Sliced raw tuna (ch'amch'i hoe)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Raw tuna fish |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Rice wine |
| 1 | tablespoon | Green horseradish powder |
| ½ | teaspoon | Water |
| 1 | Thin; green onion | |
| 2 | ounces | Korean white radish |
Directions
(1) Cut tuna fish into desired pieces. (2) Mix soy sauce and rice wine together, boil 5 minutes, and cool. (3) Chop green onion finely. Grate radish and remove juice slightly from grated radish. (4) Dissolve green horseradish powder in water, making thick paste. (5) Serve green horseradish paste, greated radish and green onion separately along with soy sauce with sliced raw tuna fish. A dipping sauce can be made by adding green horseradish powder, green onion and grated radish to soy sauce.
by Kyuog Hwa Oh Note: *When serving sliced raw fish, selecting fresh fish is a must. * Green horseradish powder which comes from green wrinkled leaves, should be dissolved in cold water to make paste. In order to maintain its flavor, always keep it covered. Sometimes, mustard can be substituted for green horseradish powder since it is expensive and scarce.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .