By Bernard Rowan
I like Korean raw fish or "hoe." Enjoying a plate at the seaside with friends in Busan, among many possibilities, is a great way to dine. The plates of sashimi, with soy sauce and horseradish paste, Korean seasoning and side dishes creates a healthy and enjoyable lunch or dinner. I learned to enjoy sashimi in Korea through eating with friends. Though an "acquired taste" to my American palate, I love it now.
Growing up in the American South, fish meant fried fish. Yes, there are several other ways Americans eat fish, but mostly we ate cod, sometimes as an American version of fish and chips. We also ate what we called "fish sticks" or elsewhere, fish fingers. Loads of tartar, ketchup or other sauces drowned out the flavor. Dine-in restaurants might feature a salmon, mackerel, or cod entree. Many don't like fish because of its odor, taste or connotations: "Ooh, no, fish!"
By sashimi, I'm speaking more of the fish alone. Sashimi doesn't come with pads of rice underneath. My best friend took me to various types of restaurants when I first visited Korea, and among them were sashimi restaurants. I didn't dare object and tried to adopt the attitude of "try it all". After all, I was there to learn and grow. I also enjoy good food. I'm glad I tried Korean sashimi. I'm going to describe my experience. I hope this sketch gives the reader a sense of the experience.
Korean sashimi restaurants often specialize in a cuisine, so the first visual typically is fish in water tanks. This shows freshness of the meat. Some restaurants may be fancier or feature a Japanese style. I like the mainstay family-run Korean establishments for sashimi. Don't read simple appearance as low quality.
Wikipedia's entry on "hoe" lists over a dozen types of sashimi. The fish is sliced thinly and arranged on a plate. Sometimes the serving plates resemble a fish. My favorite is flounder. I enjoy eating it in one of what I think are Korean-style tacos. Not corn or flour shells but red or green leaf lettuce or perilla leaves hold the sashimi. Before making your wrap, dip the fish into red pepper paste (gochujang) with some slivers of scallion. It's healthy and tasty. Try the perilla leaves. They have a distinctive taste.
Of course, Korean sashimi restaurants have other types of seafood to consume, raw or cooked. Fish eggs are tiny and orange or red, from herring, I think. Scallops can be good, and abalone. Sea urchin is a different taste and experience. I once ate the outer protective skin as well as the flesh, not knowing what I was doing. Tough going! I struggled with sea cucumber and fermented skate fish, but to others they're delicious.
The drinks can be just about anything, including water, soju, beer, and soft drinks. However, I associate several different drinks with these establishments. Korean sake in bottles, cold, is good. Also, there's plum wine. My favorite is a wine flavored with Korean plums, maesil (maesilju). It's a bit sweet for some perhaps.
I encourage everyone to try Korean sashimi. We shouldn't overdo consuming pork and beef. Balance in diet and variety favor good health. Korean hoe will reward your palate and give you good energy. It's a wonderful way to enjoy time with friends or business colleagues.
Bernard Rowan (browan10@yahoo.com), is associate provost for contract administration and professor of political science at Chicago State University. He is a past fellow of the Korea Foundation and former visiting professor at Hanyang University.
 |
Growing up in the American South, fish meant fried fish. Yes, there are several other ways Americans eat fish, but mostly we ate cod, sometimes as an American version of fish and chips. We also ate what we called "fish sticks" or elsewhere, fish fingers. Loads of tartar, ketchup or other sauces drowned out the flavor. Dine-in restaurants might feature a salmon, mackerel, or cod entree. Many don't like fish because of its odor, taste or connotations: "Ooh, no, fish!"
By sashimi, I'm speaking more of the fish alone. Sashimi doesn't come with pads of rice underneath. My best friend took me to various types of restaurants when I first visited Korea, and among them were sashimi restaurants. I didn't dare object and tried to adopt the attitude of "try it all". After all, I was there to learn and grow. I also enjoy good food. I'm glad I tried Korean sashimi. I'm going to describe my experience. I hope this sketch gives the reader a sense of the experience.
Korean sashimi restaurants often specialize in a cuisine, so the first visual typically is fish in water tanks. This shows freshness of the meat. Some restaurants may be fancier or feature a Japanese style. I like the mainstay family-run Korean establishments for sashimi. Don't read simple appearance as low quality.
Wikipedia's entry on "hoe" lists over a dozen types of sashimi. The fish is sliced thinly and arranged on a plate. Sometimes the serving plates resemble a fish. My favorite is flounder. I enjoy eating it in one of what I think are Korean-style tacos. Not corn or flour shells but red or green leaf lettuce or perilla leaves hold the sashimi. Before making your wrap, dip the fish into red pepper paste (gochujang) with some slivers of scallion. It's healthy and tasty. Try the perilla leaves. They have a distinctive taste.
Of course, Korean sashimi restaurants have other types of seafood to consume, raw or cooked. Fish eggs are tiny and orange or red, from herring, I think. Scallops can be good, and abalone. Sea urchin is a different taste and experience. I once ate the outer protective skin as well as the flesh, not knowing what I was doing. Tough going! I struggled with sea cucumber and fermented skate fish, but to others they're delicious.
The drinks can be just about anything, including water, soju, beer, and soft drinks. However, I associate several different drinks with these establishments. Korean sake in bottles, cold, is good. Also, there's plum wine. My favorite is a wine flavored with Korean plums, maesil (maesilju). It's a bit sweet for some perhaps.
I encourage everyone to try Korean sashimi. We shouldn't overdo consuming pork and beef. Balance in diet and variety favor good health. Korean hoe will reward your palate and give you good energy. It's a wonderful way to enjoy time with friends or business colleagues.
Bernard Rowan (browan10@yahoo.com), is associate provost for contract administration and professor of political science at Chicago State University. He is a past fellow of the Korea Foundation and former visiting professor at Hanyang University.
![[INTERVIEW] North Korean defectors bear brunt of remittance scams](https://img.koreatimes.co.kr/upload/thumbnailV2/75c261156ac7415fad92dc1d7c1b30cf.jpg/dims/resize/178/optimize)
![[INTERVIEW] Foreign-born entertainers seek to revolutionize local industry](https://img.koreatimes.co.kr/upload/thumbnailV2/4a6b2bd3d23044d699dee3c5bb956863.jpg/dims/resize/178/optimize)
