Raw Mixed Mullet
Korean-style raw fish slices with a salty, tangy, mildly spicy flavor and a tender yet crisp texture.
Ingredients
Fresh mullet fillets
200g
Cucumber (washed, sterilized)
25g
Carrot (washed, peeled, sterilized)
25g
Green onion (peeled, washed, minced)
15g
Ginger (peeled, washed, minced)
5g
Garlic (peeled, washed, minced)
3g
Vinegar
50g
Soy sauce
15g
Refined salt
1.5g
MSG
2.5g
Sugar
25g
Spicy bean paste (for dipping)
2g
Instructions
1
Prepare sterilized cutting board
Prepare a washed and sterilized cutting board, kitchen knife, and bamboo chopsticks; it is best to wipe them with alcohol for sterilization and then rinse clean.
2
Slice the fish
Wash the fresh mullet fillets and place them on the cutting board. Use the kitchen knife to cut them into slices 6 cm long and 2 cm wide, then arrange them in order on a clean plate that has been sterilized by boiling.
3
Prepare the vegetables
Wash and sterilize the cucumber; wash, peel, and sterilize the carrot. Cut both into 5 cm long thin strips and sprinkle them around the fish slices.
4
Mince the aromatics
Peel, wash, and mince the green onion, ginger, and garlic into fine bits.
5
Mix the sauce
Take a small porcelain bowl, add the vinegar, soy sauce, salt, sugar, and MSG, stir until well combined, then pour over the fish slices.
6
Serve
When eating, dip in the spicy bean paste and serve.
