Hweh (Sashimi) With Korean Chogochujang Dipping Sauce

Name: Hweh (Sashimi) With Korean Chogochujang Dipping Sauce
Total time: 15
Yield: 4
Ingredients: ¼ cup gochujang, Korean red chile paste; 2 tablespoons water; 2 tablespoons rice vinegar; 2 tablespoons sugar; 1 teaspoon garlic, minced; 1 teaspoon sesame seeds, toasted; ¼ lb sashimi grade salmon; ¼ lb sashimi-grade tuna; ¼ lb sashimi-grade halibut; perilla leaf; red leaf lettuce; white rice, steamed

Recipe by Jasmine Pak from tasty.co

Lunch 15 Mins.

Ingredients

4 servings

•

¼ cup gochujang, Korean red chile paste
•

2 tablespoons water
•

2 tablespoons rice vinegar
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2 tablespoons sugar
•

1 teaspoon garlic, minced
•

1 teaspoon sesame seeds, toasted

•

¼ lb sashimi grade salmon
•

¼ lb sashimi-grade tuna
•

¼ lb sashimi-grade halibut
•

perilla leaf
•

red leaf lettuce
•

white rice, steamed

Instructions

Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
Enjoy!