--- title: 'Spicy Raw Fish (Hoe-muchim)' source: 'https://youtube.com/watch?v=ya5KB1xKu90' video_id: 'ya5KB1xKu90' date: 2026-07-31 duration_sec: 402 --- # Spicy Raw Fish (Hoe-muchim) > Source: [Spicy Raw Fish (Hoe-muchim)](https://youtube.com/watch?v=ya5KB1xKu90) ## Summary In this cooking tutorial filmed in Puerto Escondido, Mexico, the host demonstrates hoe-muchim, a Korean spicy raw fish dish. Using a fresh snapper fillet, she creates a sweet-sour-spicy sauce with gochugaru, gochujang, and vinegar, then mixes it with vegetables and fish for a cold, vibrant meal. ### Key Points - **Fresh snapper fillet** [00:26] — Uses an 8-ounce, very fresh snapper fillet bought directly from fishermen; freshness is essential for raw fish. - **Vinegar water soak** [00:49] — Soaks the fish in cold water with about 1 tablespoon vinegar to lightly cook and firm the flesh. - **Aromatics for the sauce** [01:14] — Adds half a teaspoon of ginger and 2 large garlic cloves to build the sauce base. - **Gochugaru and vinegar** [01:30] — Adds quarter cup of gochugaru (Korean hot pepper flakes) and quarter cup of apple cider vinegar. - **Gochujang and sweetener** [01:45] — Adds quarter cup of gochujang, 3 tablespoons of rice syrup, and half a teaspoon of salt to create a sweet, sour, salty paste. - **Vegetable prep** [02:29] — Cuts about 1 cup of cucumber into matchsticks, a quarter cup of carrot, one serrano pepper, and optional perilla leaves for color and crunch. - **Additional vegetables** [03:39] — Adds zucchini and green chili pepper; also mentions using an anchovy pouch for the side dish doenjang-jjigae. - **Draining and mixing** [03:52] — The fish turns opaque from the vinegar soak; she squeezes out excess water, then mixes with sesame oil (2 tbsp) and sesame seeds (1 tbsp). - **Serving cold** [05:02] — Serves the hoe-muchim cold and recommends keeping the bowl refrigerated; ideal with beer, soju, or makgeolli, alongside doenjang-jjigae and kimchi. ### Conclusion Hoe-muchim is a simple, refreshing Korean raw fish dish that balances sweet, sour, and spicy flavors through a vinegar soak and a gochujang-gochugaru sauce. ## Transcript - Hi, everybody, I am at Puerto Escondido, Oaxaca, Mexico. from fishermen directly and I filet it. I'm going to make really delicious, kind of spicy, seasoned raw fish in Korean hoe-muchim. Korean food for a while. Eight ounce snapper, really fresh. It has to be fresh. So this is nice filet. And add to cold water. And I am going to add about one tablespoon vinegar. to make this fish lightly cooked and also firm. Ginger first, around half teaspoon amount. 2 large garlic cloves. Garlic and ginger. Next! Gochugaru, Korean hot pepper flakes. Quarter cup vinegar. This is apple cider vinegar, quarter cup. Gochujang, quarter cup. Rice syrup, around three tablespoon. 1, 2, 3. And half teaspoon salt. Sweet, sour, salty kind of sauce. It's like a paste. Slice these. And cucumber, about one cup. I'm going to cut this into matchsticks. We need some red color, carrot. just only quarter cup amount, slice. Serrano pepper, very, very spicy. I'll use just only one. Vegetables. If you find the perilla leaves in your area, just use some, like around a dozen leaves. so just, you know, colorful vegetable, that's it. I'm going to add some zucchini. You see this? It's a anchovy pouch. Now, green stuff. Zucchini and green chili pepper. Three more minutes cooking. That's it. This fish, little bit kind of opaque because of vinegar. And squeeze out all excessive water. I'll just leave some, just in case too spicy. And we need a sesame oil, about two tablespoons generously. Sesame seeds, about one tablespoon, and mix. Oh wow. Looks good! I am going to add more. Serve like this. when you drink beer or soju, makgeolli, I kept this bowl in the refrigerator, that's why it really looks cold. Like this. I need some doenjang-jjigae and kimchi. So this is anchovy pouch. Discard. Doenjang-jjigae. (waves crashing) Let's eat! Cheers, everybody! Sweet, sour, spicy sauce with a little bit of rice, It smells so good and the textures are so good. Today, I showed you how to make hoe-muchim in Mexico, spicy raw fish. See you next time! Bye!