Making Spicy Raw Fish (Hoe-muchim) in Mexico!
49sThe stunning beach backdrop and fresh fish filet instantly grab attention.
▶ Play ClipAI 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.
Chapters
[00:26]
Fresh snapper fillet
Uses an 8-ounce, very fresh snapper fillet bought directly from fishermen; freshness is essential for raw fish.
[00:49]
Vinegar water soak
Soaks the fish in cold water with about 1 tablespoon vinegar to lightly cook and firm the flesh.
[01:14]
Aromatics for the sauce
Adds half a teaspoon of ginger and 2 large garlic cloves to build the sauce base.
[01:30]
Gochugaru and vinegar
Adds quarter cup of gochugaru (Korean hot pepper flakes) and quarter cup of apple cider vinegar.
[01:45]
Gochujang and sweetener
Adds quarter cup of gochujang, 3 tablespoons of rice syrup, and half a teaspoon of salt to create a sweet, sour, salty paste.
[02:29]
Vegetable prep
Cuts about 1 cup of cucumber into matchsticks, a quarter cup of carrot, one serrano pepper, and optional perilla leaves for color and crunch.
[03:39]
Additional vegetables
Adds zucchini and green chili pepper; also mentions using an anchovy pouch for the side dish doenjang-jjigae.
[03:52]
Draining and mixing
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).
[05:02]
Serving cold
Serves the hoe-muchim cold and recommends keeping the bowl refrigerated; ideal with beer, soju, or makgeolli, alongside doenjang-jjigae and kimchi.
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.
Tutorial Checklist
3
01:14
Combine ginger, garlic, gochugaru, vinegar, gochujang, rice syrup, and salt to make the sauce paste.
5
02:29
Cut cucumber into matchsticks, and slice carrot, serrano pepper, perilla leaves, zucchini, and green chili.
7
04:08
Mix the fish with sesame oil (2 tbsp) and sesame seeds (1 tbsp), then combine with the sauce and vegetables.
Study Flashcards (7)
What is hoe-muchim?
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What is hoe-muchim?
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A Korean spicy raw fish dish.
Why is the fish soaked in vinegar water?
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Why is the fish soaked in vinegar water?
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To lightly cook it and make the flesh firm.
00:49
What are the main sauce ingredients?
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What are the main sauce ingredients?
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Gochugaru, apple cider vinegar, gochujang, rice syrup, salt, garlic, and ginger.
01:30
How much gochujang is used in the sauce?
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How much gochujang is used in the sauce?
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Quarter cup.
01:45
What effect does the vinegar soak have on the fish's appearance?
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What effect does the vinegar soak have on the fish's appearance?
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The fish becomes opaque.
03:52
What is added at the end for extra flavor and texture?
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What is added at the end for extra flavor and texture?
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About 2 tablespoons of sesame oil and 1 tablespoon of sesame seeds.
04:08
How is hoe-muchim typically served?
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How is hoe-muchim typically served?
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Cold, often with rice, beer/soju/makgeolli, and side dishes like doenjang-jjigae and kimchi.
05:02
💡 Key Takeaways
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Vinegar soak cooks raw fish
A simple technique that 'cooks' the fish without heat, similar to ceviche.
00:49
⚖️
Balanced sweet-sour-salty sauce
Shows the key flavor balance (gochujang, syrup, vinegar, salt) that defines many Korean dishes.
01:45
📊
Fish turns opaque
A visual cue that the vinegar has firmed the fish, demonstrating how the process works.
03:52
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Serve cold for best texture
Emphasizes that refrigeration is part of the dish's appeal, making it a refreshing meal.
05:02Full Transcript
[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!
