Korean Spicy Fish Salad (Hoe)
Experience the vibrant flavors of Korea with this refreshing Hoe, a spicy fish salad featuring delicate slices of firm white fish and crisp vegetables. Bathed in a zesty gochujang-based dressing, this dish offers a perfect harmony of spicy, sweet, and tangy notes, making it an ideal light appetizer or a bright addition to any meal.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 124 kcal
Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gfirm white fish fillet, sushi-grade, very thinly sliced
- 0.5 pcscucumber, julienned
- 0.5 pcscarrot, julienned
- 0.25 pcsred onion, thinly sliced
- 1 pcsgreen onion, thinly sliced
- 2 cupred leaf lettuce, torn into bite-sized pieces(optional)
dressing
- 2 tbspgochujang
- 2 tbsprice vinegar
- 1 tbspsugar
- 1 tbspsoy sauce
- 1 clovegarlic, minced
- 1 tspsesame oil
- 1 tsptoasted sesame seed
Equipment
Cutting board · Chef's knife · Mixing bowl (medium) · Whisk · Paper towels · Plastic wrap
The method
Step by step
- 1
Prepare the firm white fish fillet by patting it thoroughly dry with paper towels, then place it in the freezer for 15-20 minutes to firm up slightly.
About 15 min
Cook’s note: Drying the fish helps prevent it from becoming slimy, and a slight chill makes it much easier to achieve very thin, clean slices.
- 2
While the fish chills, julienne the cucumber and carrot into thin, matchstick-sized pieces.
About 5 min
Cook’s note: Aim for uniform cuts to ensure even texture and a beautiful presentation in the salad.
- 3
Thinly slice the red onion into crescent moons and the green onion into small rounds.
About 3 min
Cook’s note: For a milder red onion flavor, soak the slices in a bowl of ice water for 10 minutes, then drain and pat dry before adding to the salad.
- 4
Mince the garlic clove very finely or use a garlic press.
About 2 min
Cook’s note: Freshly minced garlic provides the best pungent flavor for the dressing.
- 5
In a medium mixing bowl, combine the gochujang, rice vinegar, sugar, soy sauce, minced garlic, and sesame oil.
About 2 min
Cook’s note: Ensure all ingredients are well-incorporated into a smooth, emulsified dressing.
- 6
Whisk the dressing ingredients vigorously until the sugar is fully dissolved and the mixture is well combined.
About 1 min
Cook’s note: Taste the dressing and adjust sweetness or spice to your preference; a little more sugar can balance the heat of the gochujang.
- 7
Remove the fish from the freezer and, using a very sharp knife, slice it thinly against the grain into bite-sized pieces.
About 5 min
Cook’s note: Cutting against the grain shortens the muscle fibers, resulting in a more tender bite.
- 8
Add the thinly sliced fish, julienned cucumber and carrot, and sliced red and green onions to the bowl with the prepared dressing.
About 1 min
Cook’s note: Handle the delicate fish gently to prevent it from breaking apart.
- 9
Gently toss all the ingredients together until the fish and vegetables are evenly coated with the vibrant dressing.
About 1 min
Cook’s note: Using clean hands can be more effective and gentle than a spoon for mixing, ensuring everything is well coated without bruising the ingredients.
- 10
Sprinkle the toasted sesame seeds over the salad and give it one final gentle toss.
About 1 min
Cook’s note: Toasting sesame seeds just before use enhances their nutty aroma and flavor.
- 11
Cover the bowl with plastic wrap and refrigerate the salad for at least 10 minutes to allow the flavors to meld and the fish to lightly marinate.
About 10 min
Cook’s note: Do not marinate for longer than 30 minutes, as the acidity in the dressing can start to 'cook' the fish, altering its texture.
- 12
Serve the Korean Spicy Fish Salad immediately, optionally presenting it on a bed of fresh red leaf lettuce for added crunch and visual appeal.
Cook’s note: For an extra touch, garnish with a few more toasted sesame seeds or a sprig of fresh cilantro.
Per serving
Nutrition
- Calories
- 124kcal
- Protein
- 14.8g
- Carbs
- 10.9g
- Fat
- 2.6g
- Fibre
- 1.4g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Hoe pairs wonderfully with a bowl of steamed white rice or as a fresh counterpoint to richer Korean dishes like bulgogi or galbi. For a complete meal, consider serving it with a light seaweed soup. While firm white fish like snapper, cod, or halibut are traditional, you can experiment with other fresh, sushi-grade fish. A crisp, dry white wine or a light Korean soju would complement the flavors beautifully.
Store any leftover Hoe in an airtight container in the refrigerator. It is best consumed within 24 hours.
This dish is not suitable for reheating as it is a raw fish salad. Serve chilled.
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