[00:00] - Hi, everybody, I am at Puerto Escondido, Oaxaca, Mexico. from fishermen directly and I filet it.
[00:13] I'm going to make really delicious, kind of spicy, seasoned raw fish in Korean hoe-muchim. Korean food for a while.
[00:26] Eight ounce snapper, really fresh. It has to be fresh. So this is nice filet.
[00:49] And add to cold water. And I am going to add about one tablespoon vinegar.
[01:02] to make this fish lightly cooked and also firm. Ginger first, around half teaspoon amount.
[01:14] 2 large garlic cloves. Garlic and ginger.
[01:30] Next!  Gochugaru, Korean hot pepper flakes. Quarter cup vinegar. This is apple cider vinegar, quarter cup.
[01:45] Gochujang, quarter cup. Rice syrup, around three tablespoon. 1, 2, 3.
[01:59] And half teaspoon salt. Sweet, sour, salty kind of sauce. It's like a paste.
[02:16] Slice these.
[02:29] And cucumber, about one cup. I'm going to cut this into matchsticks.
[02:44] We need some red color, carrot.
[02:56] just only quarter cup amount, slice. Serrano pepper, very, very spicy.
[03:11] I'll use just only one. Vegetables. If you find the perilla leaves in your area, just use some, like around a dozen leaves.
[03:25] so just, you know, colorful vegetable, that's it. I'm going to add some zucchini. You see this? It's a anchovy pouch.
[03:39] Now, green stuff. Zucchini and green chili pepper. Three more minutes cooking. That's it.
[03:52] This fish, little bit kind of opaque because of vinegar. And squeeze out all excessive water.
[04:08] I'll just leave some, just in case too spicy. And we need a sesame oil, about two tablespoons generously.
[04:21] Sesame seeds, about one tablespoon, and mix. Oh wow. Looks good!
[04:39] I am going to add more. Serve like this.
[05:02] when you drink beer or soju, makgeolli, I kept this bowl in the refrigerator, that's why it really looks cold.
[05:18] Like this. I need some doenjang-jjigae and kimchi. So this is anchovy pouch. Discard.
[05:35] Doenjang-jjigae. (waves crashing)
[05:53] Let's eat!
[06:06] Cheers, everybody! Sweet, sour, spicy sauce with a little bit of rice, It smells so good and the textures are so good.
[06:22] Today, I showed you how to make hoe-muchim in Mexico, spicy raw fish. See you next time! Bye!