Hwe: Korean Sliced Raw Fish Seafood Delicacy

Prepare the fish: Gently pat the sushi-grade white fish dry with paper towels. Using a very sharp knife, slice the fish thinly against the grain into bite-sized pieces, about 0.5 cm thick. Arrange the sliced fish neatly on a chilled serving platter.

Prepare the vegetables: Wash and thoroughly dry the lettuce and perilla leaves. Arrange them around the sliced fish on the platter, or in a separate bowl for serving.

Make the Cho-Gochujang sauce: In a small bowl, combine the gochujang, rice vinegar, soy sauce, sesame oil, and sugar.

Mince the aromatics: Finely mince the garlic cloves. If using, thinly slice the green chili. Add the minced garlic and sliced chili to the cho-gochujang sauce.

Mix and finish the sauce: Stir the sauce ingredients well until fully combined. Taste and adjust seasoning if needed, adding more vinegar for tang or sugar for sweetness.

Serve: Sprinkle the toasted sesame seeds over the prepared sauce. Serve the Hwe immediately with the individual fish slices, fresh leaves, and the spicy cho-gochujang sauce on the side for dipping or dressing.