Tuna sashimi Chamchi hoe

By Kim Yong-ja

When serving fish or meat raw, it is called "hoe". Raw fish is served only when it is very fresh. Fresh fish is almost translucent and has only a clean ocean smell, not a fishy smell. To serve as cocktail hors d'oeuvres, put a small amount of "hoe" on bib lettuce leaves.

INGREDIENTS (serves 4)

12 oz/338g FRESH TUNA, cut into strips or cubes ¼ ASIAN PEAR, cut into fine strips ``CHOGOCHUJANG"

(Hot and Sweet Vinaigrette):

• 3 tablespoons GOCHUJANG (chili paste)

• 1½ tablespoons RICE VINEGAR

• 1 tablespoon SUGAR

• 2 teaspoons SESAME OIL

• Fresh Tuna with

• Hot and Sweet

Vinaigrette

1 Prepare the Chogochujang (hot and sweet vinaigrette). Drizzle half of the vinaigrette over tuna and mix. Add more sauce according to the spiciness you want.

2 Top with pear strips. Both tuna and sauce should be cold when serving.