When most people think raw fish, they think Japanese Sashimi. They should think again. Koreans call it Hwe, and it’s seasonings and side dishes set it a world apart from the Japanese version.

The typical hwe feast starts with an order for the table, which should be at least three or four diners and preferably more, Linda advises. That’s because alongside a boatload of raw seafood comes a fleet of sides that might include katsu (meat cutlets), fried battered seafood, spicy seafood naeng myun (buckwheat noodles), the usual array of panchan, and—finally—a spicy seafood jigae (stew), sometimes made from the bones of the fish you’ve just eaten raw. The hweis served with sesame or perilla leaves and a choice of accompaniments such as raw garlic and chiles, chojang (soy-vinegar sauce), and chogochujang (hot-sour bean sauce). Season and wrap the fish as you would Korean grilled meats.

Hwe Dup Bap

Korean dish, a bowl of rice covered in sashimi slices, vegetables, and a raw egg, mixed together with sweet bean paste. Some say it is similar to the Japanese dish chirashi.

For more information on korean recipes visit the website

Photo’s from Flikr  - ebifry and eggrollboy