.

Main ingredients

Raw fish or seafood, soy sauce, chili-vinegar dip or ssamjang, leafy vegetables

Ordering and serving

At fish markets, purchasing the fish and paying a restaurant to prepare and serve it can be separate charges. Check whether side dishes and fish soup are included in the quoted price.

Origins and changes

Hoe appears in documented Korean celebratory and drinking-table settings. Modern raw-fish restaurants offer single-species and assorted platters, often with a wider spread of accompanying dishes.

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Dish to compare

Raw fish slices

회

Main ingredients
Raw fish or seafood, soy sauce, chili-vinegar dip or ssamjang, leafy vegetables
Flavor and character
Cleaned fish or seafood is sliced and eaten raw. Species and slice thickness change the texture. Pieces are commonly dipped in soy or chili-vinegar sauce, or wrapped in leaves, rather than all being dressed in advance.
How to eat it
At fish markets, purchasing the fish and paying a restaurant to prepare and serve it can be separate charges. Check whether side dishes and fish soup are included in the quoted price.
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Yukhoe

육회

Main ingredients
Raw beef, sesame oil, soy sauce or salt, garlic, pear, optional egg yolk
Flavor and character
Raw beef is cut into fine strips and seasoned, often with sesame oil, pear and an egg yolk. Cool, tender meat contrasts with crisp pear. Seasoning does not turn it into cooked beef.
How to eat it
Choose it only if you intend to eat raw beef. Ask to omit the yolk if avoiding raw egg; yukhoe bibimbap also normally contains uncooked beef.
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