Korean Job Discussion Forums

[Fishead soup]

What do you prefer when having raw fish in Korea. The Japanese style is usually a mix or soy sauce with wasabi. While most Koreans I know like the gochujang and wrapped in lettuce thing.

There is also the option of Gochujang vs Soy sauce with Unaggi/Chango
roast EEL.

I will generally have Gochujang with white fish excluding the white tuna.
I have the wasabi and soy sauce with Red tuna and Salmon. With white tuna I use Sesame oil.

[Fox]

Generally I prefer to just eat it straight and enjoy the delicate flavor.

[WadRUG'naDoo]

I don't know, but this will probably get many responses. By the way, what time is it?

[joyorbison]

No option for people who just like soy sauce with no wasabi? I thought gochujang was for people who don't like raw fish and are just trying to get it down. Like when Mums try to convince kids to eat carrots by putting ketchup all over them.

[furtakk]

i like gochujang/lettuce with the korean style hwai places, but i'd never slather that stuff on tuna/salmon. i prefer the latter with soy/wasabi or nothing.

[northway]

Gochuchang is a terrible match for anything delicately flavored.

[NohopeSeriously]

Gochujang is only nice with steamed squids or something completely different, hoedeopbap (rice + sashimi + veggies + gochujang).

[Fishead soup]

[PatrickGHBusan]

[Underwaterbob]

I think you mean chojang, which is a mixture of gochujang and vinegar. I don't know anyone who puts gochujang on raw fish.

[Fishead soup]

Thje denjan crushed garlic and Sesame oil is nice they do that in Pusan a lot.

[Triban]